Unstuffed cabbage

Need something quick and hot? My grandmother’s stuffed cabbage is great if you were going to be home all day and want to spend a lot of that time cooking and watching a pot slowly simmer your stuffed cabbage into yummy goodness. But if you want something that tastes pretty much the same but you […]

Stuffed peppers

Easy to serve at parties These stuffed peppers take a while to make, but you can make them the day before and then just heat them in a low oven (at about 250) for the party, and set them out on trays. Then they are easy for your guests to serve themselves, and it doesn’t […]

Lamb meatballs with plums

Not quite Ottolenghi This is another in the series of recipes adapted from Ottolenghi’s Jerusalem – this one, a way to use up some summer plums and basil. Ottolenghi’s version called for dried figs, if that sounds better, and for mint and cilantro instead of basil. This takes about an hour. How to make lamb […]

Eggplant and ground lamb

From Ottolenghi’s Jerusalem Well, except for Ottolenghi’s version (which I’m sure is delicious) requires three hours of slow cooking, and needs paprika and tamarind sauce. Whereas this version requires about half an hour of cooking, and more ordinary ingredients. Everyone loved it though. How to make eggplant and ground lamb: In a large frying pan, pour […]