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.
Archive | Tasting Jerusalem RSS feed for this section
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.
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.
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 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.
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!
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!