It doesn’t get much easier than this. You roast an eggplant, mix it with mayo, and season with chopped herbs. Then you eat it. This is pretty much a Middle Eastern babaganush with a Western twist. The mayonnaise makes it creamier than usual, and the thyme adds an unusual flavor …
I came to the market a little too late on a recent Friday. It was all of 4 P.M., but half the stands were closed. Discarded vegetables lined the path, as greengrocers dumped unwanted produce before the weekend. Piles of lettuce leaves that came to my waist. Boxes of mushy …
There’s nothing more debilitating to a food blogger than having no appetite. And frankly, in this oppressive summer heat, not only have I not wanted to cook, I haven’t even wanted to eat. I have a theory that when your body needs less energy to warm itself, you don’t need …
It’d been a while since we dared to enter the Carmel Market on a late Friday afternoon. At that hour the shook is packed, so crowded you can barely move. The first sign it was late in the day (as if we needed one) was when I went to my …
They say that people either love licorice or hate it, and the licorice battleground happens to fall right through the middle of our household. Since fennel has what I would describe as a licorice flavor, I’ve never been a big fan. But this recipe, which I’m blatantly, um, borrowing from …
The winter rains bring with them an explosion of green growth, much of which filters its way into our markets -- well, some of them, at least. For whatever reason -- wealth? -- many of the wild greens do not play a role in most people's diets. And it's a …
This cabbage salad is simple, quick and generally popular — as are most sweet, salty things. As the cabbage absorbs the soy sauce and vinegar, it wilts and softens. As a bonus, this is one salad that can be left in the fridge for a few days, to no ill …
I had the honor of being invited to the semi-annual picnic of the rather small Japanese-Israeli community this week. Aside from the dozens of interesting people and oodles of adorable children were plate after plate of fabulous food — several kinds of tamago, various onigiris and sushi rolls, iced roasted …
My friend Kazue is visiting from Japan, and her favorite food here just happens to be hummus. So I whipped up a batch or three. Hummus is quite possibly one of the simplest things to make, full of rich, creamy flavor — so long as you use fresh chickpeas. That …
This is somewhat of a classic dish in these parts, and super-simple: Fresh tomatoes meet an interestingly shaped baladi eggplant, and all of the above are in season right now. You’ll find a version of this eggplant salad just about everywhere here, sometimes served cold, sometimes spicy, and frequently made …
