White flour and whole wheat are so last year. Gluten is even coming back in style these days, with farmers making ancient varieties of wheat and grains available.
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This recipe comes from Eliza Hertzmark, a farmer’s wife, civil engineer and mother of three, who is a talented baker and makes sourdough challah loaves for the families’ Shabbat table every week.
Just when you thought the weather was too hot to handle…Josh decided to spice up the Hebrew month of Tammuz, known for its heat, with an assortment of hot peppers.
These can be made and canned for off-season enjoyment. Follow directions for safe food canning. This recipe is acidic and thus more forgiving of unsafe canning practices, but safe sterilization and process should always be followed when preserving foods nonetheless. You can also just make one jar using the recipe below and keep it in…
That tasty condiment you find on your tacos and served with chips at the local Mexican joint? It’s way easier to make than you think. Just a few bright and flavorful summer tomatoes and jalapeños, and you’re halfway there.
When it comes to hot sauces, this one is about as simple as can be. Use it to spice up Asian dishes or offer an Asian flavor.
Lag b’Omer, Memorial Day, the Fourth of July…grilling season is almost upon us! Instead of store-bought hot dogs and hamburgers, get creative with your kabobs—ground meat, new spices, pineapple and more.
Recipe courtesy of Rafi Hakimi, Panache Catering. My recent favorite shish kabob is the Persian jujeh kabab, made of chicken breast, onion and red pepper marinated in a mayonnaise, turmeric and lemon juice sauce, which keeps the chicken tender and succulent. Serve with luleh kababs and accompany with rice and some grilled cherry tomatoes and pearl…
Recipe courtesy of Rafi Hakimi, Panache Catering. Persian luleh kababs are made of ground beef and lamb with grated onion and then feature a hefty dose of sumac powder, which adds a sour, lemony note that offsets the sweetness of the grilling meat beautifully. Accompany with rice and some grilled cherry tomatoes and pearl onions.
Fresh herbs can completely transform a dish or condiment. Instead of buying a plastic clamshell of herbs at the grocery store, plant your own! Here, Josh has some tips on getting started.