Pulses – WHAT'S AFTER DINNER

Adventures in eating with Miki Kawasaki

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Accessorize It

September 25, 2013August 10, 2014 1

There’s some vague, unofficial rule in fashion about never matching too much. If this plate were an outfit, it would surely be in violation: chickpea hummus, chickpea falafel, even pita bread […]

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Spiced lentils with lamb (yakhni’l-adas) and swiss chard in yogurt (siliq bil laban) These recipes come from Nawal Nasrallah’s Delights from the Garden of Eden, a historically-minded Iraqi cookbook. According to Nasrallah, yakhni not only describe…

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EASY A

April 27, 2012 0

Fried yellow rice with chickpeas, baked spinach, onions, and feta One thing I’d like to get better at is creating my own dishes without recipes. This is probably when studying old episodes of Iron Chef would come in handy, applying their lessons t…

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NO SUGAR NECESSARY

February 17, 2012 0

Sopa Tarasca (black bean soup, Michoacan style) Mexican cream (crema Mexicana), which is what that squiggle is, is one of my favorite condiments. Creme fraiche ain’t got nothing on it.

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REMIX

February 3, 2012 0

Homemade tagliatelle with lentils, pecorino romano, dill, and tomato Leftovers meal inspired by a recipe at the excellent Greek cooking blog Kalofagas.

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A FRENCH DISH, ETHIOPIAN FLAVORS

January 17, 2012 0

Arctic char and lentils cooked in berbere I don’t mind making my own berbere powder in a pinch, but the best of that paprika heavy spice mixture can be bought at Zenebech Injera. Tyler Cowen was not exaggerating when he declared Zenebech the best …

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