Food Bridge

Potato Kubba- Middle Eastern shepherd’s pie

Sarah — Tue, 15 May 2012 18:44:45 +0000

Sure, anyone can make kubba but only the experts, those who have trained for months or years, elevate it to an art form. The culinary tradition of these Middle Eastern dumplings should be taught in university as part of the basic curriculum. “Introduction to rolling Kubba and the family...

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My first book review! Hazan Family Favorites

Sarah — Thu, 10 May 2012 18:46:45 +0000

When I first looked through Hazan Family Favorites by Giuliano Hazan, it felt familiar, as if I had been cooking from it for years. In a way, I had, through his mother. Many of Marcella Hazan’s recipes- pesto, béchamel, minestrone-are included in the younger chef’s book. However, Giuliano shares...

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The best eggplant of my life

Sarah — Sat, 05 May 2012 07:13:34 +0000

Sometimes all it takes is a perfectly grilled eggplant to make things right. After walking for two weeks, I was ready to go home. Instead we stumbled into our campsite- littered with trash, too close to the highway and a view of abandoned buildings. A dump. While I’m all for roughing it, this did...

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Food, culture and a bowl of soup

Sarah — Mon, 30 Apr 2012 09:47:42 +0000

Adopting a new cuisine can be as daunting as learning a new language. It may not pose problems on the cerebral level but certainly on a psychological one. I’d dismissed this as an exaggeration, relevant for picky eaters only, until a visit to China. When I popped in jellyfish in my mouth thinking...

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Aromas of Yemen

Sarah — Tue, 24 Apr 2012 18:53:09 +0000

A restaurant with no name where bowls of soup are served on Formica tabletops, a bakery tucked into the basement of a village home. Yemen still exists in unlikely places. With oil stained shirts and hands dusted with of flour, the owners of these family businesses are keepers of tradition and a...

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