Cooking Halal 101 by Yvonne Maffei

Cilantro Chutney

One of the very first Indian dishes I ever tried were samosas and their corresponding chutneys- one sweet sauce made with tamarind and the...

Paula Wolfert’s Recipe for Anatolian Purslane, Lamb and Lentil Stew

Paula Wolfert, an expert in Moroccan cooking and the award-winning author of cookbooks about Moroccan and Mediterranean cuisine has honored us with her summer's end recipe for...

French Onion Soup with a Halal Substitute for Red Wine

Just as I'm a huge fan of many French dishes (particularly the peasant food from the south), I've also always loved the very classic...
Puerto Rican, Rice, Arroz

Arroz con Gandules | Puerto Rican Rice with Pigeon Peas

I grew up eating arroz con gandules, that quintessential rice dish that every Puerto Rican family has their own version of making. Most of the time...

Mushroom Risotto

If you've never had risotto, now's the time to try it. Yes, it's most popular as an Italian style rice, but anyone can make...

ICNA Relief’s Naazish Yarkhan Talks about #LeftoversReinvented

Recently I had the sheer pleasure of having a wonderful, heartfelt discussion with Naazish Yarkhan whom I first met years ago when she was...

Tabbouleh: Middle Eastern Parsley & Bulghur Salad

Tabbouleh, or Parsley Salad, is one of those dishes just packed with nutrition: high fiber bulghur (semi-cooked and dried whole wheat), fresh tomatoes, cucumbers...

Roast the Flesh of Pumpkin and Squash with their Seeds

You know that messy clump of flesh that you pull out with the seeds of pumpkins and other squash? Why bother yourself trying to...

Delicately Spiced Ground Beef

The first time I ever had Keema (that wonderful Indian-spiced ground beef dish) was during one of my very first Suhoor (pre-dawn) meals with...
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