Rosewater adds a fresh, fragrant hint to this salad, and it turns out to be a lovely complement for roasted squash, too. Who would have known? The Moroccans, apparently. Chef Kamal Albaz at Al Maghreb makes a lovely salad of thin slivers of cucumber seasoned with rosewater. The menu simply …
This salad almost killed me. It’s a lovely mix of two spring vegetables — fennel and carrot. It gets its zest from fresh lemon juice, and a bite from hot pepper. It’s somewhere between a salad and a pickle — it sits long enough to absorb the flavors, but unlike …
This recipe is about an attempt to eat local, and it’s also a bit about appearances. See, here in Israel we have lots of dried fruit. Some of it is imported, and some isn’t. Some is imported from near, and some travels a long way. Cranberries from the United States, …
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 …
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 …
It doesn’t get much easier than this. You roast an eggplant, mix it with mayo, and season with chopped herbs. Then you eat it. This is pretty much a Middle Eastern babaganush with a Western twist. The mayonnaise makes it creamier than usual, and the thyme adds an unusual flavor …
I came to the market a little too late on a recent Friday. It was all of 4 P.M., but half the stands were closed. Discarded vegetables lined the path, as greengrocers dumped unwanted produce before the weekend. Piles of lettuce leaves that came to my waist. Boxes of mushy …
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 …
It’d been a while since we dared to enter the Carmel Market on a late Friday afternoon. At that hour the shook is packed, so crowded you can barely move. The first sign it was late in the day (as if we needed one) was when I went to my …
This cabbage salad is simple, quick and generally popular — as are most sweet, salty things. As the cabbage absorbs the soy sauce and vinegar, it wilts and softens. As a bonus, this is one salad that can be left in the fridge for a few days, to no ill …
