A Very Moreish Moroccan Salad

As might be expected, I have been researching Arabic, Persian, North African, Sephardic and Mizrahi Jewish, Eastern Mediterranean, Indian, Tibetan and Nepalese foods, in my quest for the colors, aromas and flavors of the Silk Road. As I experiment in my kitchen, cooking and tasting, with an eye toward making dinner and lunch specials for […]

Persian Pomegranate Soup: Ash-e Anar

Pomegranates, when they are properly ripe, are a revelation of sweet aroma and tart flavor. The tiny shimmering garnet fruits burst in the mouth, shooting sweet juices tinged with a sour aftertaste, with the barest hint of bitterness from the seed within. I grew up eating one or two pomegranates a year, as treats. My […]

What The Heck Is That?!

“Alas, poor Yorik, I knew him well?” No, no, I am not holding a skull in my hand there–that is a giant puffball. Which, for those who have never seen one, is a wild meadow mushroom, Calvatia gigantea. The one you see in my hand here is a not very large one–some of them can […]

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 […]

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