From time to time I invite other food writers to share something from their kitchen with you.  Often the post will highlight a recipe that I have needed guidance on or a dish I have never cooked myself.  Today’s recipe is from a foodie friend of mine, Hindy who writes at Confident Cook, Hesitant Baker. Like Hindy,...

For years, I didn’t eat lettuce.  Nor would I touch cinnamon or cilantro.  I still don’t eat bananas, yet all of these flavors are on our three year old’s top ten list.  We can hardly get a lettuce from the store to the fridge without him asking for a leaf or two.  I’m not sure...

In making chili con carne this week, I took a look at the recipe I posted when I was just three months into writing This American Bite. I read the recipe and I realized how much I have grown as a food writer and a cook. Beside for the fact that the original recipe is...

We all have those “what’s for dinner?” nights when we open the almost-bare fridge, make a mental note to do groceries after work the next day.  On closing the door, we still have no idea what to make for dinner.  We might go through this three or four times, hoping that a miraculous food elf...

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 this title brings both food and Israeli culture alive.  Preserved lemons are front of mind as I turn the pages....

I have a childhood memory of seeing stuffed zucchini (or courgette as it was called back there) on TV and being enamoured by the dish. Why this image has stayed with me for so many years is a mystery. Perhaps more mysterious is the fact I have never attempted to stuff zucchini squash, acorn, butternut...

The last time I cooked with and wrote about KOL Foods I made a lamb wellington which proved to be very popular with our dinner guests and everyone that read the post.  The dish was a lot of fun to prepare and the same is true about this stuffed turkey breast.  Turkey breast often has the...

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 quite mastered. The Israeli shawarma, similar to the Greek gyro, Turkish doner kebab and the Armenian tarna, is prepared on...