Most everybody’s heard of matzah ball soup. But, that’s not the only Jewish chicken soup in town. If you like robust, flavorful and a bit spicy, this is the chicken soup for you. Its origin is Yemeni, but today you can find this soup in Israel, where an overwhelming majority of Yemen Jews reside. What … Continue Reading
There’s grain bowls and then there’s grain bowls. Donburi is a Japanese rice bowl that can be topped with various ingredients, from fish to meat to vegetables. It was the original grain bowl, before grain bowls became trendy. For this version I used a combo of Japanese six grain rice that I mixed with sushi … Continue Reading
Always on the hunt for unusual vegetables, I scooped up these Chinese long beans (aka yardlong beans, long-podded cowpeas, snake beans or asparagus beans) last weekend at my local farmers’ market. They hold up well to cooking, that is, the beans don’t get soft and mushy, and retain a good amount of al dente-ness, which … Continue Reading
I teamed up with Bayonne Ham and Honest Cooking to prepare a recipe that showcases Jambon de Bayonne. Bayonne is a city in the Basque region of southwest France where the Nive and Adour rivers meet. It’s also the home to Bayonne ham, a cured ham made with high-quality, whole, fresh hams that have been … Continue Reading
Ugh, I can’t believe it’s already Labor Day weekend? Where did the summer go??? I was planning on posting this weeks ago to kick off the grilling season, but just getting around to it now. In any case, hope you’ve been enjoying your summer. It’s been a hot and rainy one in Philadelphia. Can’t think … Continue Reading
