Blood Oranges

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

Freezing Salmon

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

Preparing and Cooking A #2 Chuck Roast

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

Where There’s Beef

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

Cardoon

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

Kaffir Lime Leaves

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

East and West Machane Yehuda Market

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