Many, many years ago, after buying Himalayan salt or Atlantic sea salt or something of the type, I wondered aloud whether you could buy salt harvested from our very own Dead Sea. Why import when you have a product that is local and plentiful, and hopefully high quality, too? My …
This is a recipe that’s due to make your greengrocer run out of tarragon. I had the pleasure of hosting some of our other local food bloggers for Katherine’s farewell evening, and this was a surprise hit. It’s only cabbage slaw, but everyone loved it, and at least one person …
As you probably know by now, Google Reader is shutting shop tomorrow — July 1. If you use it in order to read blogs — and my stats tell me that several hundred of you do — you’ll need to export your feeds in order to continue reading them somewhere …
After a few wrong turns that led us up and down the bleached stone staircases of Jerusalem’s Old City, we’d found ourselves standing outside what looked like a small convenience store. There were no other storefronts in the immediate vicinity. The nutty smell of sesame was everywhere. But where was …
If you’re going to eat okra, you’ll be eating it stewed in a tomato sauce. For some reason that dictate is observed as if it were religiously mandated. Why is that? It tastes good, of course. But right now is okra season, these itty bitty green nibs are being sold …
Once so often you encounter a dish that’s really stellar and memorable. This eggplant was one such dish. The setting: A stormy winter night at a seaside restaurant. Low lighting. Dark decor with black leather chairs. An eye-level view of the raging Mediterranean sea, waves the height of a small …
Ah, babies are unpredictable. The first time I made these vegetable patties, my son scarfed them down. Crispy and soft inside, I handed them to him hot off the stove and he couldn’t get enough. I was thrilled. It’s not like he doesn’t eat vegetables, but he’s given to bouts …
To market, to market. It’s been a busy few months, and not because we’ve been up to anything in particular — mostly just due to life. Raising a toddler, working, toddler, work, and then the day is over. It’s not that I haven’t been cooking — cooking has become even …
Kubbeh got a brief blast of attention when a pop-up kubbeh restaurant briefly appeared in New York City last month. Reading about it from afar, I was pleased that kubbeh was getting some much-deserved focus — kubbeh is quite popular in Israel, but nearly entirely unknown in the United States. …
Leek dumplings are a traditional Passover food for many people of Turkish and Balkan descent, my family included, though I couldn’t tell you what makes this specifically Passover food. To be honest, it’s not really a dish that my family makes anymore — at this point, the koftes de prasa …
