Besides being delicious, cooking a variety of cuisines is educational – you learn the quirks of the cuisine itself, and tricks and techniques from one cuisine can enhance the understanding of others. Take the fritter: practically every culture has its little fried ball of something, its croquette, pakora, hush puppy, etc. The methods for producing […]
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| falafel, Fritters, Indian, Judaism, Latkes, middle eastern, Ta'amiya
When a new vegetable first comes in to season, all I want to do with it is prepare it as simply as possible. A little fat, a little seasoning, and let the vegetable speak for itself. The year’s first asparagus? Lightly steam it and toss it with butter and salt. Sweet corn? Shuck, boil and […]
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| Ana Sortun, Cilantro, Cinnamon, Fall, Ginger, Kuri, middle eastern, Moroccan, North Africa, Onions, parsley, Phyllo, Pie, Saffron, Seasonal, Spice, Squash
By Tom // 14 February 2009 in: Recipes
Valentine’s day Tom’s way.
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| Bulghur, Butternut Squash, Cracked Wheat, Feta, Food, mezze, middle eastern, parsley, Pita, Red, Squash, wheat
By Tom // 22 January 2009 in: Recipes
Emmer is an ancient strain of wheat with only 28 chromosomes. It was one of the first wheats cultivated by man. Nowadays, you can find it online from Bluebird Grain Farms. It makes a great substitute for bulghur wheat in a tabouli-like salad. The whole wheat berries are very toothsome, almost like very small beans. […]
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| emmer, lemon juice, mezze, middle eastern, parsley, salad, sumac, wheat