Posts - Measuring Cups, Optional

A Food Blogger’s Take on Milan: What to Eat {and Do} in Milan

Milano! One of the most coveted destinations for all things fashion. I’m telling you, the Italians know how to dress. And in my personal opinion how to eat!! It’s Italy, of course, where the espresso is like nothing you’ve ever tasted, the pizza is to die for, and the pasta is .. well it’s basically out of this world. Aside from the foods we traditionally think about when we think Italy, each region of Italy has its specialties. I’ve had the pleasure of visiting Rome, Venice, Florence, and now Milan. Each has its own character — from its must-see historic landmarks to the food. On my latest adventure to Milan, I had a very short amount of time to explore (less than 24 hours). So I did my research, planned out my sight seeing, and of course my meals. I had to try everything. (more…)

Seafood Freekeh Paella

categories: Posts, Recipes, Rice & Grains, Seafood

One of my favorite foods (even before I visited Barcelona in 2017 and experienced the authentic version) is Seafood Paella. What is Paella (pie-yay-ya; the L’s are silent)? Paella is a Spanish rice dish made in one frying pan, originating from Valencia, on the eastern coast of Spain. It began as a peasant/laborer’s dish that is now popular all over Spain. It is rumored that paella actually comes from the Arabic root word “baqiya” meaning leftovers. However, linguists actually credit the name paella to the frying pan in which the dish is made, known in Spanish as la paella.

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Fig & Honey Nicecream

categories: Posts

Nicecream. It’s like ice cream, but it’s really nice to your body. At least, that’s how I like to think of it. If you haven’t heard of Nicecream, today is your lucky day. I am so excited to be trying out my first few batches of nicecream. What is niceream? Nicecream is banana-based ice cream. As a matter of fact, plain nicecream is just frozen bananas and it’s super easy to whip up and keep in your freezer for those days (or nights) when you just have to have something frozen and sweet but don’t want to snack on something heavy. (more…)

Goes on Almost Every Salad Sumac Dressing

categories: Posts, Recipes, Salads

When it comes to salad dressing, I like to keep it super simple. I’m not a fan of those complicated dressings with 101 ingredients that you have to go out and buy every time you want to try a new salad. Sure, I like to try new salad dressing combinations. But that’s not very often.

I have a go-to salad dressing that I use for basically all of my salads. The best part? It’s only 4 ingredients! Four ingredients that I always have in my pantry. I call it “Goes on Almost Every Salad Sumac Dressing.” Or “Salad dressing” for short.

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Savory Fresh Herb Za’atar Muffins

categories: Breads, Posts, Recipes

One of my favorite things about living in Jordan, is that I have access to herbs that aren’t available in DC. Za’atar leaves, for example, are pretty much everywhere here in Jordan. When I lived in DC, I craved these za’atar leaves. I wanted them so badly, so I could use them in recipes like Fresh Zaatar Focaccia. Now, I’ve got the goods, and I intend to use them for nothing other than deliciousness. First item of business, Savory Fresh Herb Za’atar Muffins.

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Arugula Cashew Pesto

categories: Appetizers, Posts, Recipes

I have this thing where I buy a ton of salad veggies with the intention of loading up on fresh salads all week. You know what really happens? I buy said salad veggies, put them in the fridge and then decide I’m not actually in the mood to eat salad.

Similar to using up those old bananas for Banana Bread, I use up my long-forgotten greens to make pesto. Arugula Cashew Pesto pasta just sounds so much better than a boring salad. We’re pretty much all familiar with the traditional basil pesto. What you probably didn’t know is that you can make just about any kind of pesto imaginable. The beauty of Pesto is that there are so many different ways to make pesto. By the end of this post, you’ll be able to make pesto out of just about any green leafy vegetable. I’ve already experimented with Parsley Pesto. (more…)