Leaning into the world of live, online presentations, chats, and interviews, I’ve got several lined up in the next few weeks. Some are free and others are ticketed. Please check the time zones where you live and confirm with the websites or venues to confirm times (because it’s a challenge for me to keep track of multiple time zones), and you’re welcome to contact the…
A few years ago, tahini took its place in the spotlight. People discovered the sesame paste, usually used in hummus, could be used in cookies, cakes, salad dressings, sauces as well as in other places. Soon halvah also had its day, becoming a star ingredient in tart doughs and rugelach. But halvah is a wonderful treat on its own. During my childhood, I’d only been…
One of my very favorite salads is Fattoush. There are various versions of the salad, whose name comes from fatta, which refers to the crumbled or torn pieces of flatbread in the salad. But I’ve never had Fattoush with buttermilk dressing, so was intrigued when I saw a recipe for it in Falastin: A Cookbook by Sami Tamimi and Tara Wigley, a book which eloquently…
I’ve been meaning to make Jerusalem bagels ever since I went there, and saw the loopy breads dangling from wagons and pegs in shops. With all the hummus being consumed everywhere, it was easy to understand why so much bread was necessary. It was the perfect foil for scooping the stuff up, that somehow, kept showing up on tables wherever we went. (Note: These are…
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