Everyone seems to have an opinion on what makes a good tabouli.
I’m no exception, and I prefer my tabouli heavy on the parsley to bulgur ratio, and zippy with lemon juice. I also like the flavor of Italian parsley (as opposed to curly) and make that parsley chopped extra, extra fine, if you please. After that, recipe additions are fair game. Since we’re in corn and tomato season, you can bet they found there way into this salad.
I used Hodgson Mill Bulgur Wheat as I love the texture and earthy flavor. However, I found I needed to up the amount of boiling water used to soak the wheat by one-half.
I believe in choice, my choice of potato salad being no exception. This choice is gut-driven and deeply personal. My grandmother made a simple potato salad that accompanied her fried chicken and hickory nut cake to our family reunions in Selma. She made that same salad when a tragedy befell a friend, the bowl of love left quietly on their porch. My mother made the same salad that … Full recipe post »
You’ve heard of panzanella, right? That oh so delicious salad celebrating tomatoes when they’re bursting on the vines–even more handy to have in your recipe repertoire when you’ve a loaf of slightly stale Artisan bread that’s begging to be utilized? But what about Pastazanella? I just made a big batch, and I’m pretty sure you’ve never heard of that. Pastazanella … Full recipe post »
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...