Red Flag on TLV Beach
When hummus becomes a culture and freekeh is sold at Whole Foods, you know that the “New Israeli Food” has reached far and wide.
Freekeh, a chewy, nutty grain, has roots as far back as the Old Testament and is often cooked in the Middle East. It’s not a coincidence that the 7 “species” mentioned in the Hebrew Bible are so much a part of the new Israeli cuisine. Continue reading
There’s something about ‘shrooms that speaks of Autumn to me. Perhaps it’s their meaty heft and deep, rich flavors. Yet somehow, I didn’t mind feasting on these when we ate them in Bend, Oregon this summer. These vegetarian, gluten-free mushroom pizzas are simple to whip up and would be a blast for teens to take charge of. Continue reading
Recipe: Marcia Selden Catering
Farmers’ Markets are piled high with brilliant orange squash of all shapes and sizes. The great harbinger of Autumn has arrived, and there are as many ways to cook and serve them as there are varieties.
This recipe signals the change of seasons in more than a few ways. The natural sweetness of butternut squash is heightened by roasting it in a light bath of local maple syrup and then layered with thinly sliced, firm pears and a smear of bold, stinky cheese. Continue reading