Eggplant, Cheese & Olive Crostini

Have you had your olive fix for the day?

There’s no better way to satisfy this craving than with delicious olives from Spain. I was recently sent some jars to sample and I developed a simple recipe which is just one of the ways you could enjoy these flavor filled treats.

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Climate Change And Global Warming: How Activists Can Make A Difference In Their Community

I dont usually do guest posts but this is an issue that affects all of us and the food  we eat, so I am sharing this wonderful insightful article by Neil Stawski.

Climate change has been in the news a lot recently as people from all over the world debate its possible effects and even its existence. There has been quite a bit of confusion surrounding climate change, including what exactly it is and how it will impact the lives of millions of people over the next several years; for this reason, it’s important to learn the facts and share your knowledge with your community.

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Let Me Out – A Fall Cocktail Recipe

As temperatures drop and leaves begin to change, days of rosé and piña coladas have started to fade. Fall has finally arrived, and with it, pumpkin-flavored everything. This season, Row House, the American Eatery known for their innovative cocktail menu, introduces the Let Me Out a hipper (and much stronger) option for those seeking more than the traditional PSL.

Made with Ciroc, pumpkin, coffee, cream, and cinnamon bark, the Let Me Out has all your favorite Fall flavors in one creamy and comforting cocktail. Here is their recipe

 

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Simple Mutton Biryani


There is rarely a Biryani that is grander than one made with mutton. Generally – making a traditional biryani takes much time and effort like my recipe for Shakira’s Mutton Biryani which I had posted sometime ago.

This recipe is a much simpler, homier version made in my mother’s kitchen and it also absolutely delicious. Biryani is best made with pure ghee. You can substitute this recipe with chicken too in which case you need not precook the chicken as we do in this recipe.

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Luchi Aloo ( Kolkata’s version of Puri Aloo )

Luchi aloo is Kolkata’s version of Puri Aloo but it’s so much better especially if you eat it on the streets. There’s nothing like a piping hot luchi, smothered with spicy curried aloo. Here’s a great homemade version of this recipe.

 

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Making Khoresht-e Bademjan at Conflict Kitchen’s Virtual Iranian Cooking Lesson

 

Last weekend, I participated in one of the coolest cooking collaborations I have experienced. I was picked to be one of the participants from around the world in Conflict Kitchen’s virtual cooking lesson with Executive Chef Bahar Sarhangi live from Tehran.

 

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