Ethnic Foods

Diversify! A week of architecture and rice pudding

Thumbnail image for Diversify! A week of architecture and rice pudding May 12, 2013

  It’s been busy around here.  Suddenly I’ve been inundated with parent- teacher meetings, school activities and the usual taxi-mom rounds of judo, ninjutsu, math club and a scattering of gleefully loud birthday parties. And when I am home, I cook up a storm to try to keep up with my kid’s ridiculous and ill-timed […]

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The slow life of Triticum, in photos

Thumbnail image for The slow life of Triticum, in photos May 4, 2013

Wheat, for the most part, is an industrial product of the modern world. It is grown by companies the size of small cities with farms bigger than some countries. Except with a bit of help from the sun, the process is highly technical, with advanced machinery utilized for every phase of the production.  Gone are […]

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A different kind of kibbeh

Thumbnail image for A different kind of kibbeh April 17, 2013

Red lentil kibbeh is the outlier of the Middle Eastern dumplings. It bears little resemblance to its name sake. Who bestowed it with such a prestigious title? What does it have in common with the sleek, crispy bulgur shells stuffed with cinnamon scented meat? Or the turmeric colored semolina patties simmering in aromatic vegetable soup? […]

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Watercress salad at the end of a journey

Thumbnail image for Watercress salad at the end of a journey April 10, 2013

{Above: Views of the Hula Valley and Mount Hermon on the border with Syria and Lebanon on the day before we finished the Israel Trail} We completed the Israel National Trail. It was the antithesis of the finish line of the Tel Aviv marathon. Nobody was there to cheer us, greet us and shower us […]

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Slow cooked spaghetti

Thumbnail image for Slow cooked spaghetti December 29, 2012

Italians are very particular in how they prepare their pasta, a style emulated by chefs and cooks around the world. The phase al dente has become part of the culinary lexicon and roughly analogous to the Swedish lagom or “just right”, more a philosophy than a way to prepare a bowl of noodles. In cookbooks, however, […]

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