So I’m on a curing and preserving kick. Mostly so I can make a frankfurter that is palatable, but I’m not quite there yet. So far you’ve read my review of Charcuterie, but I haven... Read More

Lamb Stew

What I don’t understand is how on the one hand I can’t drive five minutes from my house on any given day without passing a flock of sheep, yet the price of lamb in this country is so high.... Read More

Latkes for Chanukah

Shredded latkes are not hard, do not take a long time, and are practically a requirement for Chanukah. Follow these few tips for perfect latkes.... Read More

Eggplant Parmesan

Making Eggplant Parmesan is a hassle. It’s a multi-stage process that is labor intensive and time-consuming. There are no shortcuts. It’s not a throw-together dish. It is not something you... Read More

Spice Rubs

Grilling and summer are inseparable. It’s a quintessential summer activity, it takes the heat of cooking out of the house, and in Israel, the chances of it raining on you are practically nil. An... Read More

Sauces and Salsas for Steaks

A great steak can hold its own, but even for dyed-in-the-wool steak lovers, the taste can get just a little monotonous after the fifth or sixth piece. Ketchup, of course, is simply out of the question... Read More

Spring Salad Dressings

Now that the markets are filling up with delicious summer produce, it’s a simple matter to grab a few fresh vegetables, maybe a fruit for contrast, a protein, and throw together a salad. But, wi... Read More