ingredient
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 …
Here in the Levant we like to stuff things. It’s a habit picked up by all the places that used to be part of the Ottoman empire and its neighbors. Because rice is never so good as when it’s cooked packed inside a vegetable, and picks up its flavors and …
As you may have noticed, I’ve been making a lot of ice cream and chilled drinks lately, and not too much of what I’d call “real food.” That’s because the last thing I want to do right now is stand over a hot stove (or worse, turn on the oven). …
The combination of sprouted lentils and herb-infused oil produces a dish with a rich, nutty taste. I was inspired by a very similar dish we had at a brunch in Zichron Yaakov.
We are blessed by a wealth of fresh, young cheeses as well as healthy herbs, so I threw all of the above together, along with my home-pickled capers, to make a quick salad. I happen to have Thai basil and pineapple sage growing quite robustly on my patio. These herbs …
It’s officially hot. Hot as in I don’t want to do anything that involves moving, all I want to do is sit in front of the fan. Fortunately, a light, refreshing summer drink can do much to make the heat more tolerable. Especially if that drink is prepped, sitting in …
I was looking for a fresh way to prepare a springtime bunch of asparagus I picked up at the market — something light that would let the flavor of the asparagus dominate. This simple salad incorporates fresh herbs, another great springtime ingredient. I used a few leaves of sage and …
I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it. We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And …
When I discovered the Thai House‘s recipe for pad thai, I felt like I was discovering the dish anew — with a sauce of only soy sauce and sugar, this recipe was amazingly simple, produced way better results than any other pad thai I had ever made in the past, …
I'm off to the United States for the rest of the month, so what better time to write about an herb that grows primarily in the Galilee?
