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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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.
I interrupt my regularly scheduled food stories, for a poem! In honor of the Nutella Breakfast Truck Tour reaching the Bay Area, I bring you a poem about Nutella, written by my very own Nutella-loving daughter.
An unexpected fall fruit, pineapple guava marries beautifully with your last stash of strawberries for an unusual tropical strawberry jam
Eat with your eyes open – join the October #unprocessed challenge — learn how to see and choose healthy unprocessed food over processed artificial options.
Are you frantic, frazzled, and fearful of the new frenetic back-to-school schedule? Are you as shocked as I am at the fast-pace at which fall is running towards us while summer seems to just be drifting away? In the midst of all the chaos, fast and flavorful dinners that multi-task as breakfast or lunch are […]
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