Banana Beignets

Yield:    8 beignets Beignets, fresh and hot, right out of the frying oil, are scrumptious. They were originally brought to New Orleans by French colonists in the 18th century and quickly became a favorite in Creole cuisine, with variations often including banana or plantain, fruits readily available in this port city. Accompanied by a rich,…

Crispy Fried Calamari

Yield: 2 generous portions Truly ‘crispy’ fried calamari is a delight! In order to achieve this result, the process to follow is first to coat the squid pieces with a corn-flour mixture, then dip in egg, and finally to coat with breadcrumbs. The result is impeccable! Ingredients: 1/4 cup yellow cornmeal 1/4 cup organic, unbleached white…

Lamb Kabobs

Yield: 4 portions Originating in Yemen, the intriguing blend known as zhug has spread throughout the Middle East. Various versions can be found from Israel to Arabia. Exotically delicious, this spirited seasoning can be used to flavor all manner of meat, bean and vegetable dishes, such as this recipe for lamb kabobs, which we present…