ingredient
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 …
The fundamental premise of a recipe is that individual ingredients may be improved if you combine them in various ways. And thus the Israeli summer presents the recipe writer with a dilemma — the summer fruits and vegetables, at the peak of their season, are so full of flavor that …
Tucked away in the recesses of the Carmel Market is a guy who caters to the Thai workers, selling all sorts of weird vegetable delights — bumpy gourds, eggplants smaller than olives, yucca roots, foot-long green beans and massive okra, not to mention greens that even he can’t identify. But …
If you’re like me, and you don’t see 33-degree Celsius weather as a reason not to indulge in a hot bowl of soup, this recipe is for you. It’s simple, and it doesn’t have too many seasonings. It doesn’t need to — summer’s fresh bounty adds flavor enough. One thing …
