Crabapples are in season in the fall and are easy to forage, and this beautiful jelly would be at home on any charcuterie board or your table at Rosh Hashanah. Our neighbourhood in Denver is inundated with crabapple trees, many of them in public areas like parks which are easily accessible to amateur urban foragers…
The weather here isn’t bitterly cold this winter, a welcome reprieve from our sometimes intense Colorado weather, but we’re still eating soup pretty regularly, and harira is one of our favourites for its simplicity and the fact that it’s quick to prepare. Harira is a tomato-based Moroccan soup seasoned with a variety of different warming…
Sahlab (or Salep – or Sahlep) is a warm winter drink or pudding found throughout the Mediterranean (Turkey, Greece, and the Levant). It is flavoured with a powder made from dried orchid tubers, and has an earthy, floral taste to it. Genuine sahlab powder is not easy to find in the west, and many packaged…
In my previously documented adventures with coronavirus-induced anosmia (and then parosmia), the taste of garlic was one of the first things I noticed tasted ‘wrong’, after onions. This presented a problem because we, as a family, eat a lot of garlic. It has taken months, but I am finally able to eat garlic again and…
I’m back! And I learned what anosmia is. Well, it’s been a while. In December of last year my full-time job was in full gear and life simply got in the way. January and February meant business travel in the Middle East, and by late February when I was flying home the whole office was…
Applesauce has never been my favourite side dish or condiment, mostly because prior to making my own applesauce I’d always been accustomed to the sickly sweet and grainy light coloured stuff you find in the grocery store – in plastic containers with a metal pull-off lid. Applesauce had always been one note to me –…
Happy Hanukkah to those who are celebrating! I’ve been meaning to post more frequently, but the end of the fiscal year at work and the holidays snuck up on me, and here we are – three days into the holiday. I learned how to make latkes from my daughter’s great-grandmother Jane, because they were not…
Well, it’s been an interesting week here for the blog – after some mishap with AWS and server imaging and other technical concepts I previously was only somewhat aware of, the website is back up and now appears to be stable. Serious shout-out to the AWS employee in South Africa that spent hours working with…
I’m honestly surprised it’s taken me this long to put my challah recipe on the blog. The truth is, I am not an expert bread maker but I’m pretty proud of this challah, which was a recipe given to me by a family friend (challah is an Ashkenazi Jewish bread, typically eaten on holidays for…
Date syrup, sometimes called date honey, date molasses, rub, or silan, is one of my favourite things. It’s the ‘jelly’ to the peanut butter and jelly of the Middle East (date syrup and tahini on bread is magical). It has a rich sweetness and depth of flavour that corn syrup doesn’t – and its flavour…
