It's funny, even though I lived in NYC for 7 years, I never really got into the turkey thing until I met Phiras.. His mom makes an absolutely amazing roast turkey for their traditional Christmas lunch, and for the past five years that's what I've been feasting on over the holidays when we go back to Beirut.. Since I started loving stuffed turkey so much, I decided that having it just once a year was not enough! And so I made Thanksgiving a tradition of our own little family, and created a beautiful Turkey recipe from scratch, trying out different stuffings and flavours, until I perfected (in my opinion) the stuffed turkey! Since I was scheduled to give birth second week of November, I cooked an early thanksgiving dinner for friends and another one for the family just a few days before my due date :)

This year is definitely a special year, needless to mention the birth of my little angel which I am so thankful for, my love whom I'm crazy about, my loving family and incredible friends, the amazing people I work with, and the lovely readers who send me pics of the recipes they've tried, well wishes and just random sweet messages.. Thank you all so very much ;) Happy Thanksgiving!

Much Love,

D xx

Serves 6 - 8

Medium Difficulty. Prep & Cook Time: 4.5hrs

*Serve with cranberry sauce and sweet potatoes (recipe to follow for a sweet potato crumble)

Image by Chirs Mejorada for CPI Publishing

As featured in BBC Good Food Middle East - November 2011

Good Morning beautiful people! As you may have noticed, I am in love with breakfast, it really is my favourite meal of the day.. And for some kind of reason, I was craving Eggs Hussard from Pastis in New York.. It's probably my favourite egg dish out there, poached eggs with roasted tomatoes, mushrooms and a Hussard sauce which is this meaty kind of broth.. But the actual Hussard sauce seemed too lengthy to make in the morning (I was starving), and so I came up with my own version to satisfy the crave.. And it absolutely did.. Gorgeous!

Easy. Prep & Cook Time: 20 minutes

Serves 2

Sauté the mushrooms in a little butter for a few minutes, then add the hot broth, season with salt and pepper and add a bit of corn flour. Let it simmer and thicken on low heat as you preparing the rest. 

In a dry pan, fry the tomato slices and set them aside. Add a little butter to the pan and fry the eggs the way you like them (I would go for a little runny). 

Add the cream to the mushroom sauce and remove from the heat. Season one last time to taste.

Now assemble the dish by starting with the toasted bread, the tomatoes on top, then the egg, and finish with the mushroom sauce. Enjoy ;)

Honestly, this must be the best French Toast ever, if you like peanut butter that is.. It's decadent, sweet, salty, nutty and just absolutely amazing!! Might be the reason why it's on the cover of this month's issue of BBC Good Food ME ;) And if you don't like peanut buttter, just make it plain with the berry coulis, it's still yummy!

So after such popular demand and many requests for me to post the recipe on the blog, here it is.. D's Peanut Butter French Toast! Have a great weekend, D xx

• 6 slices Brioche bread
• 3 eggs
• ½ cup milk
• ¼ cup light cooking cream
• 6 tbsp smooth peanut butter
• 3 tbsp white sugar
• ¼ tsp cinnamon
• Freshly grated nutmeg
• 1 tbsp maple syrup
• 1 cup mixed berries
• 1 tbsp icing sugar
• Knob of butter
• ¼ cup crushed peanuts

A very warm welcome to the new D's Kitchen! Thank you for being so patient and an even bigger thank you to all those who have sent me sweet messages in the past few weeks - it really puts a smile on my face ;) I hope you enjoy the blog as much as I do, I've added more tabs and pages to make it even more fun yet easy to use for everyone.. There are a few surprises up my sleeve which I will introduce in the next few weeks - so stay tuned! But now it's time to get cooking so I'll leave you with an easy and quick Bruschetta recipe perfect for lunch, dinner, as a starter or snack.. D xx

Last weekend we hosted a dinner party in honor of our closies Rasha & Salah who are getting hitched in Beirut in a few days :) We had a lovely evening, with beautiful friends and of course gorgeous food!! I spent the day in the kitchen, concocting a menu for 50 people (and yes, I cooked absolutely everything :) I was quite happy to see that my quantities were on the spot, we had some leftovers of course, but not that many.. So when I was looking through the fridge & freezer yesterday, the main items that remained were cheese and lots of bread.. So Phiras and I decided to make something like a pizza, which was just incredibly delicious! And it felt so rewarding to use leftovers to create such a yummy dish :)

This isn't an exact recipe. Use as much of the following ingredients as you wish, and any other toppings you usually enjoy on your pizza!

Prep & Cook Time: 40 minutes

Serves 4 - 6

Lay the sliced bread on the bottom of the cake tin, make sure to not leave spaces so that the toppings don't fall to the bottom. Now spread the tomato sauce on the breads, add some cheese, the peppers, olives, some more cheese, salami and any other topping you wish. Bake in the oven for about 20 minutes, until the cheese turns a very slight, golden brown and serve with a green salad. Enjoy!

4 eggs
4 slices of bacon (you can always do Eggs Florentine & use spinach instead)
4 toasted English muffins, bagels, country bread or anything you like!
4 TBL vinegar
4 egg yolks
100 g of butter
2 TBL lemon juice
salt & cracked pepper