Stenciled PorchStenciled FloorPainted StenciledStenciling TileStencilsWall StencilTile GirlOutdoor Ideas ProjectsBest Diy ProjectsForwardMcKenzie of Girl Loves Glam took on an enclosed porch makeover and used our Houndstooth Stencil to transform the tiled floor!Fabrics are inviting, inspiring and very exciting. Nothing defines the mood and feel of a room more than the fabrics that are used throughout. Traditional rooms and designs can be transformed in to sleek, chic designs with a simple change of fabric. Through the careful choice of fabrics, any design can express a style and create a home. Prestigious Textiles thrives in a world of contrasts. They have created an astonishing array of original prints, versatile plains, sumptuous velvets, embellished silks and classic jacquards which is continually being re-shaped to make new design statements and showcase fresh ideas. Prestigious Textiles - making a statement in style Read more about our collectionsI’ve come down with a strange disease for which their may be no cure.

Call it a case of the creeping Ottolenghis. Ever since I started cooking from British chef and cookbook writer Yotam Ottolenghi’s phenomenal “Plenty” a couple of years ago, I’ve found my tastes shifting gradually eastward. I'm reaching for feta and mint instead of mozzarella and basil. Rice and whole grains are taking the place of dried pasta. And I’m buying tahineh and yogurt in what seems like industrial quantities. Still, even as my dinners are becoming progressively lighter, brighter and more herbaceous, I find myself wanting to push even further into the cooking of the Eastern Mediterranean and Middle East.Fortunately, it seems the Ottolenghi effect has not escaped the notice of the publishing industry — either here or in Britain. Four cookbooks have crossed my desk recently that go beyond the yogurt curtain. Any of them would make a terrific gift for anyone on your list who has been similarly infected.When I interviewed Ottolenghi for a Live Talks L.A. program this fall, he singled out “Persiana” by Sabrina Ghayour as one book he was especially excited about.

Selected as the best cookbook of 2014 by Observer Food Monthly, it has just been published in the U.S. by Interlink Books. It’s easy to see why Ottolenghi is so excited about it. Ghayour’s food is both sophisticated and approachable — a tough line to tread, particularly with cuisines and ingredients that might be unfamiliar. made to measure curtains surbitonBut consider a dish like her tagine of lamb, butternut squash, prune and tamarind — it's just 11 ingredients including spices, but the flavors jump off the page. led vision curtain p18Even simpler — and maybe even more compelling — shrimp sauteed after a quick marination in sumac, cilantro, lemon and garlic. chelsea rod pocket/back tab window curtain panel

Jila Dana-Haeri’s “From a Persian Kitchen” offers a more traditional look at Iranian cooking, but is just as appealing. The rice chapter alone is reason enough to love this book, covering not only the standard chelo and polo styles (with tahdig!), but also alternatives, including intriguing sounding dami — sticky rice cooked with vegetables. queen street hamilton grommet-top curtain panelThere’s also a full complement of Persian-style pickles (torshi), stews (koresh) and salads.blackout curtains wirralYet another book originating in Britain, Tony Kitous and Dan Lepard’s “Comptoir Libanais,” takes a look at the home-style cooking of Lebanon, albeit home cooking from a restaurant point of view (Kitous owns a small chain of Comptoir Libanaises in London). curtains baku aj

Far from the baba ghanoush and kefta familiar from so many “Middle Eastern” restaurants in Southern California, this book offers recipes such as goat cheese rounds deep-fried in a coating of sesame and nigella seeds, flatbreads riddled with a thick coating of za’atar and an utterly delicious sounding combination of fried eggplant with yogurt, crispy onions and toasted pita sprinkled with pomegranate seeds.net curtain shop in willenhallAglaia Kremezi has long been one of our best writers on Greek cooking. With “Mediterranean Vegetarian Feasts,” she simultaneously goes wider and deeper, extending her geography to the entire Eastern Mediterranean, but focusing it only on vegetable cookery. Fortunately, the food looks just as amazing as always: spiced chickpeas served with yogurt, crisp pita, pine nuts and mint; a thick soup of red lentils finished with a spicy oil; and who could refuse a twist on Greek roasted potatoes, flavored with garlic, orange and mustard?

SHRIMP WITH SUMAC, CILANTRO, LEMON AND GARLICFrom “Persiana” by Sabrina Ghayour. She notes: “Sumac has very citric properties. Traditionally, we use it to season grilled lamb kebabs, although it is now sprinkled onto everything and used in many different ways. It works especially well with seafood and white meats, as the citrusy flavor really complements them. Love using it with shrimp; it adds flecks of color to them and gives a lovely flavor to the finished dish. I like to buy the biggest shrimp I can find (and keep just the heads and tails on), but you can use whichever kind you like best.” This recipe was not tested in the Times Test Kitchen.Zest of 2 lemons and juice of 1/2 lemon5 large garlic cloves, bashed, peeled and thinly sliced1 small bunch cilantro, stems and leaves finely choppedSea salt and freshly ground black pepper1 3/4 pounds peeled raw jumbo shrimp1. Select a wide, shallow vessel in which to make your marinade. Put in the olive oil, then add the lemon zest, sumac, garlic and cilantro.