Tabouleh is parsley salad worth its weight in gold. Each individual ingredient needs personal, painstaking preparation. Cutting the vegetables is an art form. This is another dish I learned during my time in Haifa, from my roommate Naifeh. We would have tabouleh days, and the girls would sit around together, …
I made this ice cream in honor of my cousin and her fiancee when they came to visit. I really had no excuse other than that. That, and everyone agrees it tastes fabulous. How fabulous? It’s quite possibly the best ice cream I’ve ever made.
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 …
This is a simple tomato-based pasta sauce with wine, spinach and pine nuts. We tend to have open bottles of wine around, since we never finish them. One word of caution regarding the tomatoes: Since the sauce is based on them, they need to be ripe and sweet; otherwise the …
When I discovered the Thai House‘s recipe for pad thai, I felt like I was discovering the dish anew — with a sauce of only soy sauce and sugar, this recipe was amazingly simple, produced way better results than any other pad thai I had ever made in the past, …
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 …
