For years, I thought that hummus wasn’t hummus without chickpeas, then I learned that in some parts of the middle east and north Africa, hummus is traditionally made with fava beans – an entirely different species of bean altogether. My eyes opened to the wider world of hummus, I began to experiment with our own local heirloom beans, and the results did not disappoint!
Category: Recipes
This is my favorite way to make pita bread. Pure, fresh-milled, Ancient einkorn wheat makes a fine, soft, golden yellow flour. While the dough is a little more tender and sticky than a modern wheat dough, making it a bit harder to handle, it’s incredible flavor and soft texture is well worth the extra effort. Einkorn pitas are a delicious plain, with hummus, yogurt, or as base for gyros and other wrap sandwiches.
Known as gua bao in their home country, these delectable Chinese buns are super easy to make, and even easier to eat! Traditional Chinese filling include braised pork belly, thinly sliced vegetables, pickled mustard greens and chopped peanuts, but you can fill them with almost and combo of meat and veggies you can dream up. The cabbage used to line the steamer basket also makes for a sweet, tender addition.
Pierced through its soft center and filled with extravagant quantities of whipped cream, then lavished with fresh fruit, shaved chocolate, pistachios and other myriad toppings, it’s no wonder Maritozzi became a symbol of romantic desire.
Biscuits – from the Latin biscoctus, meaning “twice-cooked”– go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread, which the British called hardtack, were given as rations to soldiers and sailors because they could travel the world without spoiling.