In Israel the word shakshuka is synonymous with breakfast. It’s best with a slice or two of challah bread to sop up the juices, so they say. It’s a humble dish—essentially, just eggs cracked into a skillet tomato sauce and poached until barely set—but for some reason it always garners oohs and aahs. Now how about breakfast for dinner? No more waffles….
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Manchego cheese truly is one of the best things on earth. It’s nutty. It’s buttery. It’s a bit sharp…but it’s also creamy. It’s amazing. Manchego (officially Spanish: queso manchego, pronounced: [ˈkeso maɲˈtʃeɣo]) is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official manchego cheese is to be aged for between 60 days and two years. Manchego has a firm and compact consistency…
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As commonly grown as kohlrabi is across the world (it’s a turnip cousin, after all!), it is surprisingly difficult to find these days. In gardens galore, I believe, kohlrabi at the market reminds me of an afternoon of “Where’s Waldo?” This super amazing cruciferous has an origin and nature the same as that of cabbage, broccoli, cauliflower, kale, collard greens,…
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The sumac bush, native to the Middle East, produces deep red berries, which are dried and ground into coarse powder. While it’s less common, the berries may also be sold whole. Ground sumac is a versatile spice with a tangy lemony flavor, although more balanced and less tart than lemon juice. A small sprinkle also…
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I struggled to find a name for this gorgeous gem of a meal. The sweet tart zing of a lemon, the deep, rich hues of rainbow carrots, and the bright and lively green of fresh baby Brussels sprouts bring a presentation of color. and delight all together for a smorgasbord of vegetable delight. If it…
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Sweet and savory have come together again. They have melded and joined into a flavor marriage of complete and utterly divine bliss. The soft and juicy texture of a sautéed apricots, coupled with the sensational depth of a little shallot and wild boar, along with the intoxicating aromatic dignity of fresh basil creates a palate…
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As the winter weather continues ~ and the cold air chills my bones ~ I find myself longing for the warmth of the southern California sunshine. (And don’t get me wrong, Wine Country always beckons…always). Scents of citrus, creamy avocados, and bright green produce serve to warm my heart and spirit, if not my physicality….
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Oh an ode to my “Minion” friend. Really, no one knows what this little reference means, yet, I insist on supplying it anyway. Over the past few months I’ve been overly delighted to be working in a temporary editing job with a group of nine other amazing “minions,” as we refer to ourselves. It’s…
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One of my favorite things to do when I have a little extra time on my weekends either at home or on the road is to open my ears to the divine musings of Lynne Rosetto Kasper of The Splendid Table. Her fantastical ideas of creativity and magic in the kitchen are genius. She is…
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