This venerable Asian ingredient is finding its was into every course from salads to desserts. Think of it as kind of like soy sauce paste, but it isn’t. You can find several varieties of miso in East West near Machane Yehuda. It’s as versatile as salt, really. I used it to make kimchee, on pasta, potatoes, and there’s a salad dressing recipe I had wanted to try. Now where did I read that recipe…
Want to make great food for the Seahawks-Broncos Super Bowl matchup? I’ll show you how to make Spicy Hot Chicken Wings with my own brand of hot sauce, Hearty Chili con Carne, Fresh Vegetable Salsa, and Beer Batter Onion Rings.
This class is ₪195 per person and includes all the ingredients you’ll need to cook and take home for the big game. Sign up early, class sizes are limited!
Taking his cue from the numerous food markets he’s visited throughout the world, travel and food show host (and journeyman chef) Anthony Bourdain is setting up his own World Food Market in New York City.
The Daily Meal: http://google.com/producer/s/CBIwy6HC7wM
Former Top Chef contestants will face on in three rounds of culinary competition in this new spinoff show.
The Daily Meal: http://google.com/producer/s/CBIwyojxnBA
Apple chips are exactly what they sound like: crispy disks of natural apple. And they’re dead simple to make.
You’ll need a mandoline or a V-slicer to make thin, even slices. They’re pretty cheap around here, between ₪50 and ₪100.
Fasten an apple to the slicer hand guard. You can peel it or leave it unpeeled, whatever you choose. You can core it or leave it whole, wahtever you choose.
Slice the apple with the thin slice attachment.
Lay the apple slices out in a single layer on a lined sheet tray. Whisk away the seed bits and the bottom slices.
Season the slices. Use cinnamon and sugar, nutmeg, ground ginger, pumpkin pie spice, or cardamom. Or mix it up.
Put in a low oven 90°C (200°F). If you have a convection option, use it.
Let the apples dry in the oven until they’re pale brown, shriveled and leathery, about an hour or so. Ovens vary; keep checking every 20 minutes.
Let them cool. That’s when they crisp up.
That’s it. Easy, healthy, delicious. Pick three.
Everybody’s making a big deal about Chanukah and Thanksgiving intersecting this year. Which I suppose it is, given that the last time it happened was in 1888. Be that as it may, I will not be stuffing my turkey with latkes, nor any other recipe mash-ups.
Mash-up. Like potatoes. Get it?
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With tremendous sorrow, I regret to announce the passing of my dear friend
I was privileged to cook meals on request for her and her family during her illness
I offer my deepest condolences to her son
who was a dedicated and hard-working member of my team
המקום ינחם אתכם בתוך שאר אבלי ציון וירושלים