Funny story–– This morning, I decided I’d bring potato salad to a family gathering. I vaguely remembered posting a recipe of this dish and decided to check myself by googling “Lebanese Potato Salad Christina’s Kitchen.” Immediately, a dark, low-resolution video of me from nine years ago (before my culinary career)
Ingredients 1 pound chicken breast cut into cubes 1 tablespoon butter 2 tablespoons extra-virgin olive oil. One large clove of garlic, minced One medium onion, diced finely 2 1/2 cups of white long grain rice, rinsed 5 cups chicken stock or water 1/8 teaspoon , ground nutmeg. 4 cups broccoli
This recipe is so simple and versatile! You can use pita chips for just about any dip, but in my opinion, they go best with hummus.
Don’t let the color of the sauce fool you. This sauce carries a punch of flavor! As we ate it tonight with spaghetti, I noticed that if you mix the pasta and sauce together earlier in the day and let it rest in the fridge until you’re ready to reheat
Dive into this dish if you’re looking for comfort and elegance. My family goes nuts for anything including chicken and sauce. Added props to this dish since mushrooms are included. If you’re not a fan of the fungi, skip the mushrooms. It won’t be a traditional marsala, but I won’t
When I was younger, I’d ask my parents/grandma how to properly make labneh. The instruction that stuck out most to me was, “when you can keep your finger in the milk for 10 seconds, add the yogurt.” I think I’m giving a lot away about myself by saying, this boggled