The honey in this recipe offers a two-fer -- not only does its ambrosial sweetness play beautifully with fragrant melon and fresh mint, it also keeps the puree from freezing solid, making it easier to scrape the granita into a gorgeous, fluffy pile of sweet snow, even in the middle of summer.
Slice the Asian eggplants (if using) lengthwise into quarters, keeping the stem intact so that it holds the eggplant together. Heat the oil in a wok until almost smoking, then turn the heat down to medium and fry the eggplants well, turning occasionally. Do not burn. Transfer the eggplants to a baking dish. Cook under a preheated medium broiler for 20 minutes, turning the eggplants halfway through.
A simple baked fish dish -- but if you wanted, you could serve it equally as well as a marinated raw dish.
It packs a punch, it includes my beloved cilantro, and is so hot it makes you reach for a beer. I make it a lot to go with lamb as well as chicken.
While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.
Pile them high, as much as you like, and to your heart's content.
This salad is best served when the chickpeas are slightly warm or at room temperature.
There is something really special about how flavored ice shaves off itself and breaks up into crystals and how that reacts on your tongue. Just like a kiss.
Sweet and crisp, raw sugar snap peas are hard to resist. In this recipe they are chopped into bite-size pieces and paired with crispy chunks of radish, a bit of mint and crumbles of smooth, creamy, fresh cheese.
Keralan Fried Chicken, Lowcountry Cardamom Waffles, and Spicy Maple Syrup