Shakshuka! What? It’s OK — you know the ingredients even if you don’t recognize the name

The name for this Israeli dish sounds like a ’50s doo-wop group but learn it anyway. The name has its origins in the Arabic word for mixture and came to Israel with Jewish immigrants from North Africa. It’s a tasty, healthy meal with a kick. Also easy, did I mention that? The most challenging part… Continue reading Shakshuka! What? It’s OK — you know the ingredients even if you don’t recognize the name

Guilt and lamb

Amazing how one sentence can bring someone back from the dead and slap you up’side the haid. My mother’s been dead for 18 years, and yet when I found an old letter of hers this morning, boom! This letter’s at least 20 years old, maybe more. She’s talking about a much disliked sister-in-law’s back surgery… Continue reading Guilt and lamb

Easter dinner, harissa roasted carrots

Occasionally, I’m reminded of our narrow taste palette. Making and cooking with harissa, a hot pepper paste from North Africa and the Mediterranean, was one of those times. Even before adding the lemon juice, olive oil and garlic, it smelled like nothing I could identify, except the overtones of anise. I needed only a wee… Continue reading Easter dinner, harissa roasted carrots