At first blush, fresh currants can be a little puzzling. They’re these beautiful little jewels that can be found in four colors—red, pink, white and black—and each has a distinct flavor. The red, pink and white currants—gooseberry’s close relatives—have a refreshing and sprightly flavor, with just a hint of sweetness. The European black currant, prized by the French who… Read More
Several friends, like you, have told me of recipes on this site that you’ve tried and enjoyed. Thank you, I love the feedback! One recipe, in particular, that I’ve received quite a bit of positive feedback about is my Mediterranean Farro Salad. It seems to have become a regular dish in many of your homes and I’ve been so… Read More
You know those times when you’ve got a hodgepodge of things in the refrigerator that need to be used ASAP, before they have to be thrown out? Well that’s how this salad was born. I had some greens (mainly arugula), cooked quinoa, parsley, and gorgeous little clusters of fresh currants from the farmers market. I decided to… Read More
Who knew poaching eggs in a savory tomato sauce would be all the rage? Sure, shakshuka (also shakshouka, chakchouka, or choukchouka) is a fun word to say, but this one-skillet meal is now considered an obsession and a comfort food to many around the world. Its origins are believed to be from North Africa—Tunisia, to be exact, but there are many countries… Read More
At last weekend’s farmers market I went gaga over all the fresh and juicy berries—mulberries, gooseberries, red currants, black currants, blueberries, and loads of raspberries (golden, red and black)—I got them all. I had several ideas on what to make with them and finally settled on two desserts—fruit tartlettes (pictures on Instagram and a post about them… Read More
A traditional food of the Middle East and Northeastern Africa, freekah has recently made its way into Western food culture. It’s not a common grain seen in many Western kitchens, but I think it has the potential to catch the interest of many home cooks and chefs. High in fiber and iron, and a good source of niacin, vitamin… Read More
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