This recipe is an adaptation of an unusual humus recipe in Michael Solomonov’s “Zahab: A World of Israeli Cooking”. This particular hummus is based on butter, rather than the usual tahini, and as the name implies is not Israeli. It has the consistency of mashed potatoes, but with a nice flavor from the lemon and Read More …
There are two keys to this classic eggplant mezze. The first is to well char the eggplant so that smokiness pervades the eggplant flesh. The second is to get a good balance between the sharpness of lemon juice and garlic, the richness of tahini, and the seasoning. Good baba ghanoush will disappear very quickly. This recipe Read More …
We had a cup of crabmeat left over from a crab feast, and I thought that could be the basis of an excellent crab dip, and it was. This recipe is an adaptation from a recipe which appeared in www.torontolife.com. 1 cup crab meat 6 oz. cream cheese 2-1/2 Tbs. mayonnaise 3 Tbs. finely chopped Read More …
This version of the Tex-Mex classic is an amalgamation of two popular recipes (the recipe on the back of the can of Rotel tomatoes and “Jose’s Dip” from the Houston restaurant Molina’s Mexico City) plus some additional twists. Although it is standard for cheese-lovers to have a low opinion of Velveeta, it is actually the Read More …