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Roasted Asparagus Salad with Preserved Lemon

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.

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This simple summer chopped salad will brighten your table and your taste buds, using the best of summer farmers' market produce in an easy, fast, and healthy dish.

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.

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how to make and use pomegranate molasses

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.

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pomegranate mule cocktail

Minty Pomegranate Mule Cocktail – A Refreshing Twist on a Classic

While I love the classic lime, ginger beer, vodka Moscow Mule, this twist, a minty pomegranate mule cocktail, is bright and refreshing alternative.

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Chocolate Babka baked and ready to devour

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!

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Rose, Cardamom & Pistachio Snowballs

Rose, Cardamom, and Pistachio Snowballs: A Simple but Exotic Holiday Cookie

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.

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sumac, za'atar, nigella seeds  collage

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!

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We're celebrating the ubiquitous and versatile ingredient yogurt this month which is not only prevalent in all the Ottolenghi books but the star of Cheryl Sternman Rule's new book "Yogurt Culture". Join Tasting Jerusalem's special guest Cheryl all thru the month of May and if you answer a culture quiz, we'll enter you to win a copy of her fabulous new book!

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”.

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