Browsing the "Cumin" Tag →

Schug ingredients - making green chili paste

Schug: A Classic Middle Eastern Condiment

October 26, 2012 | 11 Comments

When it comes to the kitchen, I know my comfort zone. There are tools I gravitate towards and flavor profiles I embrace, but I am always trying to push myself to create, or recreate something...

Read More →
Quinoa Felafel

Falafel Flavored Quinoa Burgers

June 24, 2012 | 21 Comments

The leftover dilemma arrives every week.  Some time between lunch and dinner time on Sunday I realize the fridge is full of food but I don’t want to re-eat Friday night dinner for the next...

Read More →

Green Shakshuka for Breakfast

June 4, 2012 | 18 Comments

As we stroll into the second half of 2012, I share this milestone with you – this is my 50th blot post.  It has been a struggle to write for the last few weeks and...

Read More →
chickpeas soaking in water

How to Make Authentic Hummus

May 10, 2012 | 10 Comments

For the record, I can't stand most store-purchased hummus with Trader Joe's being a notable exception.  I take my hummus recipe seriously.  Five and a half years in Israel will do that to you, especially when you...

Read More →

(Hummus) Chickpea Soup

February 21, 2012 | 5 Comments

My wife made this dish first, and even when following the recipe to the letter, I feel like she has the gift of the chickpea soup, which is funny because usually she hates Read More →

Sun-Dried Tomato and Spinach Burger

February 16, 2012 | 0 Comments

If you've spent any time at all in Israel you've probably dined on everything from felafel on the streets of Jerusalem to aged asado with chimichurri in the fine eateries of Eilat.  When it comes to...

Read More →
I was so eager to post this, the chili is still cooking!

Chili Con Carne – Inspired by Jamie Oliver

January 17, 2012 | 2 Comments

MAY 2013 Update This recipe has been simplified and revised. Please see my updated post for this chili con carne recipe. About 18 months ago, friends of mine from London visited our Jerusalem home and...

Read More →

Thursday night is usually a cooking marathon.  We entertain six to eight people most weekends and spend much of the week thinking of menus, flavor combinations and dishes to share with our guests.  Some of...

Read More →