Cafe blanc: a small cup of orange-blossom warmth
Use food-grade orange blossom water sparingly for a clear aromatic drink, hot or chilled.
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263 articles · Page 17 of 22
Vimto mocktails: fruit flavor without an overly sweet glass
Check whether you have syrup or a ready-to-drink product before building a simple fruit mocktail.
Read article →Jallab garnish: making nuts and raisins part of the drink
Plan a jallab service where the garnish is enjoyable and each guest can choose the sweetness.
Read article →Banana pancakes: a ripe fruit batter that cooks through
Use ripe banana, gentle mixing and moderate pan heat for a tender breakfast stack.
Read article →Stuffed grape leaves: rolling with room for the rice
Prepare brined leaves gently and avoid overfilling when making rice-filled grape leaf rolls.
Read article →Tuna rice bowls: a pantry meal with fresh contrast
Keep rice, tuna, vegetables and dressing distinct until the final bowl assembly.
Read article →Sardine dip: a bold fish spread with a bright finish
Balance canned sardines with a creamy texture and carefully measured acidity.
Read article →White bean and sardine salad: fold gently and dress lightly
Combine soft beans and sardines without losing their distinct textures in a practical pantry salad.
Read article →Ready-to-eat lupini bean salad: crunch with a briny bite
Use properly prepared packaged lupini beans and balance their salt with fresh vegetables.
Read article →Ful medames: building a breakfast around cooked fava beans
Warm prepared fava beans gently and let toppings provide variety at the table.
Read article →Chickpea fatteh: assemble the layers at the last moment
Keep warm chickpeas, yogurt sauce and crisp pita separate until you are ready to serve.
Read article →Lemony garlic fava beans: a small bowl with a clear finish
Use cooked favas and adjust garlic, lemon and olive oil without masking the beans.
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