Tahini. Nothing more than sesame seeds that have been ground to form a smooth and velvety paste. Tahini seems to be everywhere these days, although there’s nothing remotely novel or new about sesame seeds. Rather, it’s an ancient food that has been cultivated in India since 5000 BC; references to sesame seeds have been found on cuneiforms … Continue Reading

As a big fan of sea vegetables, I’m quite excited about the latest addition to my cookbook collection — Ocean Greens: Explore the World of Edible Seaweed and Sea Vegetables (published in October 2016). I’ve thumbed through it and bookmarked several recipes that piqued my interest — among others, a tiramisu thickened with agar agar (a type of … Continue Reading

I can’t take credit for today’s creation, as there’s nothing new about falafel or, for that matter, falafel waffle. Nonetheless, I happen to be a big fan of falafel. The best falafel, no doubt, is one that is made-to-order. The falafels come fresh out of the deep fryer, piping hot, crispy on the outside, moist and … Continue Reading

I happily consumed a fair amount of caponata while recently exploring Sicily. You’ll find it on just about every menu. Essentially, caponata is sweet and sour eggplant (agrodolce). Agro=sour and dolce=sweet. At its core, caponata is a combination of eggplant, onions, celery, tomatoes, vinegar, capers, and olives, sweetened with a bit of sugar. Some versions … Continue Reading

If you’ve swam in the ocean and got your feet tangled up in a slimy plant growing on the sea floor, then chances are you’ve encountered seaweed. If you’ve enjoyed sushi at your favorite Japanese restaurant, then you’ve mostly likely consumed seaweed. The vast variety of ‘weeds’ that grow in the sea that we refer … Continue Reading