Once you taste these Ottolenghi preserved lemons and realize how easy they are to make, you’ll wonder where this deeply flavorful condiment has been all your life!
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Roasted Delicata Squash with Pomegranate Molasses and Date Syrup
Enjoy the flavors of fall with roasted delicata squash glazed with pomegranate molasses and topped with fresh pomegranate arils – quick to prepare, beautiful to look at, yummy to eat.
Roasted Asparagus Salad with Preserved Lemon
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.
A Summer Chopped Salad: Farmers’ Market Style
This simple summer chopped salad brightens your table and taste buds, using the best of summer farmers’ market produce in an easy, fast, and healthy dish.
How to Make Pomegranate Molasses – Distilling the Essence of a Fabulous Fall Fruit
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.
Chocolate Babka: Tasting Jerusalem February 2016
Chocolate babka or krantz cake, is a brioche-like chocolate-studded bread that is making a mainstream comeback – in kitchens and bakeries everywhere!
October Unprocessed 2015: Ancient Ingredients For Modern Day Cooking
My sixth post for the October Unprocessed Challenge covers 3 ancient ingredients – za’atar, sumac, and nigella seeds – to spice up your modern day cooking!
Multicultural Yogurt: Tasting Jerusalem May 2015
Tasting Jerusalem May 2015 topic is the ancient versatile ingredient yogurt including a special guest Cheryl Sternman Rule, author of “Yogurt Culture”.
Welcome to OMG! Yummy
I’m Beth – a seasoned marketing professional, kitchen table storyteller, and enthusiastic food consumer. Hang out in my virtual kitchen and I promise to feed you recipes, stories, and lots of inspiration!
