Angel Food Cake
This semester I’ve been taking a baking class, and one of the things that I’ve learned about myself is that I love whipping egg whites.
Iceberg Slaw with Cucumbers and Green Onions
Say buh-bye to mayo covered, limp cabbage coleslaw.
Fresh iceberg and crunchy cucumbers are the stars in this slaw, baby.
Spicy Hoisin Turkey and Broccoli Stir-Fry
This Asian inspired bowl of spicy, saucy ground turkey and broccoli simmered in ginger, garlic, hoisin and soy sauce only requires a few ingredients, and one pot to make.
Quinoa Tabbouleh
I have gotten in trouble before for altering recipes in class. So I don’t do that anymore.
In class.
Roasted Red Pepper Dip (and How to Roast Peppers)
This Mediterranean style Roasted Red Pepper Dip is my play on Muhammara, a dip that is found mostly in Syria which has pomegranate molasses and aleppo peppers. I simplify it a little, and use toasted walnuts, garlic and cayenne pepper.
Grilled Chicken with Lemon Honey Mustard Glaze
This is my go-to recipe for super moist and flavorful chicken, using a high-heat grilling method, and finished with a zesty, sweet glaze.
Lebanese Garlic Dip (Toum)
I love making this dip for a few reasons: 1) I have a love affair with garlic 2) I feel magical when I make it.
Super Crispy Chicken Bites (Gluten-Free)
I don’t eat gluten free and I still cook my chicken this way. It’s because of the 2 secret ingredients that make these babies super crunchy.
Salted Double Chocolate Chip Cookies with Coconut & Potato Chips
I get a request almost every week from Miles’ co-workers for my Chocolate Chip Cookies. I didn’t think it was possible to improve upon the recipe, until this happened…