The Shiksa’s At It Again: Sephardic Matzo Ball Soup

“Sephawhuh?” I am sure that thought is running through many folks’ minds when they read the title of this post, but be at peace, and let me explain a bit.
“Sephardic”, is a term which refers to Jews from Italy and the Iberian Peninsula–meaning Spain and Portugal. It is one of the designations of Jews […]

A Voluptuous Vegan Italian-Arabic Fusion Pasta Dish

One of my favorite subjects of study in the world is the history of food, and how the foods of various cultures evolve over time due to human exploration, trade and conquest. I find it endlessly fascinating to examine foods such is cumin, which is a favored spice in India and the Middle East, then […]

Peasant Food is Good Food: Beans and Rice

There is a song by Spearhead that I love, and it goes (in part) like this:
“….The way to my heart/ is with a garlic clove
it smells hella sexy/ when it’s on the kitchen stove
(chorus)
Red beans and rice, red beans and rice, red beans and rice,
make everything nice
red beans and rice, red beans and rice, red […]

Ditalini With Eggplant, Kale and Caramelized Onions: Mamma’s Necessary Invention

When it is lunchtime, and a Mom has a hungry baby on her hands, she has to work fast.
It’s a thing.
But, I am too lazy of a Mom to want to cook something for Kat, and then something for myself and whoever else is around during the lunch hour, so, I just improvise, and […]

Kimchi Noodle Soup

The theme of this year’s Eat Local Challenge is “Preserving The Harvest,” and I thought that I could use this opportunity to not only make up a few more batches of kimchi and Hunan salted chilies, but also highlight a few recipes using these delicious lactic-acid fermented vegetables.
Lactic acid fermentation is an ancient method […]