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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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Tamarind

Tasting Jerusalem: Tantalizing Tamarind

Tasting Jerusalem’s October ingredient is tamarind. A complex flavor profile that is both sweet and sour with plum, molasses, and lemon undertones. Wow!

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pomegranate molasses

Tasting Jerusalem: Tart, Tangy, Tantalizing Pomegranate Molasses

Celebrate the changing of the seasons with Tasting Jerusalem ‘s perfect fall ingredient: Pomegranate Molasses and a recap of our baharat exploits in August.

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Tasting Jerusalem

Tasting Jerusalem: Ruth’s Stuffed Romano Peppers

Thanks to Ottolenghi’s mom, Ruth, I am a stuffed pepper convert, especially yummy w Tasting Jerusalem’s August ingredient, Baharat, a fragrant spice mix

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Tasting Jerusalem

Tasting Jerusalem: Couscous, Creativity, and a Contest!

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.

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Jerusalem: A Cookbook

Wordless Wednesday: Braised Eggs w Lamb from “Jerusalem: A Cookbook”

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”

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Tasting Jerusalem round-up

Celebrating Community: A Round-up from Tasting Jerusalem

A tasty round-up of tempting Tasting Jerusalem posts, with visual highlights of the sights and virtual smells wafting from kitchens all over the continent!

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Tasting Jerusalem

Tasting Jerusalem. No Passport Required

Welcome to the first month of the virtual cooking community Tasting Jerusalem where we will explore Mid East cuisine thru the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi (Ten Speed Press)

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