Tabbouleh is somehow often an afterthought of a salad when cooking Middle Eastern food. You’re probably going to grill some meat, maybe make a couple of dips, and oh wait….you probably need a salad. Tabbouleh is the common choice, and that’s where it’s reputation has put it. Tabbouleh however, can hold up on it’s … Read the rest
Spice blends are a big differentiator between global foods. A spice blend from Iraq might differ with a spice blend commonly used in Egypt but used to make essentially a very similar dish. It’s what sets the dish apart, and each region, sometimes country specific, have their very own spice blends. You can often … Read the rest
While the base of this recipe might not stray too far from a “normal” French toast that you already make at home, the components that make up the end result, and the additions of rose water and orange blossom water will elevate this breakfast. This is incredibly easy to make. Don’t be intimidated by … Read the rest
Hummus is Yummus!
Not so long ago a person who ate hummus frequently, often, and made it at home was considered an eccentric human being by most, or one with a family lineage tied to a hummus eating country. As much as I liked being labeled an “exotic gentleman”, I am no longer deserving … Read the rest
I’m Jordan, a private and personal chef for hire. I've been featured on the Food Network as well as various other publications and spotlights. I can't wait to take you on a culinary journey without ever having to leave your kitchen, I am a Nomad, By Food.