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
A little ways back, I made these Indian-spiced Turkish style eggs, a fusion of sorts pairing çilbir — Turkish poached eggs over yogurt topped with chile-spiced butter — and an Indian smoky, eggplant-yogurt — baingan ka raita — topped with a tadka, spices tempered (i.e., briefly roasted in oil or ghee) to release their essential oils, which makes them … Continue Reading
Am forever curious to try out new flavors (that is, new flavors to me; obviously ‘new’ is subjective). This South Indian fish curry piqued my interest. Who doesn’t welcome a comforting, spicy fish/seafood stew on a brisk, fall day. Kerala is a state along the Malabar Coast in southwestern India from which this dish originates. … Continue Reading
While I enjoy any and all cuisines, as of late, I’ve become increasingly interested in my own cultural food identity. I’m Eastern European (by way of Queens, NY) Jewish by decent. Yes, I grew up fondly eating bagels and lox, though have slowly begun to explore what lies beyond. Have never gravitated towards the heavy, … Continue Reading
I had half a [Marina di Chioggia] pumpkin left over after making my pumpkin gnocchi the other day. I decided to roast it up and layer on the flavors. I simply tossed the pumpkin wedges in olive oil, maple syrup, chile flakes and sea salt and roasted in the oven until tender and caramelized. The … Continue Reading
