Sourdough Part IV: The Sourdough Schedule

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It’s Slow Food defined, but worth it. Miriam winds down the sourdough series with a plan. It’s true, sourdough takes time. So do all good things. But once you’ve established your starter, a world of delicious home-made breads opens up to you. And the good news is that sourdough also makes quicker breads like muffins, […]

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Baking Sourdough Bread, Part III (The Recipe)

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Finally, the recipe for sourdough bread! We’ve broken it up in parts, because it’s complicated, but today we’ll put it all together so it’ll makes sense if you’ve been following the parts. Last week we started with making a sourdough starter, and dedicated a whole post on how to care for and feed your sourdough […]

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Shakshuka, Tunisian Eggs Poached in Tomato Sauce

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Tomato sauce, eggs, and  a little chili heat. What’s not to love? Shakshuka came to Israel by way of immigrants from Tunisia. Its rustic North African origin is betrayed by the chili bite and how it makes the most of local ingredients: ripe tomatoes, bell peppers, and eggs. Sustainable, flavorful, folkloric and quick. Can’t get […]

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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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Slow Food Movement is Active in Beirut

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The Slow Food Movement, founded in 1989, in a non-profit organization that attempts “to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.” Delicious and […]

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"Food for Thought" Conference in Tel Aviv

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Advertising itself as Israel’s first food-focused conference, “Mazon Le-Machshava” or food for thought, opens in the Tel Aviv port next Thursday, November 19. In addition to a Top Chef-style cookdown to produce the tastiest meal with the lowest carbon footprint, the conference also promises conversations about farming, energy and water. It taps into a growing trend […]

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