Leek

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

Kitchen Scale

Over the years I’ve had several different kitchen scales. The first one I remember was a cheap spring-driven one that almost never got used. It sat on the shelf with the glasses, and sometimes w... Read More

Honing, Stones and Grinding

There are three stages to knife sharpening: honing, or steeling, stone sharpening, and professional grinding. Honing, or steeling, is the act of realigning the edge of your blade. Your knife blade com... Read More

On Substitutions in Recipes

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

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