It’s not scrambled eggs, of course. But it is the closest visual comparison. The dish tastes like eggs, meat and rice at the same time. It’s delicious! Or you may...
Recently there was a recipe for black salsify cream soup so today we are making a seasonal soup from a more understandable root vegetable, the Jerusalem Artichoke. The seasonality of...
Another important technique for cooking a whole chicken in the oven is pre-marinating. The marinade can be different, for example, Caribbean Jerk Chicken is also prepared according to this principle....
Za’atar is a spice blend that is really worth trying. In my opinion, it’s what makes dishes truly Oriental. Za’atar is the name of the plant, the dried leaves of...
This soup is from an Indian chef who moved to Canada and brought the flavors and aromas of India’s native southern region of Kerala. Southern cuisine is clearly evident in...
Matbucha is a spicy sauce made from tomatoes, chilies and garlic. This dish is native to Morocco and is also part of Israeli cuisine. It’s the perfect sauce to bake...
Fermentation is one of the oldest ways to prepare and preserve food. Soaking and fermenting seeds/grains removes antinutrients, makes them easier to digest and saturates...
