It’s Hanukkah, and we’ve been hearing a lot about olive oil. But consider the olive tree; its noble wood and generous shade; its gnarled beauty; its fruit, and the pungent oil pressed out of that fruit. A trip to the Galilee brought me to Druze villages where residents traditionally make their living from the olive…
Keren Shahar-Karbe’s Israeli Shakshuka with Feta Cheese: Ingredients (Serves 2): 6 tablespoons vegetable oil (not olive oil) 1 diced red paprika 4 grounded garlic cloves 5 very ripe diced tomatoes 1 tablespoon of tomato paste 120 ml water 1 teaspoon of sweet paprika 1-2 chopped hot dry chilisea salt ¼ teaspoon of turmeric powder 80…
Fresh, local green beans should be here any day, now – but when they aren’t available, I rely on the frozen ones from Trader Joe’s. I like that TJ’s haricots verts are less waterlogged than many other brands of frozen green bean, and I appreciate the way each bean seems to have been individually frozen…
Once upon a time – not that long ago – Sundays were my favorite day to hunker down in the kitchen, tune into NPR, whip out the leftover CSA vegetables, and cook/bake a few delicious dishes with leftovers that would keep me happy all week. But not these days. These days, my Sundays are crammed…
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