Monthly Archives: April 2016

Where to Find the Most Soulful Food in Tel Aviv — Food Markets

By Alia Akkam

My first trip to Israel yields numerous culinary highlights, but it’s wandering through the markets of Jerusalem and Tel Aviv, each one bristling with distinctly charming character, which leaves me most captivated. And it is Carmel Market, or Shuk Ha-Carmel, with its sensorial barrage of shouts for straight-from-the-oven rugelach, wafting scents of garlic, and richly hued vegetables on display, I find especially soulful.

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Source:: The Kitchn – Apartment Therapy

My Zero-Waste Week: What I Learned from Cutting Down on Food Packaging — Zero-Waste Living

By Pam Krauss

After a week of making a concerted effort to reduce the food packaging that came into — and went out of — my home, I realized there was plenty of low-hanging fruit to pluck: having my groceries double-bagged when I was too distracted (or just plain slow) to fish my nylon market bag out of my purse; the extra utensils, napkins, and condiments that came along with my takeout; the countless small plastic bags I used to transport items from the bulk bins to my canisters at home. All of these were items I could do without easily and with minimal inconvenience.

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Source:: The Kitchn – Apartment Therapy

Make This Pasta with Za’atar Lamb Ragu for Sunday Supper — Delicious Links

By Lauren Kodiak

I’ve always loved the idea of Sunday supper — a day each week to gather with family and eat delicious food that (presumably) someone’s grandma has spent hours preparing — but with hectic schedules and busy lives, these gatherings seem more like sweet relics of the past.

Let’s reclaim Sunday supper with this pappardelle with za’atar-spiced lamb and yogurt ricotta. It might take you all day to make, but that’s kind of the point.

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Source:: The Kitchn – Apartment Therapy

Recipe: Brûléed Fruit with Mascarpone Yogurt Sauce — Recipes from The Kitchn

By Christine Gallary

I’m always looking for new ways to eat fruit — especially for dessert. Taking a page from the classic French dessert crème brûlée, juicy chunks of fruit are broiled with brown sugar until caramelized on top, and then topped with a creamy mascarpone-yogurt sauce and buttery macadamia nuts.

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Source:: The Kitchn – Apartment Therapy