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October 2012

eggplant

Flame-roasted eggplant with chipotle-lime tahini

One of the things Israel lacks is Mexican and Tex-Mex food. We have plenty of ethnic food here, as I’ve noted before, but it tends to be from different ethnicities, those with more of a presence here. And we don’t have many Mexicans. That said, some of the key ingredients …

lentils-pomegranate

Black lentil salad with pomegranate and baby greens

Little pomegranate jewels poke out from a jumble of shiny black lentils, resting on a tousled bed of greens — a lovely light meal that couldn’t be easier to prepare. And seasonal, too. It’s been a long few months — too long, perhaps, as this is the longest I’ve ever …