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
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
Lamb is my absolute favorite meat. Its assertive, instantly recognizable flavor is one of my most favorite culinary joys. Since it’s only enjoyed on special occasions, that makes all the more ...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
Up a flight of thirty or so stairs on Emek Refaim is La Boca, a Latin-inpired restaurant in Jerusalem. With its comfortable, high-backed leather chairs and deep brown tables, the restaurant held the p...Read More
[poll id=”2″] It’s always fun to take the same ingredients and turn them into very diverse products. In my Sauteing & Frying II class, it was almost the same mise en place for ea...Read More
There is one cookbook on my shelf that I’ve had for years which is quickly becoming my go-to book for never fail recipes, which surprises me because I have many other cookbooks that are either m...Read More
Selena is an upscale restaurant on Emek Refaim. If this seems to be a trend in my restaurant posts, well it’s because this is a very popular restaurant street in Jerusalem. We were seated right ...Read More