Straight from chef AuCoin’s mother’s kitchen, a hearty traditional stew to fill the stomach and feed the soul on a cool fall night.
Ruppel found himself with extra rabbit loin when preparing the braised rabbit dish. Here’s a scrumptious way to use the excess meat.
Rabbit responds well to the gentle method of slow cooking, resulting in fall-off-the-bone tender meat. Comfort in a bowl.
This light and fresh-tasting authentic Lebanese salad will take your taste buds to a beautiful countryside retreat. Raheb is Arabic for “monk”—Krikorian notes that this dish is a “village salad” meant to be shared.
A filling and attractive way to use eggplant as an entrée. Along with the eggplant, you can also hollow out a couple medium peeled potatoes and stuff them with the same beef mixture.
It took effort for Ann Thurlow to write directions for this dish—she usually just makes it up as she goes along. You can change the amounts to suit your taste.
Helen Kapsales says Mediterranean women are not shy when it comes to using olive oil. This vegetarian recipe proves just that as she calls for 1 1/2 cups (375 ml) of this valuable commodity.
This garlicky dip is as popular as hummus for an appetizer or snack. You can alter the flavourings according to how strong a lemon, garlic or spicy flavour you prefer.
A popular Greek dish, this baked, four-layer casserole can also be found in vegetarian variations.
Pickling eggplant creates a unique and authentic Middle Eastern flavour. Show it off to your friends and family as an appetizer or snack.
