In Israel by late January, about halfway through the rainy season, the majority of the year’s precipitation has fallen. The sap in the trees begins to flow and the branches show the initial signs of budding. It’s at this time that Jews celebrate Tu B’Shvat (this Thursday and Friday) — known as the New Year…
That first Friday after the clocks fall back can be a serious shock to the system. An entire hour of daylight: gone. It’s a bold move. What happens next is more insidious. Over the next month or so, the light will continue to slip away, but quietly, dwindling by mere seconds each day. Those seconds…
Israeli couscous, the pearl-shaped wheat balls that are often mistaken for a grain, may have the distinction of being the first truly Israeli food product. Cooked up in 1950s Israel, the product was just one answer to the food shortages and rations that characterized the era. Whether called Israeli couscous, pearl couscous, ptitim, or “Ben-Gurion…
Haaretz reports that Israeli supermarket chain Super-Sol will open a natural food store featuring “health foods, organic products, wine and cheeses and special gluten-free products.” Would a bagel by another name taste the same? The Wall Street Journal reports on a petition from bakers in Krakow, Poland to the EU to designate “obwarzanek krakowski” (a…
Like many other people, this summer has been full of summer squash! It almost seems to be falling from the sky. I have made zucchini bread (and muffins), I also made these zucchini fritters (really just a summer latke). I just got some more zucchini and yellow squash in my CSA box and I really…
Makes 6 to 8 servings 1 pound (2 2/3 cups) instant couscous (not Israeli style) 4 cups boiling water ½ cup granulated sugar ½ to 1 teaspoon ground cinnamon ¼ cup (½ stick) butter or margarine, melted ¾ cup (3.5 ounces) raisins ¾ cup (5 ounces) chopped pitted dates ¾ cup (3.5 ounces) chopped dried…
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