The harbinger of winter vegetable season has arrived again. Butternut squash is available at seasonal prices again. I like butternut squash more than the other squash varieties mainly because theyR...Read More
I’m a tomato soup junkie. It’s been a comfort food of mine since I was young. The finest tomato soup I ever had was at Le Marais in New York. It was a Tomato Fennel Soup. I tried for years...Read More
I’ve spoken about this in my Herbs & Spices class: cilantro is a love/hate flavor profile. Unless you’re a reformed hater. Like I am. And you can be, too. I don’t make it a habit...Read More
In honor of the return of iceberg lettuce, I came up with a salad dressing that would add a bite to counterbalance the cool crispness of the lettuce. Then I added horseradish....Read More
I poached the sole (frozen, ugh) in water with allspice, mustard seed, peppercorns, salt, lemon juice, carrots and onions. The kohlrabi was cut small, with minced onions, boiled until soft and pureed ...Read More
Winter leeks in Israel are in season in Israel in January, but generally available all year long. They are available as organic produce as well. My wife found one of these monsters yesterday in Machan...Read More
I have discussed ingredient substitutions in classes, and I will probably go on mentioning them here in my blog. They’re not cheating, they don’t fundamentally detract from the recipe and ...Read More
The red calyx (plural calyces) of the hibiscus, also known as roselle, is one of those weird things that you pass in the market without even stopping to figure out what the heck it is, let alone what ...Read More