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Shakshuka With Red Peppers and Cumin

Shakshuka is Tunisian in origin but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular...

Author: Yotam Ottolenghi

Sesame, Lemon and Curry Chicken Strips

Author: Robin Levy Goetz

Chile and Olive Oil Fried Egg With Avocado and Sprouts

Turn breakfast into dinner by piling crisp-edged eggs, feta, sprouts, and avocado on top of toasted flatbread.

Author: Alison Roman

Red Bean Dip with Cumin and Cilantro

Author: Anita L. S. Eberhardt

Potato and Poblano Chile Gratin

Author: Juana Vázquez-Gómez

Shrimp with Fresh Corn Grits

Author: Dawn Perry

Lavender Earl Grey Scones

Author: Haley Fox

Double salmon roll

Make this posh starter ahead of time and serve up with salad and melba toast

Author: Barney Desmazery

Chorizo Hash Browns

Author: Kay Chun

Easter Bread Dolls (Pupi or Titola)

Growing up in the Italian region of Istria (now a part of Croatia), Bastianich remembers making these dolls every Easter. "The pinza bread would be made for the adults, but for the children, the loaves...

Author: Lidia Bastianich

Honey & cumin chicken and aubergine skewers with pistachio dukkah

Dukkah is an Egyptian dry spice mix used in recipes or for dipping. Serve with marinaded grilled chicken on a casual sharing platter

Author: Cassie Best