Sari Kamin It started with an artichoke. I was in Rome studying food and culture. The day before, I had eaten the best pasta of my life: a simple cacio e pepe sublimely balanced with pepper, cheese, and the most perfectly cooked al dente noodles. But it was a artichoke in the old Jewish ghetto…
Sari Kamin I can never decide what I like better about this Alsatian and southern-German tart: the quetsches (similar to Italian Blue Plums, which are available for a short time in the fall) or the butter crust (called sablé in French and Mürbeteig in German ). On a recent trip to France, I learned a…
Pilau Prep Time: 30 minutes plus 12 hours for soaking the beans and 1 hour for soaking the rice Cook Time: 2 hours plus 1 hour 30 minutes for the beans Serves 6 1 cup (200 g) dried red kidney beans 2 cups (450 g) brown basmati rice 3 cups (750 ml) boiling water 2½…
The mashed beets were another win, though there was a minor quibble or two with the recipe. Three beets are roasted along with one sweet potato and one apple, after being cubed, and then mashed with Greek yogurt and butter or olive oil, and topped with dried cherries, scallions, olive oil and sea salt. Beets…
The tart is one of those that will get oohs and aahs at a dinner party; it’s not only beautiful and delicious, but also incredibly rich — perhaps why Gleeson serves it an appetizer. My one fear was that the pine nuts might burn being in the oven as long as it took to cook…
Another day, another kale salad. But no. The chiffonade kale is tossed with grated parmesan, pine nuts and store-bought polenta cubes that are fried in olive oil until crispy. The dressing blends Greek yogurt, olive oil, Dijon mustard, and garlic. One dining companion said the polenta croutons were like little delicious surprises. Dressing: In a…
There’s a good reason we only eat Kalli’ah once a year. The Turkish inspired beef, eggs and potato dish is not for the faint of heart. Seriously, if you have high cholesterol, just stop reading now. But if you enjoy the succulent rich taste of confit, this is the perfect Passover dish for you. This…
Pizzarelle Con Miele are a classic Roman Jewish Passover cookie. Read about how Alyssa Shelasky learned to make the recipe while living in Rome here. Inspired by Edith Arbib Anav Yield: 8 servings 8 sheets of matzo 4 eggs, lightly beaten ½ cup sugar ½ cup of kosher for Passover cocoa powder, highest quality ½…
Musicians’s food cravings are legendary. Elvis famously flew from Graceland to Denver for his favorite sandwich: An entire loaf of bread stuffed with a jar of peanut butter, another of jelly and a pound of bacon. Michael Jackson never hopped on a plane for his cravings. He had his personal chef Akasha Richmond to whip…
This hearty Palestinian soup known as rushtay is more commonly prepared by West Bank cooks than by those in Galilee; I learned how to make it from friends I met in Jerusalem. It is a meal in itself and a favorite among vegetarian patrons of Tanoreen. If you don’t have one of the greens on…
Brussels sprouts were not part of the Palestinian kitchen when I was growing up. I discovered them here in the States and very eagerly tried to push them on my children. To that end, I did what any good mother would do—I pumped up their flavor by adding a little tahini sauce and sweet pomegranate…
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