In winter, when our cold-weary bodies are craving warm, filling food, digging in to a big plate of chilly salad greens might not hold much appeal. It’s easy, though, to turn winter greens into a satisfying hot meal. Here are three recipes that do just that. Continue reading
I first had Druze pita bread at Gazala’s, a tiny, inexpensive and wonderful restaurant not far from Times Square in New York City. In fact, the site of Gazala herself, a young Israeli Druze woman, standing in the front window of her establishment cooking her platter-sized, super-thin rounds of bread on what looked like an overturned wok is what drew us in the door. Continue reading
When we bought a side of grass-fed beef from our friends at Gelinas Farm a while ago, we decided we wouldn’t let any part of it go to waste. Which means there are some items in our freezer that I don’t have much experience in cooking, the bits that are referred to (unappetizingly) as “offal.” You know – the innards.
And so I found myself last week pondering a frozen cow tongue, Continue reading