The story of chili always ends with the statement that it’s better the second day.
A pork version of the traditional German veal schnitzel, this is a great family favourite in our house.
Noce Moscata means “nutmeg” in Italian.
[Related: The Fondue Manifesto]
Fondues are a bit like Bloody Marys in that everyone has their own way of making one.
This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.
Everyone needs a simple oven-roasted chicken every now and then. This recipe gets a vibrant lift from the bright, clear flavor of tomatillos.
Next to our hummus, this is the dish that put Zahav on the map.
This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.
Put the entire pork belly in a stockpot and add enough water to cover the meat completely. Bring the water to a boil, then turn down the heat to medium. Parboil the pork belly, uncovered, for 20 minutes, continuously skimming off the scum that forms on the surface. Drain, and let the pork belly cool. Then cut it into pieces about 1 1/2 inches square.