If you’re not familiar with this dish, you might think that I went a little crazy. (Scroll down and take a look…you’re probably thinking, is that swamp water she’s cooking?) This green soup is a traditional Egyptian dish called Jew’s Mallow, Jute Mallow, or Nalta in English (it’s called Molokhia in Arabic). It’s said that the word Molokhia was derived from Molokia, which means “for royalty” and rightly so because it’s so delicious. The consistency of this soup is something that must be surmounted if you’re going to eat it, since Molokhia has a very mucous-like feel (similar to cooked okra). Although Molokhia is […]...
Roasted Vegetable Ravioli in Vegetable Broth
Autumn is almost in the air. Within a month the air will be crisp, the nights will be cool, and the leaves will start to turn their brilliantly stunning shades of yellow, red, and orange. It’s almost sad to see summer go, but autumn is by far and away my favorite season (and probably the best reason for living in upstate New York). With its roasted vegetables and warm broth, this soup is the perfect introduction to fall. The roasted vegetable and Neufchatel filling for this ravioli would also be delicious tossed with some pasta or spread on crostini…that way you would get to […]...
Quick Shrimp Bisque
This soup makes a great weeknight meal. It’s quick to make, healthy, and easy to clean up. Since this soup is thick with so many veggies, I served it in cute little breadbowls (actually, just soft Vienna rolls from Wegmans), but it’s also great on its own. If you don’t like shrimp, feel free to use any canned, frozen, or fresh seafood you’ve got on hand. I took the spice cues from the ingredients from Old Bay Seasoning (because I ran out of Old Bay), which includes salt, celery seed, mustard, red pepper, black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and […]...
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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 