I had an overabundance of shnitzelized chicken and wanted to try chicken satay, which is a skewered chicken and decided to skewer it not in chunks but rather as a shnitzel. I researched a number of recipes and tried all different kinds and in the end, made up my own. What put me in mind […]
So in Spain and in Gibraltar and other places where tomatoes grow with wild abandon and abundance, a fave in the summertime is gazpacho. This is a dish that people practically duel over. Whenever we visit Gib, you mention gazpacho to people and they say (each and every one) ha! you’ve never tasted gazpacho till […]
There’s nothing quite like waking up and shuffling into your kitchen to the smell of fresh baked muffins. Whilst I often bake muffins, I especially like to have them ready and available as a breakfast option since you are getting (whole) grains and egg and milk in a delicious and if you wish, portable package. […]
This recipe originally was made with Nile perch, which is a fish which is both popular here in Israel and easily come by, and very tasty. If it’s not one you can find easily, halibut or snapper would substitute well here. The point is that they are “meaty” fish and they are filling which is […]
In 1988, I was already a foodie, although not a well known concept at the time, and I joined a fledgling online group (the internet still in its infancy) known as Homearts (long defunct) and it was a group looking for easy and simple recipes that were tasty and quick to put together as well […]
This is one of those recipes that just kinda happened. I had a bunch of wilty looking plums (they should’ve had more life to them but so it goes) and decided I needed to use them up lickety split. So, no I didn’t feel like baking with them, just because and I already had made […]
I find that DH and I like to experiment with salads of all kinds be they cooked or fresh or pickled. The delight of multi colored salads on the table, giving you choices, is a special treat every time anew. This salad is a cooked salad and again not spicy but rather spiced with flavor, […]
I sometimes like a little heat but often want my food to be nicely spiced with a wealth of flavor without the heat -that is to say, not spicy. These kebabs were born before Passover when I was playing around with not using breadcrumbs and didn’t wanna use potato starch either (clumping effect can be […]
For many years I’ve made various and sundry versions of pound cake and like it’s name, it’s a pretty dense albeit delicious cake. I have this wonderful cookbook, Entertaining in Jerusalem by Jeanne Weisgal, which I purchased over 25 years ago (maybe longer) from which I made many a fine dish but for whatever reason, […]