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.
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Lag b’Omer, Memorial Day, July 4th…grilling season is 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.
With infused oils it is important to only use well-dried herbs. Fresh garlic, peppers or herbs can hold water, which can cause food safety problems, so for infused oils please choose only dried materials. Vinegars are so acidic that don’t have the same problems, but I still think dried herbs serve best for infusing and…
When did knishes go out of style and falafel become “in”? Jeffrey Yoskowitz and Liz Alpern of the Gefilteria are making Ashkenazic food cool again, and it all starts with that jarred fish.
Ah, Purim… Did you know that in addition to the costumes there’s a tradition of eating meat? Particularly, if you plan on imbibing, a slow cooker will ensure tender, no-fuss meat.
In this simple recipe, the apricots mostly disintegrate, creating a rich slightly sweet, tangy base for the rich, savory meat.
This is a great jam, almost a chutney, to serve with any kind of cheese, use as a rub on grilled meats or mushrooms or include in a brunch spread. The end of autumn is a good time to find lots of green tomatoes that will not ripen at farmers markets or in your garden. Photo…