When we think about the term “salad”, we usually think about a dish that is prepared soon before serving and and is eaten as fresh as can be. However, it’s always good to remember that not all salads were created equal, and that many of them taste even better after marinating for a few hours, or even days. Continue reading
With a request to develop a “vegetarian, starchless bake”, the decision to use cauliflower as the main ingredient was quite obvious, as this vegetable’s texture when cooked is as close to that of potatoes. Continue reading
A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or any other type of pesto, in different, tasty ways. Try them and enjoy. Continue reading
Fresh asparagus is always a delight, and when I saw this beautiful bunch at the store, I immediately grabbed it. Continue reading
Israeli couscous is actually a type of toasted pasta, but the best way to cook it is to treat it like rice, with measured amount of water. This way of cooking will result al-dente and separated grains. Continue reading
When I’ve found some ripe tomatoes, eggplants and peppers at the farm stand, I’ve decided it’s time to prepare a nice batch of Caponata – a tasty sweet and sour Sicilian eggplant dish.
Caponata is wonderful as a side dish, especially with fish and seafood, but also with chicken and other meats. It is also wonderful as a topping for Crostini, and can also be served as a dip, with crackers or toasted points. Continue reading
This tasty and easy to make dish I have for you here, is perfect for a quick lunch or light dinner. Once you gather the ingredients it takes minutes to assemble and serve the dish. Continue reading
Summertime means lots of salads with fresh ripe tomatoes. However, sometimes it’s nice to use the tomatoes for other purposes, such as in the recipe here, for tomatoes stuffed with a tasty cheese mixture.
This doesn’t mean we’ll skip the tomato salad option altogether. Quite the contrary, the scooped inner part will be a base for a quick and tasty salad.
This simple yet complex side dish is typical to traditional Sephardic cooking: very few ingredients and seasonings, slowly cooked and caramelized in the oven, creating a fragrant and tasty dish.
Granted, this is not a dish you would quickly make, but if you’re home on a cold winter’s day, just place it in the oven and wait for the wonderful results.
One more post from the early days of the blog.
See you next week with a new post. 🙂
Preparing traditional couscous from scratch is a labor intensive task; it requires mixing semolina with oil and water, passing it through a sieve, steaming it in a special pot, mixing it again, and repeating the process once or twice more… No wonder that up until modern times, when the instant couscous was created, this great grain product was not as popular as it is today.
The homemade couscous purists may snub the instant couscous, claiming it is not as tasty as the original. They may be right to some extent, just like those who are in favor of fresh homemade pasta versus dried pasta are. However, just as most of us will not start making fresh pasta for lunch, the same goes with instant couscous. It is extremely easy and quick to prepare, and when made properly, it is tasty and highly versatile. So don’t be deterred by the term…
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Baked mushrooms casserole is a favorite of mine, and as Thanksgiving dinner is approaching rapidly, I’ve decided to experiment with my original recipe, to make it more suitable for the holiday.