Hamutal Dotan

Hamutal never planned to become obsessed with food, much less with sustainable food. It crept up on her when she wasn’t looking. At first it was pure self-defense: her parents, though well intentioned, had no idea what to do in a kitchen, and so she had to learn a bit about cooking, sheerly for the sake of her sanity. Chopping things, it turned out, was great for soothing the savage teenager. Skip ahead several years, and she’d figured out that making your own jam from local organic berries was even grander. Love of food led to love cooking, led to love of ingredients, led to love of markets, led to love of farmers, led to love of land. Hamutal is profoundly convinced that sustainability and pleasure are the best of friends, and tries to write about both of these in equal measure. She can be reached at hamutal (at) green prophet (dot) com.

Homemade Strawberry Jam Recipe

Hamutal goes strawberry picking and shows us how to can our jam like a locavore

A Warm, Sunny Earth Day Kind of Dessert: A Recipe for Lemon Curd

Happy Earth Day! (Though technically yesterday, most of Israel is celebrating today.) Celebrations require desserts, we're quite convinced, and...

Greening Your Breakfast: A Recipe for Winter Muffins

This is about the time of year where we are all just about fed up. The weather is by...

Kibbeh Recipe Recipe

Kibbeh is one of the stalwarts of Levantine cooking, and comes in as many versions as there are towns or people who make it.

Taking on Middle Eastern Classics: Baba Ganoush Recipe

Last week with our recipe for the Syrian dip muhamarra, we embarked on a perilous culinary adventure: trying to...

Muhamarra: the addictive red pepper and walnut spread from Syria

Winter cooking is often pantry cooking. When the rain is coming down at a 45° angle, the last thing...
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Dianne Onstad's Whole Foods Companion, A Charming and Chock-Full Book

With winter upon us, now is the perfect time to get cozy with a pile of books. The latest...

Making the Season Last: Tomato Confit Recipe

Tomatoes are still, mercifully, quite readily available. Though we hate to think about it, this won't always be the...

Carlo Petrini's Slow Food, A Review

Slow Food has been garnering lots of attention lately, with an international convention in San Francisco in September and...

Vegetarian-Friendly Protein: Quinoa Salad Dinner Recipe

Quinoa isn't just for Passover anymore. Revered by the Incas as sacred, quinoa looks like a grain but is...

What to Do With All That Whey – Make Biscuits!

As you may recall, we recently delved into the wonderful world of cheese-making. And when we did, we told...

How to Make Your Own Ricotta

Ricotta is a summer cheese. And as the weather warms up, Jewish people start to think about the Hebrew...