So, my first day of law school begins in about an hour. Taking a couple years off has been great for me, but at times many people have asked if I was nervous that it would be hard to get back “into the groove.” What they were really asking was if I was nervous that …
I have to seek out a lot of recipes I that I try in my kitchen. Sometimes I’ve eaten them in a restaurant and tried to reproduce them at home or sometimes I’ve eaten them in a restaurant and insisted the chefs let me come cook it with them to learn how to make it. …
I really didn’t know what to think of this dish when I first saw it. I love chickpeas and I like dates so-so (they’re a little too sweet for me, if I’m being honest), but more than that, I wasn’t sure if this was a side dish, what to dip in it or generally how …
Muhammara (Moo-ha-ma-ra) comes from the Arabic word “reddened,” and is a sweet/spicy dip served on toast or with meat. I’ve read that it originated in either Syria or Lebanon, but at the risk of complicating things more, it really reminds me of my favorite Persian stew Khoresht Fesenjan (pomegranate walnut stew), which I’ll put up …
I spent all morning today in one of my favorite places in the shuk, a small, ten-year-old shop filled with customers searching to heal ailments such as hypertension, migraines, sore throats and urinary problems. Once I heard someone ask how to heal her joint pain. His prescription: don’t be so judgmental, and then he also …
my jerusalem kitchen 