Tag Archives | Ottolenghi

Tasting Jerusalem

Ruth’s Stuffed Romano Peppers Recipe

Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert! Ruth’s stuffed Romano peppers recipe in Ottolenghi’s Jerusalem cookbook is the ideal combination of a mild pepper filled with a warmly spiced meat stuffing. You’ll love this dish and the introduction to the fragrant Baharat spice mix.

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harissa on burlap in brown bowl w rose petals

Rose Harissa – Floral Notes Enliven this Smoky Spicy Condiment

Rose Harissa – a spicy, smoky North African condiment takes on another layer of flavor with the addition of rose petals and rose water. Having a hard time finding it in the store? Make your own. This simplified recipe comes together quickly and will be your new favorite hot sauce.

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Ottolenghi Preserved Lemons top down view of split lemons filled with salt on bamboo cutting board

Ottolenghi Preserved Lemons: A Tangy, Zippy Must-Have Kitchen Staple

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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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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Mint

Merry Mint: Tasting Jerusalem March 2015

Tasting Jerusalem is springing into March with mint. Fresh and dried mint – so prevalent in Middle Eastern cuisine – will enliven your savory & sweet dishes

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cumin

Comforting Cumin: Tasting Jerusalem January 2015

Cumin – The Tasting Jerusalem Jan 2015 ingredient — an ancient and aromatic spice used in many cultures and cuisines plus a recipe for stuffed eggplant.

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dukkah

Indelible Dukkah: Tasting Jerusalem December 2014

Dukkah! The Tasting Jerusalem Dec 2014 ingredient — an unforgettable spice blend of toasted nuts and seeds, blended to your personal taste preferences.

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saffron

All About Saffron and a Recipe for Ottolenghi’s Chicken with Jerusalem Artichoke and Lemon

Tasting Jerusalem November 2014 is all about the ancient, exotic, and valuable spice Saffron. Luckily just a pinch delivers all the flavor your dish needs.

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