Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Cream of Fennel Soup with Flaked Cod & Tarragon

We've been enjoying this soup for about two months now and we're still not bored of it. It's so delicious and a fantastic option for those of you looking to lighten up after the holidays. I enjoy fennel any way it comes but turning it into a warming soup as the snow tumbles outside, is the perfect cure for the winter blues. Adding flakes of white fish like cod makes it even more fulfilling and a perfect way to end the day while still keeping...

Lightening Up with a Salad- Caramelised Pear & Walnut w/ Prosciutto & Stilton Cheese

Happy New Year! The festivities have come to an end and now we make way for a new year and a new decade. I wish that the coming year brings everyone real happiness and sets you off into this fresh decade on the right path. For many of us, the delicious celebrations that we merrily welcome are also jubilantly welcomed by our waistlines. It's no secret that many of us start the new year with mighty resolutions, swearing that we will finally put...

Lavender Chicken Liver Parfait

There are many ways to make a chicken liver parfait, the following recipe is my preferred method. It's easy, uses only a few ingredients, is fairly quick to knock up and yields silky smooth results. So, what is the difference between a chicken liver pate and a chicken liver parfait? A chicken liver pate becomes a chicken liver parfait (French for perfect) when the cooked liver mixture is pushed through a sieve to remove any sinewy bits,...

Mloukhieh – Jew’s Mallow & Cardamom-Infused Chicken over Rice

As I begin writing this, the aromas of mloukhieh, cardamom, coriander, and garlic infuse the air, sending my stomach in mad rages. Mloukhieh, the Egyptian national dish, is extremely popular in Lebanon and is one of my favorite dishes. Mloukhieh leaves are a type of edible green similar to spinach and in the English language are called Jew's mallow. This leafy green vegetable has a mucilaginous texture, similar to okra, when cooked. The...

Penne Ala Vodka

I first had this dish when I was 16, at the Planet Hollywood in Cannes, France. We (my cousin and I) were young and wanted to separate from our parents, and we thought Planet Hollywood was hip and cool. I still remember the taste of that penne. It was mind blowing; like fireworks going off in my mouth celebrating the distinct marriage of rich, velvety smooth cream with the juicy tomatoes brought elevated by the alcohol in the vodka. Upon my...

Chestnut Veloute

Alright! So I'm doing a terrible job at getting these posts up before the 31st as I was intending on doing! Many welcomed and un-welcomed factors have been standing in my way; my brother's arrival, new internet router's inability to arrive on time, some wicked sales I can't get my eyes hands off, and now I'm working on a quick last minute NY eve menu... So I'll get the rest of the recipes up as soon as humanly possible! I've been wanting to try...

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