These photos were taken back home, before I left for Hungary. I picked up these cherry husk tomatoes, which look quite a lot like tomatillos to me, at the farmer’s market in Brooklyn Heights. They smell like a mango and taste like a firm persimmon, almost. Delicious! I threw a few into a sort of […]

These photos were all taken at the NYC Greenmarket in Brooklyn Heights, right in front of the Brooklyn Supreme Court and Borough Hall. The tomatoes (and young lady) were from Wilklow Orchards. Their produce was stunning, and I appreciated the lady’s kindness in letting me obsessively photograph her as she cut tomatoes.

I am leaving for […]

In their original form, basteeya are Moroccan dove pies, savory pastries of spiced dove with almonds and cinnamon and sugar. We usually make them with chicken instead, with cumin and saffron and dill and other such things. There are often several dozen of them in our freezer, in case of emergency meat hunger.
These sweet fig […]

When I was flipping through Gale Gand’s Just a Bite, what really caught my eye was her suggestion that when making shortbread, you can simply grate the frozen dough into your baking pan instead of bothering to thaw it and roll it out. How simply wonderful! That means that you can keep a hunk of […]

These are made in much the same manner as the last stuffed zucchini blossoms I posted about, except that they are filled with spicy duck breast instead of the sweet cheese filling I used before. I am so excited that this time we found blossoms with baby zucchini attached! I think someday I will have […]

We bought a bag full of baby zucchini with flowers still attached, and when we took them home and started rinsing them out, we discovered that many of them were filled with dead bees. Yes, bees. What a perk!
Under the cut are links to excellent posts by other food bloggers that you ought to […]

I have the most amazing new cookbook - A Drizzle of Honey: The Life and Recipes of Spain’s Secret Jews, by David M. Gitlitz and Linda Kay Davidson. It is full of recipes for foods cooked and eaten by Jews and conversos in the Iberian Peninsula during the time of Inquisition. To my great delight, […]