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Pomegranates

October Links to Reads are here! Enjoy!

* Kitchens around the world. An amazing photo tour by National Geographic.

* How to stuff an avocado.

* From hive to bottle: harvesting honey.

* Love steaks? Here’s  how to buy the safest meat and make the juiciest steaks.

* Why California’s draught-stressed pomegranate may be better for you.

* 5 women who are changing how we think about food. 

* Halloween treats from around the world. 

* Growing a garden on Mars? Read the tips.

Have interesting links you’d like to share? Leave a comment.  

  • Links to Reads, July 2017
    White Cucumber Pickles | AZCookbook.com
    Welcome, July! Happy Birthday, America! And hello, new Links to Reads. Enjoy the top 10, handpicked specially for you! * So Amazon bought Whole Foods. What will the shopping experience be in the famous natural foods store from now on? * Trash cooking? Yup. Such exists. In a  better language, it is called cooking with scraps. * Korean scientists are...
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  • Sautéed Mushrooms and Onions
    Sauteed Mushrooms and Onions | AZCookbook.com
    How do you usually sauté mushrooms? Toss them in the pan with oil or butter and cook, right? Not in this recipe for Sautéed Mushrooms and Onions. In this interesting twist to the commonly known method of preparation, you first blanch the mushrooms in salted water, then sauté them in butter and combine with separately caramelized onions to cook them...
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  • Pickled Garlicky Green Bean Salad
    Pickled Garlicky Green Bean Salad | AZCookbook.com
    Here’s one appetizer that will leave your palate intrigued and happy. Pickled Garlicky Green Bean Salad. Perfect for summer and super easy to make. I served it at my Azerbaijani supper club recently and it was a hit. To make it, green beans are first cooked, then tossed with garlic and fresh herbs, drizzled with vinegar, and left aside for...
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  • Links to Reads, June 2017
    Fresh Blackcurrant | AZCookbook.com
    Welcome, June! And hello, new Links to Reads. Ready for 10 cool articles? * Get a tingly mouth from fruits and vegetables? There is a reason why. * About salt, fat, acid, and heat with Samin Nosrat. * The difference between the three curries: the spice, the leaves, and the dish. * How forks,  knives, and napkins were a Renaissance...
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  • Daffodil-Like Egg Salad, or Nergisleme
    Daffodil-Like Egg Salad (Nergisleme) | AZCookbook.com
    Daffodil-Like Egg Salad. Nergisleme. Intrigued by the name? I was too, when I spotted the recipe in my current Turkish cookbook crush, Essential Turkish Cuisine by Engin Akin. Hailing from Turkey’s southeastern city of Diyarbakir, nergisleme is a simple salad made with boiled eggs and copious amounts of fresh, aromatic herbs seasoned with tangy sumac and crushed hot red pepper....
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