Talk
Hug A Turkey
SANTA CLARITA, California — I’ve cooked turkeys. I’ve eaten turkeys. But not until this year did I drop to my knees and hug a turkey. Justice — the turkey — lives at Gentle Barn, an animal sanctuary in this city 40 miles
SANTA CLARITA, California — I’ve cooked turkeys. I’ve eaten turkeys. But not until this year did I drop to my knees and hug a turkey. Justice — the turkey — lives at Gentle Barn, an animal sanctuary in this city 40 miles
‘They allowed Hezbollah to bombard it’: With Israel’s north on the brink of war, a chef commits to the land he loves Senior ColumnistRob EshmanAugust 2, 2024 This story was originally published in the Forward. Click here to get the Forward’s free
Wow. Slagged off by the very editorial page that featured me. I guess that’s why they call it an “op-ed.” Today the editorial writers of the Los Angeles Times weighed in on LA’s homeless problem. They described how it’s really bad and
The early reviews are in on my op-ed in today’s Sunday Los Angeles Times Opinion Section! Naive! Impossible! Never Gonna Happen! The op-ed presented Jim Murez’s idea for housing thousands of homeless qucikly in temporary shelters on vacant land near LAX.
Yom Kippur, the holiest day of the Jewish year, takes place this year from the evening of October 8 to the evening of October 9. Yom Kippur is the Day of Atonement, a holiday set aside for prayer and introspection. The laws
Ma’amoul are semolina butter cookies stuffed with dates and pressed into a decorative round mold. I’ve eaten them at Moroccan Shabbat tables, Palestinian weddings, Lebanese and Turkish restaurants. They are a Mideast staple during the Muslim Eid holiday and Easter, and the
We were seeing The Cripple of Inishmaan at the Antaeus Theatre in Glendale, and if an Irish play isn’t a good excuse to try a Georgian restaurant in an Armenian neihborhood, what is? Khinkali House is tucked into the back of a
I first learned to make sage tea from a Jew who called himself Palestinian. Mr. Yadeni was born in pre-state Palestine in the early 1900s. By the time I met him, he was old. He had made some money creating Israel’s first
For dinner last Sabbath, I cooked mostly Palestinian. I made potatoes roasted with lemon, dill and scallions, green beans stewed with olive oil, tomato and onions, and meatballs in a tamarind tomato sauce, all from cookbooks by Joudie Kalla. (I also served
I started cooking from Joudie Kalla’s Baladi cookbook by making a more complicated dish—meat stuffed grape leaves with tomatoes and potatoes—then I moved on to a simpler cabbage salad. This dish is even easier than that—eggs with yogurt, chili, olive oil and
