Cardamom, a fragrant and versatile spice, is our featured ingredient for Tasting Jerusalem March 2014. This month’s recipes range from salads to desserts, highlighting the chameleon-like nature of this fascinating spice originating in India, but used throughout the world.
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A summary of my mad dash through the sprawling Winter Fancy Food Show at the Moscone Center including trends and tempting tastes
Tasting Jerusalem is kicking off 2014 with a top shelf spice blend – ras el hanout – a versatile flavor for your kitchen, with origins in Moroccan cuisine.
My post for Eating Rules’ October Unprocessed challenge — use inspiring ingredients, like pomegranate molasses, to expand your unprocessed food repertoire.
Tasting Jerusalem’s October ingredient is tamarind. A complex flavor profile that is both sweet and sour with plum, molasses, and lemon undertones. Wow!
Spring weather means the farmer’s market bounty is back! Drawing inspiration from my overflowing vegetable basket, I prepared this Farmers Market Pasta with organic asparagus, cherry tomatoes, and fresh English peas.
Tasting Jerusalem is cooking with couscous in April. Tiny grains of couscous are most commonly made with durum wheat semolina. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
Tasting Jerusalem is cooking with barberries or zereshk in March. Barberries are tart and tangy, resembling miniature cranberries in form and texture. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
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