ingredient
I have a new love. Fortunately, my husband approves, because it’s vegetarian and he can eat it, too. I’ve been eating my way through the Persian restaurants neighboring the Levinsky market. While the market was originally founded by Balkan immigrants, it now has a strong Persian presence. Among the many …
When we were served these sour pink balls as part of a tray of roasted vegetables, no one could guess what they were. That color — like no vegetable we’d ever seen. Was it a very small, pale beet? Dyed baby potatoes? We had to ask the waiter. Maybe the …
On one of my trips through the Levinsky Street market, I happened to have a rather fabulous cooked wheat-bulgur dish at Niso, a Turkish restaurant. I’d never had anything like it, but I could tell that it contained fried peppers and onions, tomato or tomato paste, and some spices. Several …
Here I am, making zhug, even though I’ve never really been a big fan. Not liking something has never kept me from trying to make it myself. Plus, I find something intrinsically interesting about making condiments. Things like mustard and mayonnaise, they’re usually considered ingredients in their own right, something …
Nothing like a cold, rainy day to make me want to turn on the oven and whip up a massive tray of stuffed vegetables of all shapes and sizes. It takes about an hour to bake, and you’ll find me here, huddled next to the oven door the entire time. …
This is kind of like an Israeli salad bathed in buttermilk. I was inspired by all the creamy salads we had in Hungary, except there they use sour cream, and I prefer buttermilk. And fresh vegetables. The effect is creamy but light.
This is a very simple roasted pepper recipe I learned while I was living in Madrid, from my landlady/host Sra. Pilar in her high-ceilinged apartment in the upscale neighborhood of Salamanca. That was quite possibly the most I’ve ever paid to rent a room, but I guess it was worth …
I was inspired to buy sweet dried peppers after reading up about chili. Mind you, these particular recipes happened to be packed with meat, so I wasn’t going to make them anytime soon, but the peppers in and of themselves seemed like a good idea. So they sat on our …
I wasn’t going to post another soup, since they all kind of look the same, but this one came out really well. The cinnamon adds a nice touch, and all that spinach adds good flavor. In any case, I think it’s great to show what you can do without soup …
I’m back from my visit to the United States, back to the land of good, cheap vegetables. The first thing I did on the morning after we landed was to visit our neighborhood vegetable shop, the Ibn Gvirol Shook, where they had indeed noticed our absence (it’s nice to be …
