These foods are kosher for Passover in keeping with Sephardi traditions, and include kitniyot (legumes, rice, etc.). For a list that does not include recipes with kitniyot, please go here.
Our kitchen floor is covered with bags of vegetables — I hadn’t been to the Carmel Market in weeks, due to our trip to the U.S., and the attempt to empty the fridge that preceded it, so when we went this Friday, I got a little overexcited. The advantage to …
Strangely enough, I guess you could consider cranberry an exotic fruit around here — the climate is way too warm to grow cranberry bushes. This means I made this granita out of cranberry juice, which is readily available.
UPDATE DECEMBER 2010: This has become one of our favorite homemade ice creams. As with everything that passes through our kitchen, the recipe has been modified over time. Here’s the new version. For about 1 liter ice cream: 1 cup water 3/4 cup cocoa powder 1/2 cup sugar 2 cups …
I was thinking of calling this a tropical fruit sorbet, but I guess there’s nothing too tropical about pomegranates and oranges, since they both grow locally in our lovely Mediterranean climate. Coconut, however, is another story. I’m finding coconut cream adds a nice texture to my non-dairy, vegan sorbets. In …
We’re now the proud owners of a brand new ice cream maker, and I decided to try out our new toy by making a flavor you won’t find in any ice cream shop I’ve ever seen — Thai tea ice cream. The results were fabulous.
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 …
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 …
Some people think unusually colored vegetables are, well, weird. My purple potatoes got mixed reactions at work tonight — ranging from excitement to politely (yet poorly) veiled disgust. I, for one, like colorful food, especially if all that color is natural. And this vegetable medley mixes all your basic Crayola …
The beet is a nature-made, all-in-one salad: Its big, red-veined leaves provide the leafy base, the roots make for nice, solid chunks and the stems are like a thin, red celery. Once you have your beet, everything else is just decoration.
Purple food week continues: This is the sister dish to yesterday’s post. Another simple, easy-to-make salad, this time with tomatoes and red-hot — or should I say purple-hot — pepper from the ornamental pepper plant outside our kitchen window.
