Shuk and Cook

How to make Tuscan mushroom soup, a delicacy from Maremma At this time of year in Italy, there's nothing better than the flavours of the forest. If you love Italian porcini and other mushrooms, why not tru this flavourful Tuscan soup? Food writer Silvana Lanzetta shares a traditional regional recipe.

Ta'amim CONNECTING JEWS WITH THEIR HERITAGE THROUGH FOOD

Ta'am provides a space to bring people together, pu

Perfect for a stormy Shabbat!!

A variation on a old favorite - vegan cholent - Modern Manna This meat and dairy free Shabbat stew is rich with beans, chickpeas, potato, chestnut, dates and stuffed Swiss chard leaves.

Guess what...
I was invited to join this month's NY Times recipe lab.
What fun! Here's a link if you'd like to hear my discussion with Yotam Ottolenghi and Sami Tamimi about their Jerusalem Cookbook and the chicken & cardamom rice recipe in particular (I did a veggie adaptation).
http://www.nytimes.com/2013/07/31/dining/recipe-lab-video-chat-on-jerusalem.html?_r=0

Recipe Lab Video Chat on ‘Jerusalem’ For

this month’s Recipe Lab

, The Times’s Julia Moskin

asked home cooks

what recipe from “Jerusalem: A Cookbook” they’d most like to discuss with the authors, Yotam Ottolenghi and Sami Tamimi, in our Google+ Hangout, which you can watch live on this page at 2 p.m. Eastern time.

Rubinite meets dragon (fruit) in Jerusalem!