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cardamom

Tasting Jerusalem March 2014 – Cardamom

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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Winter Fancy Food Show

Winter Fancy Food Show 2014 – Trends and Tempting Tastes

A summary of my mad dash through the sprawling Winter Fancy Food Show at the Moscone Center including trends and tempting tastes

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Ras El Hanout

Tasting Jerusalem January 2014: A Top Shelf Spice

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.

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October Unprocessed

October Unprocessed 2013: Discover New Cuisines and Ingredients

My post for Eating Rules’ October Unprocessed challenge — use inspiring ingredients, like pomegranate molasses, to expand your unprocessed food repertoire.

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Tamarind

Tasting Jerusalem: Tantalizing Tamarind

Tasting Jerusalem’s October ingredient is tamarind. A complex flavor profile that is both sweet and sour with plum, molasses, and lemon undertones. Wow!

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Farmer's Market Pasta

Farmers Market Pasta with Asparagus, Peas, and Cherry Tomatoes

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.

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Tasting Jerusalem

Tasting Jerusalem: Couscous, Creativity, and a Contest!

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.

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Tasting Jerusalem

Tasting Jerusalem: Goodbye Roses, Hello Barberries!

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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