The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry


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Wild Rice Salad with Green Beans, Cherry Tomatoes, Avocado & Grapefruit

WildRiceSaladMy ultimate salad is a mixture of flavors, textures and colors that is fresh, and never boring. This rice salad has been a favorite of mine since my host mother in Paris used to prepare it for me many years ago. She would use brown rice, which lends it a softer texture, but I like the toothsome feel of this black wild rice contrasting with the soft avocado and grapefruit. I would never have guessed that avocado and grapefruit would pair so nicely together, but tasting is believing.

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Roasted Eggplant with Lemon & Garlic Tahini Sauce

TahiniEggplantI had been thinking about this lemon and garlic tahini sauce since I made it last week for the Roasted Butternut Squash dish from the Jerusalem cookbook, and was trying to conjure more applications for it. I decided to try it with eggplant and was so excited when the combination turned out so scrumptious, so meant to be, so… familiar, when — midway through scarfing it down — I realized what I had was actually a deconstructed Baba Ghanouj, with all the Baba Ghanouj flavors (eggplant, lemon, garlic, tahini) but just in a different form. I love the almost-meaty texture of eggplant, sliced thickly and roasted, so I think I like this even better than the pureed kind. In fact, if I were a vegetarian, this would most certainly be my steak. Happy Weekend!

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“Jerusalem” Roasted Butternut Squash and Red Onion with Tahini & Za’atar

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This dish, like so many I’m finding in the lovely cookbook Jerusalem, is a celebration of colors and flavors. The recipe is straightforward, the combination is so innovative (Who knew a tahini and lemon sauce would go so incredibly well with butternut squash?) and the results are beautiful, delicious, wowing. Ottolenghi and Tamimi, you’ve got me hooked on your amazing food.

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Lemon, Saffron & Paprika Roasted Chicken Thighs

IMG_5606I love that this recipe achieves juicy, flavorful chicken and a nicely crisped skin, and can be made in one all-purpose pan. Saffron, the world’s most expensive spice, is also the most exquisite, and is known in Persian culture to lift one’s spirit and treat depression. Here, combined with zingy lemon and paprika, it makes one happy dish. Continue reading


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Summer Lentils with Fennel, Lemon & Basil

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Lentils may make the best hearty soup for a winter’s day, but it’s also pretty easy to give lentils a summer makeover that’s refreshing and flavorful, perfect for a warm August evening. To me, fennel brings out a vibrant taste in the lentils, and a lemon spritz and fresh basil give them another zing of flavor. Continue reading


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Provencal Herb and Lemon Roasted Chicken

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As far as French cuisine goes, most days I’d choose cooking from the French countryside over fancy Parisian Michelin-star fare. I particularly love the culinary style of Provence, with its heavy reliance on aromatic herbs, lemon and fresh ingredients, and its rustic, no-fuss preparations.

One of my favorites to cook – and serve my family – is roasted chicken. Continue reading


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Jordan Mint Lemonade

IMG_4205Summers in Amman are lovely. The evenings almost always cool off to a comfortable temperature, and there are plenty of beautiful outdoor cafes and restaurants where you can sit and eat and talk with friends while the stars begin to glimmer above. Jordan’s mint lemonade – the most refreshing lemonade I’ve ever tasted – brings me back to those wonderful summer evenings when I lived there. It’s tart and flavorful, and is just fine any time of day. Continue reading