Author Archives: Viviane

Tapiz – Malbec 2012 Wine Review

It has been a while since I did a wine review that it is long due. I have been tasting a lot of new wines but have not really took the time to do a full technical sheet. The good news though is that Clint and I discovered a site/app where you can rate your favorite wines and keep track of your likes and dislikes. Join and follow me here on Vivino, if you want to keep track.

The novelty of this review is that you are getting two technical sheets: one from me and one from Clint, offering you a comparative view. Follow Clint here on Vivino.

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Grapefruit Cranberry Sauce

This is my second Thanksgiving here! Already!

While last year all I did was eat and try new foods for the first time on Thanksgiving, this year I wanted to pitch in and prepare something.

A couple of weeks ago we bought a big bag of cranberries and they have been sitting in the fridge begging to be used.

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Book Review: My Berlin Kitchen: A Love Story (with Recipes) by Luisa Weiss

I have followed the blog “The Wednesday Chef” for about a year now. I found it interesting and appealing, hence when the author Luisa Weiss published her book, My Berlin Kitchen: A Love Story (with Recipes), I wanted to read it.

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Blog Anniversary and Kibbeh B Laban (Kibbeh Meatballs in Yogurt)

Four years ago, the same day the Taste-Buds started. I cannot believe it has been so long already! Although the blog has changed from its original format and my Taste-Buds moved on from blogging, I still consider it as this common venture that gave us a lot of fun and taught us new things. It even helped me get over my baking aversion, I can make some very decent cookies and brownies now, I even made a custard from scratch (supervised by Clint), but I did all the steps myself! A big breakthrough for me!

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Purslane Fatayer

Greetings readers!

After being away for a while, I missed the  blog, I hope you missed it too. I don’t know if I can call my long time away a vacation, but I was not cooking anything spectacular or worth sharing. I was just going quick and convenient. I guess no matter how much you love cooking, when you have to do it every single day, it loses a bit of its luster. But with my return, I have a delicious recipe to share with you.

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Loubieh B Zeit: Lebanese Green Beans with Tomatoes and Olive Oil

Green beans are made two ways in Lebanon. One is a stew with meat and served with rice, the other version is the vegetarian one that is usually consumed in summer or during Lent. It is mainly eaten cold with vegetables like cucumber or onions (any kind you can think of) on the side. I personally like it hot too, rolled in a Lebanese bread or served as a warm salad.

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Book Review: Day of Honey – A Memoir of Food, Love and War by Annia Ciezadlo

While the book: Day of Honey, starts a little bit scattered, Annia Ciezadlo manages to bring it all together to an attractive memoir. It is divided in five parts the first starts in New York and speaks about her roots, the second one is about her “honeymoon” in Baghdad, the three other parts could be grouped into one and speak of her life experience and “adventures” in Lebanon and particularly in (West) Beirut. The book ends with an Epilogue and acknowledgements, and is pigmented with a selection of recipes before she finishes with a glossary, bibliography and an index.

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Taro and Potatoes with Garlic, Lemon and Sumac

Taro is one of my favorite root vegetables. In Lebanon, there are many regional variations to cook it, for instance there is a recipe for taro and chickpeas stew that was a staple in my dad’s side of the family, but my mom’s side of the family knew nothing about. They lived about an hour apart and belong geographically to the same region!

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Dawood Basha: Lebanese Meatballs in Tomato and Onion Sauce

Dawood Basha

Lebanon has been ruled by the Ottomans for 400 years, same as many surrounding countries. While countries were considered Turkish provinces, Lebanon (known as Mount-Lebanon then) enjoyed a semi-autonomous condition, till fights erupted and the nation was placed under a new system called Mutassarifiyah.  Then Turkish rulers were assigned to Lebanon to stabilize it, in a declining Ottoman Empire. The ruler had the nobility title of Pasha, and was called Mutassarref which literally means executor. Daoud Pasha was the first assigned to the job and rumor has it that this dish was a favorite of his and was called after him. I don’t know how true that last part is, but the preceding mini History lesson is.

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My First Pizza Crust Topped with Tomatoes, Asparagus and Broccoli

I have made pizzas before, as probably most people have. I don’t know if it is the same with everyone, but although pizza has made its way into my kitchen in several forms and many times, I have never gotten down to make a crust!

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