There are dozens of recipes in the book Jerusalem by Yotam Ottolenghi and Sami Tamimi that I want to make. Each and every page of that book inspires me to get cooking and the photography in...
Read More →A good shawarma has the potential to be the best thing you will ever eat but a bad shawarma recipe will send you running to the hills. Perfecting shawarma is an art that many of Jerusalem’s street vendors haven’t...
Read More →Every time I step into The Milky Way in Los Angeles’s Pico Robertson neighborhood, I feel like I have entered a vacuum of tranquility. The hustle and bustle of Los Angeles stays outside as the...
Read More →I am a little obsessed with my brand new Falcon Enamel cookware. Everything I cook in this bake set has an authentic farm-to-table feel about it that can only come from cook ware made with...
Read More →Daylight savings time is just one of the ways I know that spring is on it’s way. Seeing artichokes and healthy asparagus in the produce section is another, and the steady stream of guests that...
Read More →Sometimes you want something quick and easy, a short cut that will get you most of the way there. Last night, in the midst of my hummus prep, I ran out of steam and with my...
Read More →Thirteen years ago, Malcolm Gladwell’s popular science book, The Tipping Point: How Little Things Can Make a Big Difference hit the shelves. I first heard of the book when I was new to life in...
Read More →A couple of months ago, I learned Mrs Smith was to retire. Mrs Smith taught me when I was young, perhaps five or six years old, and not for more than a year or two...
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