RECIPE: Chicory, Traditional Middle-Eastern Greens

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Will chicory become chic? Chicory, or olesh in Arabic and Hebrew, is a tasty wild edible related to endive. Generations of¬† Middle Eastern peoples hand-gathered the lance-like, serrated leaves to cook, but you can buy it cultivated now. Unfortunately, this nutritious, inexpensive wild vegetable hasn’t acquired the prestige of, say, artichokes – which are really […]

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Where Macrobiotic Meets Makluba in Jerusalem

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Chef Moshe Basson and health expert Christina Pirello put a vegan twist on a classic Arab dish. After changing location several times, Jerusalem’s Eucalyptus Restaurant has taken root in the prestigious Khutzot HaYotzer artist’s quarter in Jerusalem. Chef Moshe Basson hosted a “Biblical Cooking Class” there last week, taught by visiting American health and nutrition […]

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Book Review of Precycle! by Paul Peacock: So You Can Do Better Than Recycling

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Recycling uses up the planet’s resources. You can do better than to recycle: consume less to begin with. That’s the premise of this short book by British self-sufficiency expert Paul Peacock, who has written 14 books on topics ranging from seasonal cooking to keeping poultry for town dwellers. Peacock dips into the question of what […]

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RECIPE: Potato Latkehs for Hanukkah

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The Festival of Lights. Traditional songs, spinning tops and chocolate coins, candles in the menorah flickering while we wait for the first platter of hot latkehs, our home-made Hanukkah treat. Latkehs! What is it with latkehs? They’re brown, they’re fried, they’re potatoey and oniony and when you fry them, you have to open all the […]

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