In my continuing quest to introduce a high volume of greens into my breakfasts, I came up with a variation on the kuku sabzi theme: little quiches baked in a
In my continuing mission to introduce more greens into my breakfasts (previous attempts included lots of smoothie bowls) I came up with a wonderful solution that can be made ahead
Sabih, the sensational eggplant/egg/tahini/amba sandwich, is a mainstay in Israel, and there’s even a place that serves it in Oakland. It’s easy to make at home whenever you like if
The world is full of horrors, and I’ve been writing and talking and agitating about them for weeks, but people have to eat, so here’s a new recipe. I wonder
The sourdough enthusiasm all around me is inspiring! People are coming over to get starter, measuring their ingredients in grams, having a blast… and eating delicious bread! Along the way,
The bowl obsession continues! Here are just a couple of my bowls from the last few days, to give you an idea of what’s easily possible. It’s as delicious as
For a couple of days I’ve had rushed mornings, which required me to buy my smoothie rather than make it at home; which is how I found out that both
Our friend Adi stayed with us for a few days, and I decided to treat him to a special breakfast pie but I didn't have all the ingredients on hand, so I improvised. The outcome was stunningly delicious, not too sweet, and fragrant with herbal aroma.