Tasting Jerusalem November 2014 is all about the ancient, exotic, and valuable spice Saffron. Luckily just a pinch delivers all the flavor your dish needs.
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Surprise your holiday guests with this make-ahead savory cocktail cookie loaded with sherry-soaked dried figs, orange zest, rosemary, and toasted pecans.
Enjoy the flavors of fall with roasted delicata squash topped with fresh pomegranate arils – quick to prepare, beautiful to look at, yummy to eat.
My guest post for the October Unprocessed 2014 Challenge! I show you how to make your own date syrup sweetener including ways to cook and bake with it.
Want to eat pumpkin pie for breakfast without guilt? Make Pumpkin Pie Granola sweetened with all natural date syrup. Your yogurt will thank me.
Whether you call it date syrup, molasses, honey, silan or dibbis, our August 2014 Tasting Jerusalem ingredient will be a welcome addition to your pantry.
This simple tomato, corn, and arugula salad has all the best tastes of summer and all four ingredients are currently starring at your local farmer’s market.
July’s Tasting Jerusalem ingredient is za’atar – an incredibly versatile Middle Eastern spice blend that you will find yourself reaching for again and again. Comprised of the base ingredients sumac and sesame seeds plus varying amounts of thyme, oregano, or the herb native to the Middle East called hyssop, za’atar is a great match for vegetables, chicken, fish, and so much more.
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