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I spent five years at “Lechem Erez” in Herzliya. During those years, we created at “Lechem Erez” a simple cuisine inclined to use herbs and dwarf leaves, balady vegetables and local fruits, fresh meat…
Food was important not just as a means of survival, but also because, as Ma repeatedly told me, “it’s made with love that makes it taste so good.” As a toddler, perched on a chair, I watched each step…
The Settlement Cook Book, first published in 1901 as a pamphlet, soon became a mainstay of American domestic culture and was published in more than forty editions before its final publication in 1991…
The Street was my father’s life. He was a commission merchant in Washington Market, contracting for crops from farmers in Florida, Georgia, the Carolinas, California, Texas, and just about everywhere…