Pilafs are a lovely, easy way to make a quick meal — a wide range of ingredients meld together into a coherent whole. So I’ve been making a lot of them lately. The base here is black rice — not wild rice, which can cost as much as 60 shekels …
There’s something enticing about the refrigerator case in even the simplest neighborhood grocery stores around here — salad after colorful salad, lined up on the shelf in clear plastic containers like so many jars of candy, ready to be taken to picnics or home for an easy meal. It’s appealing …
New varieties of carrots started showing up here over the past several years, with the advent of farmers markets. Purple, red, yellow, white, you now can find them in upscale locations like the Tel Aviv Port. But actually, purple carrots aren’t new to Israel, and they’re certainly not the reserve …
This mild-flavored dish plays with colors — white asparagus, purple potatoes. OK, maybe for some of you white asparagus isn’t such an oddity, but around here it is. In fact, it’s just beginning to make its presence felt in the market, as I described in a newspaper article.
Most recipes for rhubarb involve turning it into mush, without taking advantage of the beautiful, red stalks’ appearance. Thai food often involves a mix of tart, lemony flavors. Hmm, I know! I’ll use the rhubarb in a stir-fry, with Thai seasonings! I was inspired to make a savory rhubarb recipe …
I’m always sad to see the various fruits fade out of season, to return only in a year. Fortunately, others are always arriving in their stead. At the neighborhood greengrocer today, as I was mourning the present passing of the citrus fruits, soon to be followed by strawberries, I was …
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 …
I fondly remember my time in Madrid, which was marked by many a visit to various tapas bars, frequently for the ubiquitous patatas bravas — gently crispy potatoes in a hot tomato sauce. In fact, I liked the dish so much that I still have a bottle of salsa brava …
Since we eat a lot of salads, and since I purchased many purple vegetables, I’ve been making many salads with purple vegetables. Most don’t really merit their own posts, since they’re not all that complicated, and what you see is what you get. However, they are awfully pretty, so I’m …
It’s yet another purple dish! As purple food week continues, today we had pasta for lunch, topped with a cream sauce of purple cauliflower and walnuts. Beyond being colorful on its own, the cauliflower lent the sauce a light purple tint.
