Barberries or in Persian, zereshk, are a tart and tangy dried berry about the size of a currant with the color of a cranberry. They are featured in many Persian dishes especially rice, chicken and egg dishes. But they are perfect anytime you need a tangy or sweet and sour flavor profile.
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These Spicy Korean Meatballs are ideal as a simple midweek meal or a crowd-pleasing Super Bowl snack. They are hearty, spicy, sweet, and tangy. If you haven’t already tried the Korean spice paste, gochujang, this is a great introduction to it and you’ll be happy to have it in your pantry.
What happens when Betty Crocker meets the flavors of Middle Eastern cuisine? An LA Times Award winning Pistachio Snowball Cookie with Rose and Cardamom, that’s what! A simple yet exotic holiday cookie you can enjoy all year long.
This pomegranate molasses cocktail, inspired by the ever-popular Moscow Mule, is a refreshing twist on a classic. Turns out pomegranate molasses is ideal for any part of your meal – sweet, savory, or beverage!
This lemony flank steak glazed with pomegranate molasses wows your taste buds with its tangy flavor but goes from pan to table in a matter of minutes.
Arugula and fig salad paired with pomegranate molasses dressing Is the perfect way to use fresh figs. And when the season is over, dried figs stand in so well that you can serve this salad all year long!
A family favorite and a classic Hawaiian specialty – Portuguese sausage marries beautifully with soy sauce eggs and Japanese rice.
Rose Harissa – a spicy, smoky North African condiment takes on another layer of flavor with the addition of rose petals and rose water. Having a hard time finding it in the store? Make your own. This simplified recipe comes together quickly and will be your new favorite hot sauce.
Welcome to OMG! Yummy
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!