01. 04. 2014

CAULIFLOWER & SPINACH GRATIN

Two of my girlfriends came over last-minute for dinner the other day, both on vegetarian and gluten free diets. I admit they caught me off guard, so I kind of threw some things...

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27. 03. 2014

KALE & MUSHROOM QUESADILLA

In our household quesadillas are made both day and night. It is my husband’s first choice as an easily prepared comfort food, and is one of the dishes he has truly mastered. The...

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25. 03. 2014

BROCCOLI SALAD WITH BASIL & SPICY AIOLI

Unlike most kids, broccoli was one of my favorite vegetables as a child – there was something about the taste and texture that I really loved. My mum used to sauté these all...

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21. 03. 2014

Jamaican jerk chicken

I was hooked when I had my first taste of Jamaican jerk chicken. There are so many wonderful flavors combined in the marinade, which while easy to make demands a lot of spices....

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18. 03. 2014

THE PERFECT COLESLAW

The typical diner coleslaw that we all know conjures images of blandness, and has given real coleslaw an undeserved bad rap.  Eating real homemade coleslaw with barbecue is amazing, and this particular recipe...

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11. 03. 2014

SPICY PORK SAUSAGE & RICE CAKES

I discovered this spicy pork sausage & rice cake dish during my first visit to David Chang’s Momofuku Ssäm Bar restaurant in New York City, which had been on my short list for...

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27. 02. 2014

BANH MI THIT NUONG

bánh mì thịt nướng (Vietnamese sandwich with grilled pork chop) Banh mi is my favorite kind of sandwich. It was created in Vietnam during French colonial rule, and has influences from both cultures. The...

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20. 02. 2014

Leek and ginger fried rice

Over the holidays, we hosted a large group of friends and family for a potluck style dinner. My neighbor and good friend Sungmee brought a plate of leek and ginger fried rice, which...

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17. 02. 2014

THỊT NƯỚNG (CARAMELIZED GRILLED PORK)

The traditional way of making thit nuong is to cut the meat into 2-3 inch strips, then marinade the meat and grill it in between two wire baskets over a charcoal grill. The...

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17. 02. 2014

NUOC MAU – VIETNAMESE CARAMEL SYRUP

Nuoc mau (pronounced ‘nook mao’, originating from south Vietnam) is the irresistible caramel syrup that is key to many traditional Vietnamese dishes. It is especially important in stews and for marinating meat and...

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10. 02. 2014

Do Chua

As a regular accouterment of Vietnamese cuisine, pickled daikon and carrots are great as a little side nibble with your rice and meat dishes or as an addition to your salad. The crunchy...

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04. 02. 2014

SPRING ROLLS WITH CRISPY TOFU

As much as we love meat, I tend to cook vegetarian dishes at home during the week to stay healthy and environmentally friendly.  Tofu is a wonderful substitute for protein in spring rolls...

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28. 01. 2014

Twisted cinnamon rolls

These cinnamon rolls are so beautiful and fluffy that I am almost afraid of making them for fear of devouring them too quickly. Luckily, I have some sweet friends and neighbors who like...

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23. 01. 2014

MUJADDARA RICE AND LENTIL PILAF

Despite that bad name it gets from crappy cafeteria food, homemade rice pilaf is a delightful, easy-to-make dish cooked in broth and spices. It is wonderful as a leftover lunch for the next...

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20. 01. 2014

SHAMANDAR DIP

Beets are very healthy and so great for your body that I try to incorporate these delicious root vegetables in my meals whenever possible. I took this recipe for Shamandar Dip from Suzanne...

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17. 01. 2014

ROTI

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16. 01. 2014

ZUCCHINI SOUP

  Soups are wonderful to eat during the cold season and they are so easy to make. I make a portion of this soup and eat it as an appetizer during the week,...

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14. 01. 2014

Tabbouleh

I am a huge fan of tabbouleh. It is easy to make and a healthy vegan meal. I usually make a big portion of it and eat it for lunch over the course...

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11. 01. 2014

TZATZIKI

This recipe is dedicated to my good friend, Rob, who had never heard or tasted tzatziki until I made it on a group trip to a villa in the South of France. Months...

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09. 01. 2014

SAGE & WALNUT PESTO

I usually have a lot of fresh herbs in my fridge, but often don’t have the time to finish them before they go bad. In those cases I make pesto, which is an...

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07. 01. 2014

COCONUT FLAN

My first experience with flan could best be described as love-at-first-taste. For years thereafter it has been among my favorite dessert dishes to serve my friends and family. Aside from being very easy...

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19. 12. 2013

MOROCCAN BUTTERNUT SQUASH STEW

This Moroccan style stew is a wonderful winter dish. It is filled with flavors from the butternut squash and cinnamon, and it happens to be a very healthy vegetarian or vegan dish. The...

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12. 12. 2013

RISALAMANDE WITH CHERRY SAUCE

Risalamande means ‘rice with almonds’, and is a grand Danish Christmas dessert tradition. While not overly sweet, it is quite filling and can be challenging to eat after gorging on a heavy Danish...

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11. 12. 2013

DANISH AGURKESALAT (“CUCUMBER SALAD”)

Here is a little for the pickling enthusiasts. This mildly pickled cucumber is great in sandwiches ­and it is one of the alternative toppings that works well in combination with liver pâté (leverpostej)...

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10. 12. 2013

Remoulade

Remoulade is a Danish type of tartar sauce. Usually the Danes eat it as a topping on their open-faced sandwiches (“smørrebrød”) or as a dip for their fried food. It is addictingly good...

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09. 12. 2013

FRIKADELLER (DANISH MEATBALLS)

Frikadeller (Danish meatballs) are one of the great traditional Danish foods, but they also exist in many other northern countries with different variations of pork, veal and beef. In Denmark they are traditionally...

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04. 12. 2013

CRISPY TOFU IN OYSTER SAUCE

This is a simple but tasty tofu dish that works well alone as a snack, or as part of a Asian-themed meal.

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01. 12. 2013

CARROT, BEET AND ARUGULA SALAD

Beets are in season, and so good for your body and health. They are rich in nutrients and antioxidants, have strong anti-inflammatory properties, serve as a great detoxifying cleanse for your body, and...

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26. 11. 2013

ISRAELI QUINOA SALAD

If you are on a diet or just want to eat healthy, this dish is the way to go. Quinoa is a considered the new superfood and pomegranate is extremely rich in antioxidants....

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25. 11. 2013

SAUTEED BRUSSELS SPROUTS

Brussels sprouts are wonderful, but they are an acquired taste for some due to their slightly bitter flavor. This dish is perfect way to make Brussels sprouts accessible to almost anyone – the...

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