Recent content by Fearless Kitchen

This looks really interesting... thanks for sharing!

I'm actually eating with a friend tonight, so I'm not cooking! I am bringing dessert, though - almond butter cupcakes with raspberry frosting.

Tonight it's chicken in a cilantro-almond sauce. I haven't decided about the sides yet, possibly a stuffed flatbread of some sort.

A lot of Persian recipes start out similarly, but with onions. I'm not sure why, but onions seem to feature very prominently in Persian food. Garlic gets used, certainly (or I wouldn't like it!) but it's often more about the onions.

A little salt in many dishes is absolutely necessary. If this were a voice recording, you'd see me emphasizing the word "little." A lot of people go overboard with it. The real danger, in my mind, is that a lot of processed foods wind up using a ton of the stuff. I'm not on the...

Interesting recipe. I love tequila and I love aspargus - not sure I'd have ever thought of putting them together!

I do find myself wanting to taste things as I go along, and sometimes I snack on things while I cook more than I ought. I find that filling a glass with ice cubes gives me something to nibble on and has the added bonus of keeping me hydrated as I go.

We made gyros in our Big Green Egg last fall... we were pretty happy with how they came out, but I expected we would be. My husband used to run the gyro booth at his local 4H County Fair, so he knew what he was doing :lol: Fearless Kitchen: Recipe: Gyros (Guest Post from Fearless Grill)

Tonight will be a Persian lamb and celery stew. Sides are still TBD but will probably involve a green salad with champagne mango.

Even the low-end supermarkets near me carry rosewater in the "ethnic" section. Look near the Middle Eastern or Indian products. Alternatively, any Indian, Middle Eastern or Greek market near you should carry it. I like Cortas brand.

I've found it in the ethnic aisle in both my local Whole Foods and in my local less-upscale supermarkets, but the best prices for it definitely come from ethnic shops such as Middle Eastern or Indian stores. Amazon.com also sells it, but at a higher price. I use the stuff constantly. While...

We usually roast our lamb in the Big Green Egg. Sometimes we stuff it with herbs (dill especially) and lemon slices and rub it with an oregano and thyme rub. Other times I'll marinate it in a pomegranate mixture first and then cook it low and slow. You can do either in your oven, it just...

I'm a "smell test" girl myself, but my husband won't eat anything that's been in there for more than a day.

Collard greens tacos. It's a Rick Bayless recipe.

The Greek Orthodox liturgical calendar has more meatless days than meat-eating days, so any good Greek cookbook (or website) will have a lot of meatless options. I did a chickpea and eggplant stew a few times that even my husband liked.