by Kari Heron (first published in The Khaleej Times, October 21, 2011) Have you ever bit into a strawberry and wondered if you had mistakenly sucked on a tart tamarind instead? Chances are you had that strawberry out of season. In recent years, there has been much emphasis in the food world on “cooking seasonally”…
How to keep fresh herbs longer
This is not a sexy post. At least, not so if you define sexy in fattened goose livers and truffles from Alba. This is as many of our posts, practical. If you want foie gras, Iranian caviar, Alba truffles and more of the same, you may book the Degustation menu in Chef Lij’s restaurant. Otherwise,…
How to make real vanilla extract in time for the holidays
Warning, this post contains alcohol. One of the dilemmas we have about cooking and baking in the UAE/Gulf Region is that vanilla extract, which, though commonplace elsewhere, is not available on store shelves due to restrictions on alcohol. Restaurants and bars must be issued a very expensive license to serve highly taxed alcohol and…
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