This event was started by Kalyn of Kalyn’s Kitchen almost two years ago and has been going strong every since.
Get ready for the big ‘Year 2 Celebration’ in a few weeks…mark your calendars, clean your stoves, sort your pans, and be ready for the fun.
And now, without my usual rambling, here are the 44 wonderful recipes for this week:
Chris, of Mele Cotte, near Atlanta, Georgia was the first in my inbox. She has a yummy Lemon Dill Rice that goes together quickly, then quietly bakes in the oven for 40 minutes. The idea of using dill in rice comes from a Turkish friend.
The summery flavor of dill, paired with the lemon, makes this perfect with those last grilled meats of the year…sigh….
They impart a spicy, peppery taste and Gwen first infuses tequila with the leaves, then makes a tingly drink, Flor Picante, with both leaves, flowers and a hint of lime juice. Olé!
Don’t you love that bottle?
Tigerfish, of Teczcape, in California introduces us to the Hairy Gourd, Fuzzy Squash, Hairy Cucumber, aka: Little Winter Melon. (Now, I’ve heard of THAT!) It’s funny-looking, furry and apparently delicious. She made Stir-Fried Hairy Gourd with Glass Noodles, doesn’t that sound like a fun dish?
BTW, you peel the gourd, first.
From Kronshagen, Germany, Ulrike of Kuchenlatein is playing with her new pasta machine. First she made the ravioli, filled with a zesty-sweet pumpkin purée, then enveloped them in a luscious, creamy pumpkin sauce flavored with thyme for Homemade Ravioli with Thyme Pumpkin Sauce.
As soon as mon mari whacks the pumpkin with his (scrupulously clean) machete, I’m trying this!
Daily Unadventures in Cooking,
by Katerina in Vancouver, B.C.
us that all time perfect summer essential, Caprese
Salad. I agree, Katerina, not only is it therapeutic to arrange such
a beautiful dish, it does wonders for the soul to eat it…
On a terrace perhaps, with a chilled glass of rosé, watching the sunset….
Canadian, from Toronto and author of Closet Cooking,
is trying to eat seasonally. So he had to wait for the corn to ripen
before he could make these yummy Tamales
with Shredded Chicken and Corn.
I’d say the wait was worth it!
I’ve never tried making tamales but Kevin makes it sound so easy…
New to food
blogging but obviously not new to cooking, Mike from Mike’s Table in Florida, U.S.,
is using one of my favorite summer herbs: tarragon. He describes, in
wonderful detail with lots of great photos, how to make his scrumptious Smoked
Drumsticks in Tarragon Citrus Honey Mustard Sauce. Doesn’t that
sauce look yummy?
Mike advises plenty of napkins…..
Vanielje, of Vanielje Kitchen,
in the U.K. has a Passion
for Granadilla! Also called Passion Fruit, I have seen this
interesting look edible but never had a clue as to what to do with it.
Now I do… have a clue, that is.
I also discovered I have one growing by my kitchen door – no fruit, but
These luscious little fruits are packed full of goodness, fun
to eat, and,
according to African Vanielje, quintessentially African!
we all know: if we have a garden we grow zucchini; if we have zucchini, we
must stuff it. Kalyn, our beloved founder and author of Kalyn’s Kitchen in Salt Lake City, Utah, U.S. did just
that. She used cute little ‘eight-ball’ zucchini for her Stuffed
Zucchini with Brown Rice, Ground Beef, Red Pepper and Basil.
I’m planting those next year; they’re darling!
Lest you think she stuffed them the wrong way, Kalyn assures us that she
learned from the first try and this is easier and better… We trust you,
Zorra, of Kochtopf in lovely, Andalucia, Spain,
is making soup! For us, she has made a cool, refreshing, slightly naughty,
Blood Mary Soup.
Did you know that the Romans wore wreaths of celery to protect against
hangovers? (Too bad they weren’t concerned about their lead
The soup looks perfect for sipping on a hot day, with just a hint of vodka
to keep the flavors right.
Okay, I can’t resist: Anyone for drinking their lunch?
her first time ever entry to WHB (Am I lucky, or what?) Jeanne, of Cook Sister, in London, U.K.
has made a delicious Sausage and
Fennel Risotto. I have to admit, it sounded so good I’m making it for
dinner tonight, even though I don’t have any leftovers (You’ll have to read her
It was interesting learning about the S.A. braai – and what to do
with leftover braai meat. Intrigued yet? Go, read!
Erin, a fellow
Wisconsinite, currently living in Chicago, IL,, U.S. (but soon on the move) and author of Skinny Gourmet, is bringing us an
updated version of her Mother’s
With applesauce, almond extract and wheat bran, this is a healthier and moister
version of the original, with no grass, er, I mean, blades of grass…
The Stuffed Eggplants is a ‘certified Turkish’ recipe from her mom – isn’t it gorgeous!
Those banana peppers looks so tempting…
Burcu assures us that, even if you are not bit eggplant enthusiast, this
dish will change your mind.
It does look good, doesn’t it?
Sherra, of Our Taste of Life, in the Philippines, is
talking about Scallions and Mushrooms. She used her two
favorite culinary herbs to make a delectable Hot and Sour Soup.
A bit of sweet, a bit of sour, a bit of heat… Perfect.
Apparently the taste of ‘sour’ is an important aspect of Filipino
cuisine! To learn more, go check her blog!
From just 45 minutes
north of me, Virginie, of Absolutely
Green, in Nantes, France has made the prettiest
tart crust I’ve ever seen. Her Pâte à tarte rose fuchsia
(sans gluten) / Fuchsia Tart Crust (Gluten-Free) is made with rice flour and colored with
beet juice. Rice flour will hold the color truer, Virginie says.
Wouldn’t this be a pretty base for a plum tart? Or, maybe a savory,
goat cheese and spinach?
other side of the globe, Patricia, of Technicolor Kitchen,
in Sao Paulo, Brazil, took a few minutes
before leaving on vacation to send this wonderful Spaghetti
with Lime and Rocket (arugula).
The title sounds great, but add in the bacon rashers, capers and Parmesan
and WOW! Happy Hols!
Heading a wee
bit east (or west) to Melbourne, Australia, we
are treated to a wonderful Mussel,
Prawn and Fennel Chowder from Anh, of Food Lover’s Journey.
This smooth chowder is lighter than usual, thanks to Anh’s use of a roasted
fennel purée to thicken it rather than the usual heavy cream.
Look at those mussels, gorgeous!
of Swirling Notions in
northern California, U.S. is making Zucchini
Well, actually her DH is making the frittata, and babysitting!
With a custard-like texture and flavored with onions and tomatoes, this is
great picnic fare, and good served warm or room temperature.
Lia grew up with ‘clean the fridge frittatas’ but was introduced to this one
Among the many
things I haven’t eaten (yet)is kangaroo or ‘roo as Nora, of Life’s Smörgåsbord refers to
it; but she does live in Sidney, Australia! It’s a bit less common here in France.
‘Roo on Semolina Pancake features something else new to me: single clove
garlic. Also referred to as the ‘non-garlic lover’s garlic’ it’s a bit
more mellow than the regular.
Hmmm, Does that mean the rest of us can use more of it? Good thing it’s
large… less work!
Sue, of Coffee & Cornbread, in
southwestern Virginia, U.S. is determined to make summer last. She’s still making salads.
Salad with Basil, Feta and Marsala Vinaigrette is going to showcase the
last of the summer tomatoes perfectly.
Homemade sourdough bread with a Marsala vinaigrette takes this a step above the ordinary…pretty good for someone who
is typing with a mouse….
Fall may be my
favorite season, but I still have to be a bit jealous of Truffle of What’s On My Plate, in Melbourne, Australia, and the rest of the S.H. foodies for their first taste of spring.
Salad season is just starting and in honor of the ‘hint of spring’ in the air
Truffle has made a Smoked Chicken
Salad with Caramelized Mandarins and Grapefruit.
Caramelized Mandarins? Yup, that’s what I said. Just saying those
two words together makes my mouth water.
Outspoken Female, from Melbourne, Australia,
author of Confessions of
a Food Nazi is writing about Kaffir lime leaves. (I have to go to Melbourne;
there are such a lot of great food bloggers there… Does that mean the food is
Another herb I am unfamiliar with but, after reading her recipe for a Chickpea
and Asparagus Salad with Kaffir Lime Dressing I’m going to figure out how
to get them: either in my garden or my freezer – she says they freeze
of Coffee & Vanilla, in London, U.K. is also not quite ready to give up on summer. She has made a lovely salad
with a hint of fall: Tomato,
Cucumber, Feta and Pine Nuts Salad.
A light salad with a bit of Balsamic vinegar and topped with toasted pine
nuts… The combination of feta cheese with the pine nuts sounds piqued my
Skipping the liver and a nice Chianti, Haalo, of Cook (Almost) Anything at least once is having fava beans.
I just discovered these wonderful beans, also called broad beans, this spring .
Besides explaining how simple they are to prepare, and the importance of doing it correctly (and not boiling them into oblivion), Haalo has a very pretty recipe for Broad Bean, Pea and Goat Cheese Bruschetta.
Don’t the colors just scream ‘spring’? And it is, in Melbourne, Australia where Haalo lives.
Pille, of Nami Nami, in Estonia, offers a rather more traditional take on broad beans. She tells us that they were a staple of the European diet up until the 17th century. In Estonia they are still an important food and they like to make them the traditional way.
Her Salty broad beans, Estonian-style are not only quick, easy to make and very nutritious but fun to eat as well.
What more can we ask for? The sour cream dipping sauce….and a glass of wine…
Pam, from Country Victoria, Australia and author of Backyard Pizzeria, is a hit around the office tearoom table.
Her comfort food recipe for Judy’s Lamb Shanks, hastily scribbled on the back of some ‘unimportant’ office memo, can either be cooked all day in the slow cooker or a bit faster in the pressure cooker.
Either way the lamb is meltingly tender and finished nicely with some fresh parsley!
In all fairness, she is just passing it on, as one is wont to do. Said ear worm changed her simple salad of lamb’s tongue lettuce, oil and salt, to a rockin’ combination of mâche, endive, peppers, raspberries, cilantro and more, for the aptly named Mâche Pit Salad!
We will we will ROCK YOU!
It’s almost Rosh Hashana and Ruth, of Once Upon A Feast, in Halifax, Nova Scotia, is in her kitchen trying to find something new and wonderful to take to the feast. While, the Ezekiel Chicken did not make her short list, (too pungent for this holiday) it definitely is making mine.
Fragrant with sage, rosemary, basil and lots of spicy Kalamata olives, this chicken dish is perfect for our WHB feast!
Another first-time participant in WHB, Jerry, of Jerry’s Thoughts, Musings and Rants!, somewhere in Canada, has been traveling in Italy with Jamie Oliver (vicariously).
His Spiedini di Salsiccia e Manzo is fitting for one of those last late-summer barbecues. Beef and sausages, marinated in lemon and olive oil, flavored with sage and cooked on rosemary skewers – can’t you just smell them cooking?
Pam, of Sidewalk Shoes in Soddy Daisy, TN, U.S. has been showing us her brilliant herb garden. This week, in Herb Garden, Part II, we see her gorgeous basil, blossoming garlic chives, rosemary, tarragon and tired fennel.
Not one to rest on her laurel leaves, Pam is busy making basil oils, and pesto for the freezer; to bring a touch of green to the winter months.
In Ontario, Canada, Sarah, author of What Smells so Good? is cooking with thyme times two.
Her Turkish Honey Lamb is flavored both with thyme leaves and honey made from thyme blossoms. Yum!
First, marinate the lamb chops overnight in red wine (Oh yeah!). Then their finished with a thyme honey mustard crust (I am so there!).
She suggest a bed of Couscous Pilaf and some grilled Eggplant to complete this Turkish feast, fit for a Sultan!
Y of Lemonpi (I like the way that rolls off the tongue), Sidney, Australia, ‘had a cracker of a weekend’! Cracker/biscuit – those are words that can cause trouble for us expats trying to come to terms with that foreign language, the Queen’s English!
Y has been on a pepper kick, lately and decided to make some peppery-hot cheese biscuits.
We’re told the the Cheddar Cheese Crackers are best nibbled with a glass of red wine to compliment the peppery bite.
They’ll keep for 2 weeks – if not eaten immediately as they would be here.
In the kitchen of kitchenMage, of kitchenMage’s Herb Garden, there are 4 degrees of hot, all of which, I have a sneaking suspicion would be too hot for wimpy me. Apparently, even though carefully marked, sometimes the varying degrees of chili get confused.
Feta Chive Cornbread to the rescue!
Quick and easy, it goes from decision to table in under an hour and is the perfect foil to the chili’s heat.
Why would anyone have 2 1/2 pounds of cream cheese sitting idle in their fridge?
Garlic Scapes! Have you ever wondered if you were the only person in the entire world that didn’t know something? The blogosphere is a buzz with garlic scape.
I, mistakenly, thought it was the same as my beloved ‘green garlic’.
Anna, of Morsels and Musings, in Sidney, Australia, has finally, clearly, explained what it is. Thank you, Anna.
Her gorgeous Garlic Scape Pesto is the first thing I’m making – if I ever find any…
She adds a bit of almonds and says the sweetness balanced the garlic-y scapes nicely. I can’t wait!
She found a recipe for Asian Meatballs with Lime Sesame Dipping Sauce on the internet and had to tweak it a bit. (Who among us can actually follow a recipe?)
So she added ginger. Along with the cilantro, sesame oil, soy sauce and lime, these intensely flavored meatballs need a simple plain white rice to finish.
Next we have papaya from Puku. The author, Zoe, in Sidney, Australia, is showcasing papaya. Although she is not a huge fan she does recognize cute when she sees it. and the Papaya Museli Boats are definitely that.
She does tell us of all the wondrous uses of the papaya. Don’t know what to do with the skin once you eaten it? How about a skin exfoliator?
It is cute…
Ilva, of Lucullian Delights, has been playing with her laurel leaves. She made a delightful dessert, perfect for this late summer season: Ovenbaked Barley Apples with Bay Leaf and Vanilla Sugar.
She tells how she makes the Bay Leaf and Vanilla sugar and I swear I could smell it! What a marvelous combination!
The addition of the cooked barley adds a nice chewiness to the soft, baked apples.
Imagine how good your kitchen will smell!
Chili peppers are not common here in France so we have to grab them all when we see them. Which is exactly what Jennifer, of Like to Cook, somewhere south of me in France, did.
With her find she made a Brazilian Onion Chili Tart
Creme fraiche acts as a counterpoint to the heat of the chilis and with the flaky, buttery crust, this is perfect with a wee glass of something before dinner…
I’m not sure if Riana, of Garlic Breath, also south of me in France, is reverting back to her childhood or my childhood. She’s been out swiping melons.
Okay, they were cantaloupe, not watermelon, she did it during the day time, and other people were doing it, but still….
She has big plans for the 20 melons she managed to haul home. And plans to go back for more if hubby doesn’t find out….
Molly, of Batter-Splattered in Alaska, U.S., is also joining the fun for the first time. She is telling us about a beautiful, healthy, nutritious but apparently somewhat bland Alaskan fruit: the crowberry.
After extensive discussion (post-nap) on a mountain side, she was not able to come up with a way to turn these lovely berries into mountains of money.
The marmots are feeling strangely uneasy, though…..
From southern California, Emily, of Superspark is bringing us a fantastic variation on a traditional favorite: Peach Caprese. No, that is not a typo – It is a beautiful, flavorful late summer salad.
Paper thin slices of fresh, fragrant peach with the traditional mozzarella, basil and olive oil, a bit of Balsamic and red onion… I can taste that, can’t you?
This gorgeous salad was happily devoured leaving some of the more traditional, and less healthy, picnic fare by the wayside.
The nasturtiums are lovely; and I did not know I could eat my garlic chive blossoms….
What to do with leftover cheese grits? Add herbs, of course! Maybe a bit more cheese, an egg, or two, whatever else is left in the fridge and bake it.
At least that’s what Deborah of Play With Food in Newport News, Virginia, U.S. did with her Leftover Grits Casserole with Chives.
You can tuck in a bit of broccoli if you happen to have any…
I started watching Jennifer and Clarissa when we moved to Ireland. I was hooked.
Most of what they made, with a complete and total disregard for Food Pyramids and dietary guidelines, was a bit on the caloric side. These potatoes, using lots of fresh herbs, garlic and just a smidgen of olive oil are the exception…and delicious!
And, that’s all folks!
Next week is hosted by Katerina of
Daily Unadventures in Cooking.