Showing posts from May, 2015

Afghan Chicken & Rice Casserole (Kabeli Palau)

The Recipe: Chicken with rice, all bound together with a quick sauce made with caramelized onions and warm spices, topped with a quick sauté of matchstick carrots, raisins, almonds and saffron. Sound, um, unusual? It's amazing. The Conversation: So what do you think, would you eat with your fingers? Just once, maybe, to try it, in the company of friends? ~ Skip Straight to the Recipe ~

Eat With Our Hands? Why Not?!A couple weeks back, my book club met to talk about the book A Thousand Splendid Suns by Afghan-American writer Khaled Hosseini. (You may know him from his first book, the amazing story called The Kite Runner). [My Disclosure Promise]"Come hungry," I told everyone the day before. "I'm cooking Afghan food.""Will we eat with our fingers?" one friend asked with an email giggle. "Why not?!" I thought.So when we sat down to what turned out to be a great meal and excellent party food, this Afghan Chicken & Rice Casserole and an ama…

Rhubarb Muffins

Simple whole-grain muffins studded with soft, sour pockets of a late-spring treat, rhubarb. Rhubarb Muffins are barely sweet and oh-so-tender and definitely – definitely! – not cupcakes. For all who prefer a less-sweet, less-rich but ever-so-satisfying morning-bread treat, this is your recipe! ~ Skip Straight to the Recipe ~

Victory!People! Did you hear crazy cheers of joy from the back yard this week?!! Did you see the CNN cameras? Did you see the headlines at Fine Cooking, Saveur and Gourmet? Did you watch the heavens part and world peace descend?Because I finally harvested my very own rhubarb – yep, those crisp, bright-red stalks of late-spring sourness – from my very own rhubarb patch in my very own garden. I harvested my own rhubarb! [insert squeals of glee] It's been a long, long time coming – a lo-o-o-n-g time, we're talking years, here. Interstate-transport, a cross-town move and transplant shock all contributed to the delay. My mom's rhubarb, our dear Auntie Mery…