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
In the compound of the old train station in Jerusalem is a uniquely shaped restaurant. HaChatzer is a chef-owned restaurant far from the crowds on Emek Refaim and the center of town that offers a c...Read More
Yom HaAtzmaut is the National Day of Grilling Meat in Israel. It’s a holiday celebrated in backyards with the family barbecue, or with portable grills in green spaces throughout Israel, a day de...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
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
There are times when a surfeit of ingredients in a dish weave an intricate pattern of textures and flavors on your palette in a magical gustatory experience. Each bite proffers its own unique se...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 honor of the return of iceberg lettuce, I came up with a salad dressing that would add a bite to counterbalance the cool crispness of the lettuce. Then I added horseradish....Read More