Everyday Fare With Extraordinary Flair
This Peanutty Thai Curry Hummus is full of some of my favorite Thai flavors: peanut, coconut, garlic, ginger, fish sauce, and fresh lime!
It was the strangest thing. I woke up on a day like any other…ate my regular breakfast, did my normal workout, showered, replied to a few emails, and headed to the fridge for a post-workout snack. I grabbed what I saw first, hummus and a carrot. Happy as a lark, I dunked the carrot into the hummus, only to discover that I was over it.…
I remember the first time I bit into fresh falafel. Mike and I were in Amman, Jordan on our honeymoon, out and about just strolling along arm-in-arm, the way you’d expect people on their honeymoon to do. We passed a guy frying up falafel on a street corner; simultaneously, Mike’s stomach growled and I inhaled deeply, asking what that amazing smell was. You know we had to stop and get some....
My hubby, Mike, who grew up in the Middle East, doesn’t go for any kind of “flavored” hummus. No crazy additions of things like pumpkin (at the mention of that, he gave me a shocked/horrified look and muttered, Do people really do that?; my reply, Why yes, yes they do.), sundried tomato, pesto, or even roasted garlic (because of course garlic should be raw in hummus!). The word “hummus” in Arabic actually refers to chickpeas themselves (and what we think of as hummus is called Hummous bil Tahina or M’sebaha), so of course chickpeas is the only legume that should be used. According to my […]...
So, about bananas. I’ve been buying them like crazy because Mike’s on one of his breakfast kicks (remember his orange phase?). Lately he’s been eating a banana a day for breakfast, but until about a week ago he refused to touch a banana that had a single brown spot on it. Even just the slightest hint of a brown spot and he wasn’t having it....
I’ve been finding myself making fusion-type dishes more frequently lately. To name a few, Indian-spiced burgers with tamarind chutney and fresh mint, rolled up in hot naan instead of being sandwiched between a bun…Greek-flavored enchiladas, with garlicky marinated chicken, feta, tomato sauce, and beautiful briny Kalamata olives…boeuf Bourguignon served pot pie-style, enrobed in a melt-in-your-mouth tender, flaky pastry crust....
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
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