I have rarely made Israeli food, but I got a cookbook written by a James Beard award-winning chef whose restaurant I visited this summer that was amazing. While the dish i made is not a traditional kebab, it has a lot of the same elements. Instead of using a kebab sword, this dish uses a

This dish is one of my father’s favorite dishes. It takes a LOT of fresh garlic, which is the most time-consuming part of making this dish. You make a lot more of the garlic oil than you need for this dish so you can use it in other dishes later. (That’s what I did.). I

I found another great recipe from Mastering Simplicity by Christian Delouvrier (page 246). This salmon dish did not take that long and was pretty easy to make. I started by heating oil and then I added the salmon. I served the salmon over arugula and then poured balsamic vinegar over both the fish and the salad.

This Sunday’s entry is Duck L’Orange from page 86 of Mastering Simplicity by Christian Delouvrier. The duck had a strong orange flavor but the tartness of the citrus was balanced by the sour from the vinegar and the sweetness from the Grand Marnier, orange marmalade, honey and sugar. I served the dish with rice cooked

Today’s entry comes from Julia Child’s Mastering the Art of French Cooking at page 208. I marinated the swordfish for a few hours with rosemary and thyme, then poached it in white wine.  I served artichokes as a side dish using a recipe from Gordon Hammersley’s Bistro Cooking at Home at page 256 for a