For those familiar with the blog, the format of the recipes is straight-forward. There are the introductory remarks, followed by the “What to Grab” and “How You Do It” sections. These sections are at once straight-forward, but also infinitely complex. A recipe for apple pie, for instance, will have only so many ingredients, and those…
As I noted last post, I have been on a Jerusalem kick. The flavors and ingredients of the Near East are exotic, yet delightful, offering a welcome change from some of the normal mid-week meals. One such ingredient is tahini, a ground sesame paste, that is central to hummus, halvah, and other staples of middle…
I have been really enjoying Yotam Ottolenghi’s Jerusalem of late. The book features recipes from the Israeli and Arab cultures of the region, with many vegetarian recipes highlighted. Chickpeas, eggplants, and tahini are, predictably, staples of many of the items found in the book. Many of the recipes are straight-forward and come together relatively quickly. …
I wouldn’t consider myself a stuffing man. It’s not something I usually think to have or make with a meal. And I am definitely not bold enough to try putting the stuffing in any raw bird. That’s just not something I am willing to try. But this past Thanksgiving (yes, this recipe is looong overdue)…
Candy canes are only so useful after the holidays have come and gone. What does one do with hundreds of mini candy canes, individually wrapped, sitting above one’s refrigerator? Fortunately, the New Yorker has a number of suggestions. You could, for example, crush them up and use them to salt, er rather, mint your your…