simple, colorful, herby, and delicious Get ready for a totally delicious way to ease into fall while still enjoying a brightly colored and herby salad. I present to you a variation of a roasted veggies, white bean, and Za’atar salad cooked up by Samin Nosrat, author of the James Beard Award-winning NYT cookbook Salt Fat …
street food plated elegantly I always enjoy eating chicken shawarma whenever we’re in Tel Aviv (and my husband does even more so). Growing up, every Thursday night my family picked it up for dinner from a great Lebanese restaurant in Montreal, where the chicken is piled in layers on a skewer and rotated on a …
ingredients and instructions In response to popular demand from an earlier post, A Taste of Tel Aviv, here is the complete method I use for making hummus tehina. ingredients 1 29 oz can of chickpeas 1/3 cup of lemon juice (about 1 ½ large lemons) 2 to 4 garlic cloves grated (I love garlic and …
hummus, falafel, eggplant, salad, and laffa I have a picky eater in my household ( just to be clear not when it comes to sweets but when it comes to almost everything else). So when she declares “this is the only hummus I will ever eat again, I LOVE it”, I have no choice but …
Redgate Kitchen 