Here is a specialty of Tunisian Jewish cooking that goes wonderfully with your chicken broth. Minina is a kind of savory egg and chicken cake, cooked in a water bath, which gives it an unmatched tenderness. I’m sharing our family recipe for a classic Minina.
Herring and potato salad, or hareng pomme Ć l’huile, is another French bistro classic that everyone loves. It’s very simple to make and, as is so often the case, its success depends mostly on the quality of the ingredients: good potatoes and good herring.
These zucchini flans are soft and moist, a fresh idea and a nice change for using up zucchini! They can go alongside fish or meat, or stand on their own with a salad.
In a word? Delicious. Israeli chef Eyal Shani has restored this excellent, sometimes overlooked vegetable to its former glory. Whole roasted cauliflower is a recipe to adopt and serve to everyone who thinks vegetables are boring! You’ll never again be embarrassed to say that cauliflower is one of your favorite vegetables. And if nothing else, you’ll have a great recipe to serve to your vegetarian friends.
Here is an easy cooked artichoke salad that is always a hit as part of a kemia (Tunisian appetizer spread), especially when serving couscous.
With summer on its way, here’s a starter that always has a place among my fresh salads: raw artichoke, sliced into a carpaccio and simply dressed.
If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!
Roasted and marinated vegetable antipasti are a staple of Italian starters. Colorful and full of flavor, they also make a great side, especially with a beef carpaccio or a beautiful burrata.
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