Tag: course
Pesach Menu: Eggs, Part I
I just have to say it: The Incredible, Edible Egg®... Read MoreWatermelon Rind Pickles
A pickle, to any Member of the Tribe, is a cucumber soaked in some sort of liquid. Cucumber variety, size, vinegar vs. brine, garlic, dill, spicy, and of course, length of time for said cucumber to be... Read MoreToday’s Lunch: Zucchini Mushroom Bread Pudding
Bread puddings are underrated. They’re easy to make, filling, not particularly expensive, can be made for any course of the meal, and are very forgiving. Leftover bread, an egg and vegetables. W... Read MoreToday’s Lunch: Fennel and Blood Orange Salad
It’s Adar, the month of reversals. So for lunch I made a fennel salad with Blood Oranges (red) and cherry tomatoes (yellow), just to mix things up a bit. My last trip to Machane Yehuda yielded n... Read MoreEarly Cooking Influences
People ask me about my background in foodservice, where I first learned how to cook. I wasn’t much different than many other cooks all over the world. I learned from the people in my life whose ... Read MoreToday’s Lunch: Parsley Fennel Salad Niçoise with Lemon Caper Mayonnaise
This was a simple put-together salad. So what makes it a “Salad Niçoise?” I tend to name things if I put several signature items into the dish. I’m not a purist when it comes to Sal... Read More- 2 of 2
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