Tasting Jerusalem is going nuts for pistachios in November – lots of great background and recipe ideas for this ancient nut that is so prevalent in modern cooking.
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A pomegranate balsamic salad dressing recipe as well as a round-up of other great ways to use your new favorite ingredient – pomegranate molasses.
Tasting Jerusalem’s October ingredient is tamarind. A complex flavor profile that is both sweet and sour with plum, molasses, and lemon undertones. Wow!
Roasted Fruit – if it’s a good method for vegetables, why not fruit? Inspired by a roasted fig recipe from David Lebovitz, this is versatile, simple, yum!
Celebrate the changing of the seasons with Tasting Jerusalem ‘s perfect fall ingredient: Pomegranate Molasses and a recap of our baharat exploits in August.
Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert, especially yummy w Tasting Jerusalem’s August ingredient, Baharat, a fragrant spice mix
A recap of Tasting Jerusalem’s exciting July of salads and the NY Times! and an intro to our August ingredient: the aromatic and versatile spice Baharat
Sharing the fun time I had with the NY Times taking photos in my kitchen for their article on the cookbook “Jerusalem” by Ottolenghi and Tamimi, published by Ten Speed Press. Great opportunity for our virtual cooking community Tasting Jerusalem!
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