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
New to me, sour green plums have long been a favored springtime snack in the Middle East. Tiny (about the size of grapes), juicy, very crisp, and a bit sour, one small bite captures that green spring crunch! I took a bite and, similar to green almonds, they reminded me of an unripe, green mango—a… Read More
Julia Child once advised, “if a dish goes horribly wrong…never apologize.” She thought such admissions only drew attention to one’s shortcomings and “only made a bad situation worse”. She also considered it unseemly for a cook to twist her/himself into knots of excuses and explanations. ”The cook”, Julia firmly said, “must simply grin and bear… Read More
A fresh-herb kuku such as this one is a traditional New Year’s dish in Iran. The green herbs symbolize rebirth, and the eggs symbolize fertility and happiness for the year to come. Similar to an Italian frittata or a French quiche, a kuku is a thick and fluffy baked omelet that is typically stuffed with… Read More
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