Having enjoyed Israeli falafel for many years, it occurred to me that the basic ingredients of falafel, namely the fried chickpea concoction could be flavored with many different seasonings, not just the usual Middle Eastern ones. So, here is my Mexican variety.
Read MoreIn the U.S., oxtails are not such a common meat. Most cooks have no idea what to do with them. They are used mostly in soups. While in South Africa, I learned what a flavorful dish can be created using oxtails as the basis of a curry. This is one of my personal favorite combinations.
Read MoreThis is one of my favorite South African recipes. It is very simple and very delicious. What could be better than that? Serve it with rice, because there’s a lot of flavorful gravy.
Read MoreEvery Jewish cook worth her salt (yes “her”) has a favorite recipe for gefilte fish, passed down from generation to generation. In the old days, this recipe was a tedious and smelly chore since the fish had to be chopped by hand. Today, the food processor has liberated the traditional Jewish cook. There is nothing nouveau or fusion about this recipe. It is just plain excellent, the quintessence of Jewish holiday cooking.
Read MoreMany of the ingredients in this beef brisket recipe will be familiar to Jewish cooks, including the Coca-Cola. However, I find that the addition of the Chinese Five Spice gives this dish a much more interesting layer of flavor.
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