Unlike green/string beans, fava beans are more familiar to most in their dried form. They are also called broad beans for a reason, as they are substantially broader and bigger than green beans. Continue reading
After the quick and easy recipe post of last week, this week I have for you the very opposite…
The recipe here, from the fabulous traditional Sephardic cuisine, requires some preparation and practice. However, the result is so tasty and unique, that I’m sure that once you’ll make and taste these wonderful savory pastries, you will see they are well worth the effort.
Whenever I find fresh, plump leeks at the vegetable store, I grab a few. Their delicate onion flavor is great in many dishes like soups, quiches, risotto, and especially in these tasty leek and potato patties – again from the fabulous Sephardic kitchen. I’m sure you’ll love them once you’ll make them. Continue reading