Roasted Asparagus Salad with Preserved Lemon is sure to appear many times in your spring and summer menus – as a light lunch, part of a buffet, or an inspired side to a sumptuous supper. Add fresh cherry tomatoes, crunchy nuts, and creamy cheese to make this salad taste even better than it looks.
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Watch a one-minute video to learn how to make and use pomegranate molasses including 4 easy recipes you can add to your cooking repertoire right now.
Arugula and fig salad paired with pomegranate molasses dressing will liven up your dinner menu any day of the week, all year round.
Chocolate babka or krantz cake, is a brioche-like chocolate-studded bread that is making a mainstream comeback – in kitchens and bakeries everywhere!
What happens when Betty Crocker meets the flavors of Middle Eastern cuisine? Rose, Cardamom and Pistachio Snowballs, that’s what! A simple yet exotic holiday cookie you can enjoy all year long.
Tasting Jerusalem May 2015 topic is the ancient versatile ingredient yogurt including a special guest Cheryl Sternman Rule, author of “Yogurt Culture”.
Tasting Jerusalem is springing into March with mint. Fresh and dried mint – so prevalent in Middle Eastern cuisine – will enliven your savory & sweet dishes
Turmeric: A healing root that adds color and flavor to so many cuisines is our Tasting Jerusalem Feb 2015 ingredient. Find it fresh and you’ll fall in love.