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Classic Beef Empanadas
This authentic empanada recipe is for Argentinian beef empanadas filled with a savory and delicious mixture of ground beef, hard-cooked eggs, green olives, and potatoes. These classic empanadas are ubiquitous all over Argentina.
Sambusa
This sambusa recipe is my version of a Somali dish that I learned by watching friends around Ramadan. These sambusas are really good, and I can't stop eating them. They are served during Ramadan, weddings, parties, or just because! Since I am married to a Somalian man, I learned to cook a few things he loves.
Sweet Potato Hummus
I wanted something easy and fitting for an autumn gathering. I found a sweet potato hummus recipe and altered it to make it even easier to make. It is a nice combination of naturally sweet and typically savory. Serve with pita wedges, crackers, or cut veggies.
Black Bean and Corn Salsa
This black bean and corn salsa recipe is incredibly simple to make and delicious in tacos or on top of grilled fish.
Coney Island Knishes
Knishes are one of my earliest notable food experiences. I remember eating potato knishes with my dad in Coney Island. Who wouldn't enjoy mashed potatoes in a warm, flaky pastry? Leftover corned beef really shines in these, but anything goes, as long as the base is mashed potato spiked with onions and fried in lots of fat.
"Toy Box" Tomato Ricotta Cheese Torta
For this tomato ricotta cheese torta, we use the small colorful tomatoes you'll find at any farmer's market in summer. We call these tomatoes "toy box" tomatoes because they come in so many shapes and sizes.
Vitamix Hummus
This Vitamix hummus is the result of my quest for hummus that is perfectly creamy and flavorful. We have many Middle Eastern restaurants in metro Detroit and I've always wanted to perfect the recipe at home. The secret to ultimate creaminess with this recipe is the Vitamix blender, which really emulsifies the mixture so it's not grainy. Using a food processor in the past, it never came out smooth. Drizzle with extra-virgin olive oil and lightly garnish with a dash of paprika or minced parsley if desired. Sprinkle toasted pine nuts on top when serving for a savory variation. Great with freshly baked pita, pretzels, or sliced vegetables.
Chef John's Tomato Tart
This tomato tart has a crispy puff pastry layer topped with sliced sweet summer tomatoes. It tastes amazing! One of these days Michele and I will travel to the south of France, where we'll eat this savory tart at least once a day. It's going to be hot, since we'll have to go in the middle of summer to enjoy best possible tomatoes, but that's fine, as long as there's chilled rosé.
Empanadas (Beef Turnovers)
This beef empanada recipe is made with Goya Discos pastry rounds and a mouthwatering filling of seasoned ground beef, tomatoes, onions, and garlic. Enjoy these flaky, deep-fried empanadas as an appetizer, a main dish, or even after your main course.
Extra Easy Hummus
Tahini-free hummus that only takes minutes, and is a favorite with my kids.
Authentic Middle Eastern Hummus (Chummus)
Authentic chummus is very different and SO much tastier than its American counterpart. This chummus is creamy and delicate in taste rather than overpowered with garlic or thick and pasty. It is eaten warm, fresh, and as a whole meal spread out in a dish and drizzled with fresh olive oil. It is scooped up with pita, raw onion slices, or just a fork. Do NOT use canned chickpeas (garbanzo beans)!
Hummus III
Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores.
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