Cooking à la Carte

Its a really easy recipe and perfect for breakfast. It is actually my favorite dish since I traveled and fall in love with Israel and I’ll definitely post a version of mine soon but first check out this. Its the best! Thank you very much.

à demain

I don’t belong in the kitchen. My cooking is not an extension of creative intuition — I can only follow textbook instructions since I don’t know how to improvise the right amount of seasoning. Accidentally, I found a recipe within my skill range by the wonderful Melissa Clark, a food columnist for the New York Times, and it turned out beautifully (proof below). Each warm bite conveys unique and complex flavors, delivered by straightforward preparations.

My weekend brunch & decorative hydrangea

Shakshuka with Feta (and Love)
3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled…

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