Category: Cooking

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Sudanese Gheema from Ekhlas Ahmed (read the story, get the recipe and see the photos).

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Syrian Kibbeh from Asraa Ghazal (read the story, get the recipe and see the photos).

An Iraqi mother who lives with her husband and three kids in a Portland recently taught me how to make a Syrian food called kibbeh. Kibbeh are made of bulgur wheat, onions, spices, and ground beef or lamb, formed into the shape of lemons and deep-fried. Asraa, my teacher, learned how to make them from a Syrian friend when she was living in Syria after she fled Iraq.

The Blueberry Files has published her annual Thanksgiving turkey buying guide with pricing and additional details on the turkeys available from: Hannaford, Shaws, Whole Foods, Rosemont, Trader Joe’s, Frith Farm, Wolfe’s Neck, Sam’s Club, Valley View Farm and Spring Brook Farm.

It’s once again time to talk turkey! Options abound for frozen and fresh turkeys in the greater Portland area. I want to help you make the right decision in purchasing a bird for your holiday meal – whether you’d rather have the cheapest, biggest bird available, the tastiest breed, or the most local. So here’s 15 options for turkeys in Portland

For additional reporting see also the turkey article in yesterday’s Press Herald.

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Mexican Tamales from Jenny Sanchez (read the story, get the recipe and see the photos).

November is here and the Thanksgiving articles are starting to hit the presses. First out of the gate is a piece by C.Z. Cramer entitled Amore Locavore in this month’s Portland Magazine.

We live in the best of times here for the renaissance of a traditional, locally raised and grown, genuine Thanksgiving. We can recreate the gourmet version of the Pilgrim experience, as if those wilderness decades of green bean casseroles with canned cream of mushroom soup, marshmallow-capped yams, and frozen Midwestern birds never happened.

Program host Margarita Martinez and a film crew from the WGBH TV show Neighborhood Kitchens paid a visit to Emilitsa last month where Martinez and chef Demos Regas worked together to prepare a series of dishes from Emilitsa’s menu including one of my favorites the Melitzanosalata eggplant spread.

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Nicaraguan Pineapple Pork from Jenny Sanchez (read the story, get the recipe and see the photos).

First, to the butcher. Ten minutes of bilingual banter and confusing hand gestures finally resulted in the desired meat cut: a rack of St. Louis style pork ribs that the butcher had run through the saw lengthwise twice, which cut the ribs perpendicularly into thirds. At home Jenny and I cut between the ribs so we ended up with a pile of bite-sized bone-in ribs. This struck me as a brilliant idea. If gnawing on bite-sized bones is what people love about chicken wings, they’re going to get a kick out of this.