Working with Frozen Fish

Working with frozen fish isn't as bad as you think it might be. With a little preparation, you can make frozen fish taste almost as good as fresh. Almost.... Read More

Flavor Profile: Greek Cuisine

Greek cuisine is one of the essential Mediterranean cuisines.... Read More

First Online Cooking Class: Menu for the Nine Days

Join me Sunday, July 15 at 9:30PM Israel time for my first online cooking class! I’ll be teaching the following recipes: Gazpacho This summer vegetable soup is cool, refreshing, delicious and si... 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

Machane Yehuda

See Machane Yehuda how I see it, one delicious store at a time.... Read More

Master Class: Tom Colicchio on Salt-Roasting

I use Diamond Crystal Kosher salt for this task (and, for that matter, practically everything else I do in the kitchen). Some cooks say they like sel gris, a coarse sea salt, for its flavor. Sel gris ... Read More

Pesach Menu: Romaine Lettuce

Use romaine lettuce for more than just bitter herbs at this year's seder.... Read More

Striped Red Mullet

The striped red mullet, called rougets in French or barbunia as it’s known locally, is a small red fish found throughout the Mediterranean. They’re actually not a species of mullet and on... Read More

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Culinart Kosher

Avraham served tongues in mustard sauce to angels. Gourmet is in our blood.

Tag: fish