Whole wheat berries lend themselves to both summer and winter dishes.
Chef Omar Allibhoy's friends and family say his is one of the very best seafood paellas they have tasted. The intensity of flavour in the stock you make will be the most important thing, as well as how wide your paella pan is. Believe it or not, it makes all the difference.
A good dip is hard to resist.
While tomato kibbeh is at its finest at the height of tomato season, it tastes wonderful even with winter tomatoes.
This is a combination of my mother's eggplant Parmigiana and a French tian.