Homemade crackers are so much better than any store bought ones. Not only that when you’re baking them at home you can control the quality of ingredients used, you can also prepare them exactly to your liking. Continue reading
With fresh citrus fruits arriving at the stores, I’ve decided it’s time for some orange flavored chicken wings. Continue reading
Anyone who tried fresh figs in any Mediterranean country is likely to be a bit disappointed with American figs. I’m not sure why exactly, but they never taste the same. Since I’m a big fig fan, this is not to say I’ve stopped trying. Whenever I see reasonable looking figs, which is not very often, I buy them and hope this time it’s going to be different. Continue reading
This post is not about a recipe per se, but more about how to create different looking dishes by using the very same ingredients. Continue reading
Fennel is a wonderful vegetable, with a distinctive anise flavor, which is one of my favorites. Its fresh flavor pairs wonderfully with the relatively heavy lamb cut. To enhance this anise flavor, I’ve added fennel seeds and a bit of Ouzo, the Greek anise flavored liquor. Continue reading
Panna cotta (“cooked cream” in Italian) is a popular Italian dessert. The basic form contains very few ingredients: heavy cream, sugar and gelatin. It doesn’t require baking and is easy to make and serve, as it can keep in the fridge until ready to serve. No wonder it became such a popular dessert all over the world. Continue reading
The Jewish New Year is about to start on Wednesday, and this brings back memories of traditional foods even to an agnostic such as myself.
One of these culinary traditions is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Many other sweet dishes are added as well, in order to emphasize this hope for a sweet New Year.
Candied quince is one of these dishes in the Sephardic table, and is well worth preparing, regardless of any religious practices.
Compound butter, a combination of butter and seasonings, is a great way to add flavor quickly to many dishes. Continue reading
I have created this dish for my book, which is all about quick and easy meals. The dish here has an added bonus – you can prepare it in advance and bake just before serving.
In the topping, I’ve mixed the classic honey-mustard combination with dill – a traditional Scandinavian addition to salmon (as demonstrated in the famous “Gravelax”- cured salmon with dill.) The addition of butter helps keep the fish moist, the breadcrumbs add a nice crunch and the wine adds the acidity needed to balance it all.
I’m sure this dish will become a classic in your kitchen just as it is in mine. Continue reading