I was a chef for eight years working at all levels of the foodservice industry. After more than a decade on hiatus, I am slowly finding myself reabsorbed by the most exciting and challenging career.
Observant and traditional Jews were startled this week to discover they were sifted out of participating as audience members and judges for Channel 2 television’s “Master Chef” cook...Read More
There’s a street not far from Ben Yehudah Street in Jerusalem where several very trendy, upscale restaurants can be found. Among them sits Gabriel. We had heard several positive reviews from fri...Read More
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
Pretty soon readers in the States will be able to grab a kosher Gatorade after a long workout or ball game or while slaving away in a hot kitchen. That iconic quart of electrolyte-laden thirst-quenchi...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
I thought I’d repay your kindness and forbearance these last couple of weeks with a classic rendition of how to make an omelet. Now, I know you’ve seen it a hundred times on the internet...Read More