I have been spending a lot of time in the country the last few weeks, and there is nothing better than a neighborhood farm stand–they have the most incredible heirloom tomatoes and fresh corn on the cob which inspired this effortless salad. The truth of the matter is, the tomatoes are the star of the show!
Our friend Julie’s mother sent us the stunning recipe direct from her farm in Vietnam. Star Anise’s unique flavor adds complexity to this wonderfully simple recipe that is perfect for a hot summer meal.
A twist on a classic accompaniment to Thanksgiving dinner that I happened upon recently in Italy. We recommend using Calvi Quadro Unfiltered Extra Virgin Olive Oil and Giusti’s Family Reserve Balsamic Vinegar to make this dish extraordinary.
Whenever I tell anyone that I’m originally from Egypt and that I love to cook, the first question is usually: “Do you ever make stuffed grape/vine leaves (wara’ enab in Arabic)?” I smile; how could I not have made this old-time favorite?
In traditional Egyptian cuisine, aubergines have been popularized by two main meals – moussaka (which is typically a baked casserole consisting of rumi eggplants, tomato sauce and ground beef), and bitingan mahshi, or stuffed eggplant.