Ever since I started this blog I started to collect cookbooks. Since Israel doesn’t have big box bookstores, and the only game in town is Steinmatsky’s with it’s odd and quirky stock , I order online. On trips Stateside I stuff my acquistions into my hand luggage and handbag, risking overweight charges and shoulder blisters. This time, a … Continue reading
Yes, this is one of the wierdest food facts ever but this week’s dish, Majadarah, literally means having smallpox in Arabic. I learned this from Gil Marks’ amazing Encyclopedia of Jewish Food–one of my favorite reference books ever (and his recipes are good too!). The brownish lentil bits in the white rice resemble the disease. … Continue reading
If fish could be said to have families, then pickled salmon would rank as gefilte fish’s forgotten sister. Everyone remembers gefilte. The old ground carp has been frozen and jarred even served up in three layers like a petit four. Salmon does star on the foodie pantheon but that’s only when it’s grilled on cedar planks or … Continue reading
