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
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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!
A wrap up of June Tasting Jerusalem topic: preserved lemons and an intro to the July summer salad topic including the recipe for Na’ama’s Fattoush – a traditional Israeli chopped salad with a homey twist — from the cookbook.
In a rush to get dinner started, I roasted a cauliflower whole and discovered a wonderful new technique for preparing this crunchy cruciferous vegetable.
See who won the April Tasting Jerusalem Couscous contest, bring out your flours and start baking in May; plan ahead for June – start preserving lemons now!
Tasting Jerusalem is cooking with couscous in April. Tiny grains of couscous are most commonly made with durum wheat semolina. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
After cooking this gorgeous recipe, I now understand why it was chosen for the cover of “Jerusalem: A Cookbook”. Dish described by my son as “transcendent”
Tasting Jerusalem is cooking with barberries or zereshk in March. Barberries are tart and tangy, resembling miniature cranberries in form and texture. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
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!