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 recently contributed a piece on Indian Dal (dal = Indian legumes) to another site. This gave me an excuse to head to my favorite Indian grocer, Patel Brothers, and stock up on an assortment of dal — toor dal, chana dal, mung (moong) dal, urad dal, masoor dal…into the cart they went, all in the name of … Continue Reading

This is what I’ve been waiting for…this is what I love soooo much about summer — tomatillos and tomatoes, tomatoes, tomatoes. Add some cilantro, a chile or two, some onion and garlic, and you’ve got yourself the makings of some decidedly tasty salsa. Threw this together for brunch last Sunday, eggs with two salsas — … 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