Tabouli: When History and Taste Should Be the Only Things on the Menu

The Weiser Kitchen™ — Tami Weiser

Tabouli: When History and Taste Should Be the Only Things on the Menu

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When I make tabouli and futz around with it, I think about its history. This salad of bulgur wheat, herbs, and tomatoes (also spelled tabbouleh) is deep and rich in history, but frankly, that history is usually either ignored or twisted for a political agenda. Tabouli, to me and as far as research can “prove,” is Lebanese. It may or may not actually be a singularly “Arab” food (as in Arab traders, invaders, or settlers who either invented it or brought it to the region), but it is most certainly widely eaten by Arabs throughout the Levant—Lebanon, Syria, Israel, Palestinian territories, and Jordan. It is a kissing cousin to a Turkish kisir, and other versions can also be found in Egypt and the eastern Mediterranean. It is a common food… Read More

A (Sort-of) Surprising Meeting of the Minds: Kian Lam Kho, Molly, and Me

The Weiser Kitchen™ — Tami Weiser

A (Sort-of) Surprising Meeting of the Minds: Kian Lam Kho, Molly, and Me

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I was invited to a pre-conference gathering that took place right before the International Association of Culinary Professionals annual conference this past April. And I simply must, must, must share with you guys about the event and one very special person I met. The gathering was organized by Molly O’Neill (yes, the Molly O’Neill—that one, the iconic food writer, memoirist, historian, teacher, and—lucky for me—my mentor). At this educational event, I learned about true regional Chinese cooking from the charming, award-winning and revolutionary culinary thinker, teacher, and cookbook author, Kian Lam Kho. Kian deservedly went on to win IACP Cookbook Awards in two categories (Culinary Travel and the Julia Child First Book Award) a few days later. There were some other tremendously interesting people at the event. The incredible Irvin… Read More

A Last Father’s Day

The Weiser Kitchen™ — Tami Weiser

A Last Father’s Day

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We all have parents. Some of us are lucky enough to know they were pretty remarkable people.  I had that. Some of us are lucky enough to know that they were great contributors to society. I had that too. But only a few of us know, I mean genuinely know, that we were gifted in life with a devoted, supportive, kind father whose love knew no bounds. A man for whom nothing, and I mean nothing, was as absolute and infinite as his love for his children, grandchildren and wife. I was that lucky. So was my sister. In so many ways so was my husband, Bruce. Bruce was a son to my father, and my father a mentor, friend and companion to Bruce. We, all of us in my generation,… Read More

Kosher/Soul’s Shavuot 2016: A Multicultural Macaroni and Cheese Kugel

Afroculinary in The Weiser Kitchen — Michael W. Twitty

Kosher/Soul’s Shavuot 2016: A Multicultural Macaroni and Cheese Kugel

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Editor’s Note: Food writer and historian Michael Twitty shared this macaroni and cheese recipe for the holiday of Shavuot, which commemorates the giving of the Torah on Mount Sinai, as well as the spring harvest. In Ashkenazi communities, the holiday is traditionally celebrated with dairy meals. This is a delicious Shavuot dish, but don’t limit yourself—it can be enjoyed throughout the year. As an African American who happens to be Jewish, or a Jew who happens to be African American, I am obligated to love two things: macaroni and cheese and kugel. They are basically the same idea—only they aren’t. Noodle kugel seemed to me a weird sweet cinnamony macaroni and cheese—but without the right cheese, and because kashrut demands a separation of dairy and meat, I had to get… Read More

Holey Moley! It’s National Donut Day! (another great ghost post by Sherry Gerstein)

The Weiser Kitchen™ — Tami Weiser

Holey Moley! It’s National Donut Day! (another great ghost post by Sherry Gerstein)

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This post is by my managing editor, Sherry Gerstein. Thanks for manning the fort, Sherry!—Tami Weiser. Illustration from Homer Price (Viking). Copyright (c) 1943 by Robert McCloskey. We published this post last year, on June 5. So why is National Donut Day 2016 on June 3 this year? A little research revealed that National Donut Day is ACTUALLY on the first Friday in June. This is a huge relief to purists like us. We wouldn’t want one of our favorite food holidays to be subject to crass materialism and merchandising, now would we? National Donut Day is here. This unofficial holiday was created as a fundraiser for the Salvation Army on June 5, 1938. It honored the women who served doughnuts to the soldiers of World War I. But wait, it’s not that… Read More