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Cynthia Clampittさんのレシピ (Page 4)

English Summer Pudding

English Summer Pudding

This is a perfect dessert for celebrating the abundance of summer fruit–and it’s much easier than you might guess from the number of notes following…

07/31
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Tibetan Lamb Stew

Tibetan Lamb Stew

As I noted in my previous post about traveling in Tibet, Snowland Restaurant was one of the Tibetan-owned restaurants I visited while in Lhasa. At…

04/09
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Warm Beef and Watercress Salad

Warm Beef and Watercress Salad

The recipe below comes from Vietnam. Contrast and balance are important elements in most Asian cooking, and salads similar to this, which combine…

03/20
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Scarborough Pie

Scarborough Pie

During the holidays, I was invited to a potluck dinner where I knew a couple of people were vegetarians. I had a load of cheese and onions on hand,…

01/12
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Spinach Casserole

Spinach Casserole

Spinach CasseroleIt’s interesting to consider how dining habits change over time — both society’s and our own. A lot of new things have been…

12/30
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Crossing the Blue Mountains

Crossing the Blue Mountains

As I mentioned in the post “When is a Mountain Not a Mountain,” the Blue Mountains are actually the remains of an ancient plateau that has simply…

11/30
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Cockaleekie Soup

Cockaleekie Soup

As noted in the previous post, it is likely that it was Scotland’s French allies who introduced the leek into Scotland — at very least, the French…

11/30
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Djej Makalli

Djej Makalli

Since I’ve written a fair bit about Morocco on this blog (original post here, plus a redirect to more extensive writing here), I figured it wouldn’t…

10/09
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Shalada bil Matesha Basila w’l’Hamad m’Rakad

Shalada bil Matesha Basila w’l’Hamad m’Rakad

Okay–so you’ve made your preserved lemons, right? If not, look at the last post, and a week from now, you’ll be…

09/27
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Preserved Lemons

Preserved Lemons

Preserved LemonsOlives and Preseved Lemons, MoroccoA handful of ingredients stand as cornerstones of Moroccan cuisine. One of those things is…

09/22
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