This recipe was recommended by my daughter-in-law to be (I love saying this … soon I’ll get to drop the “to be”) who had it at a friend’s house. As it turns out, it is from Jerusalem: A Cookbook by Yotam Ottolenghi, one of my favorite cookbooks. Frequently, his recipes are pretty time-consuming, but this… [Continue]

Having just returned from Central Europe, this morning (at 5:30 am, thanks jetlag!) I decided to try and reproduce the soft, doughy pretzels of Germany with my bread machine. I’m pretty pleased with the results. Here’s the recipe. INGREDIENTS DOUGH: * 1 1/4 cups water * 1 egg yolk * 1 tablespoon oil * 1… [Continue]

It’s turnip season, and my weekly produce box is brimming with them. I discovered pickled turnips in the Ha Carmel Shuk in Tel Aviv, and they’ve become one of my secret addictions. This is my second try at pickling turnips, and this recipe is a winner! Don’t be scared off by the jalapeño. It adds… [Continue]

The garbanzo bean, or chick pea, is a nearly perfect food. It is high in protein and fiber, and very low in calories and fat. But in my neighborhood we never saw them fresh; only canned and dried. For taste, by the way, I’ve always preferred dried garbonzos, but of course, you can’t beat the… [Continue]