RecipeMuncher

I’m sure that like me, you try to eat seasonally too. The thing is that sometimes things can be in such abundance that you run out of ideas how to prepare them. We’re always trying to come up with ways to make the familiar a little different, if not, we can find ourselves eating the same dish over and over again.
In Indo-Caribbean cooking, infused oils are used to chunkay (tadka) certain dishes

Scene-1 (During my skiing classes, one the way up on a ski lift - Washington)

My neighbor in Ski lift "Hey! Are you from India? Wow thats great. I love Indian food - esp your Saamoosas! Can you give me the recipe?"

Scene-2 (Just before my take-off on a para sail in Thailand)

Aussie guy waiting after me in the line - "Indian right? I love India - beautiful place. I have been to Delhi - Taj

I am bit picky when it comes to what qualifies as a good cookie. I like them buttery but not greasy. I don’t appreciate gratuitous sweetness, it’s like gratuitous violence in movies: totally lost on me. Sugar with a purpose is okay because it serves the very important purpose of balancing out the flavors or improving the texture of the crumb. Sometimes its essential job is just to sweeten my cup of tea.

Years ago, when I was new to exploring this wonderful culinary world, I made some middle-eastern treats. These were little logs, heavily perfumed with orange flower water and stuffed with dates and nuts. They were delightful and perfect with a cup of moroccan mint tea. Fast-forward to this weekend, I am looking desperately for the long lost cookie recipe when instead I come across the cutest, sweetest, nutty lebanese cookies.

<img src=”http://www.recipemuncher.com/wp-content/plugins/wp-o-matic/cache/66a91_2751206069_c95b7d6f3c.jpg” alt=”Lebanese Walnut Cookies” w…