Click on the arrow next to the ingredient to see the recipes.
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Tiramisu from Scratch – Daring Baker’s Challenge
And I thought I made tiramisu in the past…Store-bought ladyfingers, store-bought mascarpone cheese, whip up a no-cook raw egg-mascarone cream in seconds, slather it in-between the soaked-in-coffee ladyfingers, and call yourself the tiramisu...
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Pomegranate Bracelet – Soo Edible
I went to a Russian school in Azerbaijan. Or to be more precise, it was a mixed school, with half of the students getting their education in the Russian language, with the other...
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Baked Honey Chicken Wings
I am a glutton. I mean, what should I call myself after eating more than half of what was meant to be my children’s meal I fixed from a recipe in a kid...
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Easy Eggless Strawberry Ice Cream
Summer is already here in Long Beach! Last week was particularly hot. Hot days call for what? Right. Ice cream! So on one hot day last week I made ice cream. I discovered...
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How to Make Curd Cheese and Farmer Cheese
Indian paneer, Italian ricotta, Russian tvorog and Azerbaijani kesmik. What do they have in common? A lot. These are similar variations of soft cheese made from curdled milk. (In fact, curdled milk translates...
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Sweet Milk Bread (Shirin Chorek)
Do you see yellow in the picture? I mean the beautiful yellow inside the slice of bread? Don’t rush to blame photoshop for this. The poor thing is not to blame (at least...
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How to Make Plain Yogurt at Home
When I lived in Baku, every Saturday an old jiguli would stop in front of our nine-story apartment complex and an energetic woman in her late 60s, known to many as sud satan...
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Meat Stuffed Blinchiki (Crêpes)
One of the Russian foods that were imported to Azerbaijan when the country was a part of the Soviet Union, is the Russian pancake called blini, also known as blinchiki (plural for blinchik)...
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Vanilla Ice Cream
It’s been a while and Farida has been out of blogosphere for a long time. But she is back hoping not to disappear again. So sorry for not having posting any new recipes...
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How to Dry Mint Leaves
When life gives you mint, dry it. And store it. Because you can use dried mint in so many ways in the kitchen and stocking up on it to last through a long...
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Rice Stuffed Mini Sweet Peppers
A few years ago, when my in-laws were visiting from Turkey, we were invited to the 4th of July block party organized on our street. We were told that there would be a...
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Turkish Yogurt Soup
Just like in the neighboring Azerbaijan, yogurt is an indispensable kitchen staple in Turkey, too. It is added to salads, made into sauces with garlic to scoop onto pasta dishes, used to moisten...
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Eggplant Salad with Yogurt and Mint
As you may already know, I can’t have enough of anything eggplanty. I absolutely love this vegetable. It is, perhaps, the most versatile vegetable on earth (eggplant haters, did you hear that?). Really,...
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Crunchy Vegetable Salad with Marinated Mushrooms (Video)
This post was originally published on September 2, 2009 and I am updating it today with the video recipe from my new YoutTube Channel – AZCookbook with Feride. Please SUBSCRIBE to it and...
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Sautéed Mushrooms and Onions
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...
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Eggplant and Mushroom Baked Saffron Rice (Tahcheen)
Bright, vivid colors, a skillful use of aromatic spices, irresistible flavors coming from varied ingredient concoctions, and an eye-pleasing presentation with fresh herbs, dried rose petals, pistachios, almonds, or barberries scattered atop savory...
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Sautéed Chanterelles with Garlic
We’ve sautéed white mushrooms before, now we’ll work with chanterelles. Chanterelles are golden-color fleshy wild mushrooms that have a relatively mild and slightly fruity flavor. I’ve noticed they hold their shape nicely while...
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Sautéed Mushrooms
I love love mushrooms. I am a mushroom lover in the family. Kid are not big fans. Sadly, albeit my numerous experiments and attempts to fancy up kid-friendly mushroom dishes a.k.a disguise mushrooms...
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Moldavian Mushroom Stew
I stumbled upon this recipe for Moldavian mushroom stew while leafing through Anya von Bremzen and John Welchman’s “Please to the Table: The Russian Cookbook.” I immediately thought I could put the mushrooms...
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Creamy Mushroom Soup with Fresh Herbs
I love fresh herbs. Given a chance, I’d add them to anything I cook. I especially love stirring them in fresh or sprinkling them over cooked dishes for that nice fresh flavor and...
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Mushrooms Stuffed with Eggplant, Walnuts and Fresh Herbs
Do you ever cook up a recipe in your head before you actually cook it in the kitchen? If the answer is yes, then join my club. That’s what I usually do when...