I was introduced to blood oranges fairly early on in my life, and I remember instantly falling in love with them. I don’t know why. Maybe because they were exotic, they were pretty, and they wer...Read More
Fresh fish beats frozen, there’s no question about it. But when you find a nice, fresh piece of fish and you’re tempted to buy more than what you’re planning to eat for the next meal...Read More
In my meat chart, I indicate that a #2 is meant for braising and other long, slow cooking methods. While this hunk of meat still walked the earth as part of a cow, this particular muscle group was res...Read More
This post contains an unsolicited plug. I just bought this piece of meat at my local makolet, Super Turgeman. It is a #2/Tzlaot, or Chuck Blade Roast. Actually, in this case, it’s pretty much a...Read More
Also known as, “what the heck is wrong with that celery???!?” A walk through Machane Yehuda will reveal these enormously long celery-like vegetables on display at vendors throughout the ma...Read More
In my previous post, I just went on and on about finding a bag of dried kaffir lime leaves in an Asian food store outside of Machane Yehuda. But what do you do with them? Kaffir Lime Grown in Southeas...Read More
Machane Yehuda is the pulse of culinary Jerusalem. I’m sure you’ve read that before if you’ve been reading my blog posts. Surrounding the two streets of the market itself are a numbe...Read More