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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.

I have silicone madeleine pans and they're okay, but I feel a little more confident with metal. I haven't tried using silicone for other purposes. I think I just feel more comfortable with something a little more rigid.

This kind of book is so useful! I've seen a few like it and they're great for quick meals.

Personally, I'm a huge fan of cumin. I'm a big fan of coriander too. I'm NOT a big fan of carrots, but cumin or ginger tends to make them more palatable to me.

I've made soup with tilapia a few times and it's worked out fine. If you don't stir once you add the fish, it should work approximately like poaching, right? So no problem there. I've never had a problem with tilapia tasting muddy, I'm guessing that's more likely if the fish is overcooked.

In the winter, for the most part it's just the two of us. In the summer we host open houses here frequently, and I never know how many will a) show up and b) stay for dinner. I have to make my recipes EXTREMELY flexible!

Sometimes. It depends. If I'm wearing something nice, yes. If what I'm wearing is dangerously awash in cat and dog har, yes. Otherwise, I don't really think of it. My favorite apron is the one my friend brought me from the FBI academy. It's not really intended for cooking, but it gives...

I've had good luck with Epicurious and with Martha Stewart Living (really.) You could also try Foodbuzz - they aggregate mostly blogger recipes.

I've seen it for sale a time or two, but I've never bought it so I can't recommend a brand or a vendor. I usually substitute yogurt.

Hermes House has a series of cookbooks that you can usually pick up really, really cheap. I like them because the recipes are written in a way that really makes sense, but they offer the flexibility to be creative.

Wine or stock should be fine, but low and slow in the oven should render an edible product.