San GIOVANNI Bread: All you knead is love.

SAN JIOVANNI bread is a favorite childhood bread that I grew up eating in my hometown Alexandria, Egypt. It has a pillowy interior and crusty, golden exterior. The flavor of that bread is elevated by the addition of orange zest, mastic and mahleb. It is freezer friendly and pretty versatile as it makes excellent sandwich bread, panini toast, as well as a luscious accompaniment to soak up the sauce of a hearty stew.

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Indian Pongal:Forging New Bonds in Singapore

Cooking with a friend is the ultimate experience of forging bonds, that is my long-standing belief. Being a trailing spouse of a diplomat, my stay usually doesn’t exceed a three-year term in any capital we are assigned too.  Every time we are transferred to a new destination, we fearlessly venture outside the expat bubble. We […]

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Stewed Fava Beans “Foul Medames”: The Unconditional Love

Foul Medames or Stew of Fava bean is a Middle Eastern breakfast, brunch and sometimes dinner. It is an unmistakable street food staple in Egypt. Fava beans is, by far, the white canvas of legumes dishes.  A very forgiving and inclusive dish, it proves to be.  It could be spiced up or down, cooked with either butter or oil, with or without tomato sauce, mixed with eggs or served vegan.

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