On the advice of friends, we are now the proud owners of eight massive heads of garlic, stems still attached. Apparently this is garlic season, so now is the time to stock up for the year. There are several reasons to do so, our friends told us — the garlic …
There are lots of gorgeous recipes for potstickers online. The problem? Most are filled with pork, or shrimp, or a combination thereof. There’ll be none of that here. I was inspired to make these dumplings after viewing some beautiful potsticker photos, and was inspired to create some fillings based on …
In honor of St. Patrick’s day, apparently there’s been a debate raging about soda bread. The conclusion is that once you start adding things beyond flour, buttermilk and baking soda, it’s not traditionally Irish. Well, that’s fine with me. I added zaatar and sun-dried tomatoes to mine, and I make …
This beet salad was inspired by a very enjoyable dish we had at Mitbahon, a cute little restaurant behind the Carmel Market. I do believe our friends call it “the best-tasting beets ever.” Needless to say, I liked it enough to try to make something similar at home. The Mitbahon …
I learned how to make majadera from Naifeh, one of my roommates when I lived in Haifa. Majadera is a relatively simple dish — it has very few ingredients, which happen to combine to make a whole protein. Majadera is prepared in stages — first you fry the onions until …
A while ago, while we were eating out at a restaurant that shall remain unnamed, we ordered a soup that was listed on the menu as carrot soup with ginger, cilantro, coconut and peanuts. What we got was carrots pureed with instant soup powder, topped with a token peanut and …
When we were in Japan, one of the things we ate on a daily basis was mochi — the squishy, sticky, gooey sweetened rice snack, generally filled with azuki beans. That was one of the things that we missed, since you can’t get it anywhere in Israel, so lo and …
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 …
This burst of cold weather we’ve been having is making me want heavy, sweet foods for breakfast, which we eat at an hour that others would consider lunch. Hence, brunch. I recently bought a bottle of amaretto, and I’ve been looking for ways to use it — I bought it …
I started making these because they’re the ubiquitous dessert in restaurants around here, and we really enjoyed finishing our meals with a steaming burst of molten chocolate. Who wouldn’t? In any case, I’ve never seen any reason to leave all good things to restaurants; I’d much rather enjoy them here …
