Archive for the ‘How To’ Category

How to Make Natural Purple, Teal (Blue-Green), & Fuchsia (Purple-Pink) Food Colorings {Using the Red Cabbage Method & the Blueberry Method}

Thursday, June 27th, 2013

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If you follow me on Instagram, you might already know that yesterday I made natural food coloring.

This is because I recently got the idea in my head that I absolutely had to make blue frosting.

I’ll tell you all about why I needed it soon, but for now, here is a big hint… (more…)

Where to Find Middle Eastern Ingredients {Giveaway: 4 Middle Eastern Ingredient Prize Packs, Each with a Signed Copy of My Cookbook}

Thursday, December 20th, 2012

frontbookcover(small)Today’s post is a fun one.

Not only is it a giveaway (four giveaways, actually!), but I’m hoping to be able to convince you to try something that you might not normally try. To step out of your comfort zone and discover something that’s as rich in culture as it is delicious. You never know, maybe you’ll find a new family favorite!

In some cases, you might want to try something new, but have no idea where to look for ingredients… (more…)

Whipping Up a Tasting Platter on a Whim

Wednesday, November 7th, 2012

Eggplant Dip, one of the many dips that might be found in my fridge at any given time. (Recipe can be found in my book!)

I love taking a peek inside someone’s fridge.

I’m not the only one who is secretly (ok, maybe not so secretly anymore) a little bit nosy about what other people like to eat, am I?

Come on, admit it, you like it too, lol. (more…)

How to Make Butternut Squash Purée

Wednesday, October 17th, 2012

When I was a kid, every Thanksgiving I tried to hide from my mom the fact that my plate was bereft of squash. (Not veggies, mind you, just squash…the nemesis to my 10-year-old self.) My mom didn’t miss a beat though. Before I knew what had happened, she’d have spooned a “no thank you” helping onto my plate that to me felt very much like a “thank you, I loved it so much I think I’ll take seconds”-sized helping.

Now I do love squash and don’t mind a second helping. (more…)

Affogato Recipe & How to Cold-Brew Coffee {For Iced Coffee}

Tuesday, June 26th, 2012

How about a cold brew?

When I lived in Florida I became a little bit of an iced coffee junkie.  I developed a Starbucks-almost-every-morning ritual without realizing how easy (and cheap!) it is to make cold-brewed coffee at home.

Why do I need to cold-brew my coffee for iced coffee?, you ask.  Can’t I just brew up a pot the regular way and let the coffee cool down?  You can indeed.  But hear me out…even though it takes a little bit of planning ahead since you’ll need to brew the coffee the night before, it is ridiculously easy to make – it’s actually less work than brewing a regular pot of coffee.  And if you just use regular coffee that’s been chilled, it won’t be nearly as good as if you use cold-brewed.  Here’s why… (more…)

How to Roast Chestnuts

Friday, December 30th, 2011

Mike and I have a strange Christmas tradition.  Every year during the week between Christmas and New Year’s Day, we watch The Godfather and roast chestnuts.  I’m not sure how or why this became our tradition (as far as I know The Godfather has no ties to Christmas), and I have no idea what the relationship between the movie and roasted chestnuts is, but Mike always insists on chestnuts along with the movie.  And so, because I love him (and roasted chestnuts), I oblige him. (more…)

Concord Grape Jam

Sunday, October 30th, 2011

This is part two (here’s part one) of what I did with my Concord grapes, and I wanted to get this recipe posted before Concord season is too much of a distant memory.  Eating this jam makes me wish for a jar of homemade roasted peanut butter and a loaf of fresh baked sourdough bread.  PB&J with a grown-up flair…and I’d be one happy girl.

Instead, I found some fresh rosemary bread at my local grocery store (thank you, Wegmans, for having a fantastic in-store bakery!) which was a lovely pairing with the jam. (more…)

Natural Solutions for Daily Needs

Tuesday, August 30th, 2011

Brown sugar makes the best exfoliating scrub!

For a while now I’ve been a big fan of natural solutions for daily needs.  Call it herb lore, home remedies, or just good housekeeping, it’s been going on since long before our grandparents or our grandparents’ grandparents were alive.  What I love is that once you start to explore this, you’ll open up a whole new world of uses for what are thought of as everyday kitchen items (that you probably already have on hand!). (more…)

Eid Mubarak & My Macaron Story

Tuesday, November 16th, 2010

Eid Mubarak!  I want to wish everyone a very happy Eid al-Adha!  You might remember that for Eid al-Fitr (which is the Eid celebration at the end of Ramadan) I made Syrian Ice Cream, which was flavored with lovely things like pistachio and rose.  As a play on those lovely flavors I wanted to remake them into another dessert, Pistachio Macarons with Rose Buttercream.  I chose macarons because they’re special and very celebratory, and besides, with all my failed attempts and macaron-making woes, I thought it was high time I mastered the recipe.  Without further ado, I give you my macaron story. (more…)

How to Make Coconut Milk {Vegan, Lactose-Free}

Sunday, November 14th, 2010

With the high prevalence of people choosing vegan foods and people living with food allergies, dairy-free milk substitutes are becoming increasingly popular.  I remember my little brother being lactose intolerant when he was young and his doctor recommending he drink goat’s milk, which still contains lactose but for some reason is easier to digest than cow’s milk.  My sister and I teased him relentlessly (all in good fun…what are loving big sisters for?), calling him a little “kid” (bad pun, I know).  Anyway, nowadays even in regular grocery stores you can usually find several different kinds of dairy-free milk, including rice, almond, soy, and coconut milk, to name a few.  While dairy-free milk products are commonly available, they are often thought of as being specialty products and are typically pricier than regular cow’s milk.  So why not make your own? (more…)

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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