Salsa

It’s always fun to take the same ingredients and turn them into very diverse products. In my Sauteing & Frying II class, it was almost the same mise en place for each of the dishes. This we... Read More

Herbed Salad Croûtons

Years ago, nothing would go to waste in the kitchen. Food was either too expensive or too scarce. The food industry changed all that. Now not only can you get everything imaginable in a box or bag, bu... Read More

Sourdough Bread

There is one cookbook on my shelf that I’ve had for years which is quickly becoming my go-to book for never fail recipes, which surprises me because I have many other cookbooks that are either m... Read More

Dried Hibiscus Calyces

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

Sourdough Starter

A sourdough starter is one of those things that always seems like a good idea, and recipes that use them sound and look delicious. The problem is you never have one around when you need it, and when y... Read More

Foolproofing Bread Proofing

Baking bread during the winter months in a cool, drafty kitchen is a particular challenge. Yeast likes a fairly warm environment to do its thing, and trying to proof dough on countertops that register... Read More

Sushi Bar Rechavia

Along Emek Refaim are a motley collection of restaurants ranging from fast food to haute cuisine. Sushi Bar Rechavia trends towards the higher end of the spectrum. My wife and I enjoyed a quiet dinner... Read More

Two Interesting Flavor Combinations

Gelato is an Italian creamy iced confection. It’s more like ice cream with less milkfat and more sugar, not like the Marino’s Italian Ices cup, which is like scraped ice. In Israel, Aldo i... Read More