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green-bean-fennel-stew

Savory green bean-fennel stew

This green bean and fennel stew contains a burst of bright flavors, from sharp ginger to savory tarragon to the fennel itself. The combination of flavors is a bit unusual in a way that will make you wonder why you don’t eat this more often. This is a great way …

moroccan-style-tsimmes

Moroccan-inspired tzimmes (stewed carrot salad)

Tzimmes is one of those staple Ashkenazi holiday dishes — generally made with carrots stewed with honey and raisins. The dish is sweet as are many Rosh Hashanah dishes, and the carrots are diced into rings, making this one of many round foods customarily served for the holiday. But in …

cabbage slaw

The surprising tarragon cabbage slaw that everyone will love

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 …

vegetable-patties

Vegetable patties with spinach and herbs

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 …

sabzi

Ghormeh sabzi — Persian herb soup

One day when I was feeling particularly stir-crazy, I packed the baby into the carrier and took a bus down to the Levinsky Street market. There, we made our way through the narrow, crowded streets to Salimi, arguably the area’s best little restaurant for Persian food. Just the two of …

pasta-with-almonds1

Pasta salad with fresh green almonds and Mediterranean herbs

It’s been a pleasant, sunny and slightly chilly spring, but spring nonetheless. And as the seasons change, the market is offering the first springtime and summer fruits — namely, stone fruits. That includes loquats, a few too-solid peaches and nectarines, and green almonds. Yes, green almonds — generally grown for …

lentil-soup

Orange lentil-tomato soup with complete protein

Lentil soup may have been one of the first things I learned to cook. No, this wasn’t even that long ago — I haven’t been cooking my entire life. It was back in college, when I didn’t really know what I was doing in the kitchen and I definitely needed …

beets2

Beet salad with labneh

This is what borscht might look like if it were a Mediterranean dish. Instead of swimming in a bowl of hot broth, these bright red beets are marinating in lemon juice and topped with fresh parsley, with a bit of olive oil to add flavor. And the sour cream? Fresh …

freekeh1

Green wheat with apricots and pecans

Green wheat is one of the oldest methods of eating grains known to mankind. It’s been grown and prepared in this region for thousands of years. It was used in biblical offerings. Before there was rice, there was green wheat. In fact, unlike rice, green wheat is grown and processed …

stuffed-eggplant-cafe-liz

Eggplants stuffed with herbs and rice

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 …