Three blue cornflowers, stenciled on white ceramic — for the 18 years I spent growing up in the Philadelphia suburbs, that was my family’s emblem of hummus. The CorningWare dish, wide and stout, was ...
Few foods evoke the Middle East more than hummus. While 82 percent of Americans have never tried the chickpea spread, that number will be shrinking fast if two growing Israeli-owned companies have ...
“Make Hummus, Not War” was the theme of a friendly cooking competition held at a Moroccan restaurant in a trendy Buenos Aires neighborhood. (JTA) — “Make Hummus, Not War.” That was the message behind ...
All cooks have their pet peeves. I have only one such gripe: bad hummus. Really, chefs, hummus is not hard to make. I don’t want it runny or flavorless or chunky or red or green or covered with goji ...
When we asked our fathers if hummus was served in their homes in Morocco and Iraq, they both had the same answer. A resounding no. Papi, Rachel’s dad, told her that in Morocco, only the poor people ...
My husband recently asked me what I thought was the most popular hors d'oeuvre. This was a no-brainer. It's hummus. To prove my point I went to the local supermarket and counted the kinds sold there, ...
When Rabbi Benny Rapoport realized food was the star of Jewish Discovery Center’s annual Unity Day, he promoted it to center stage. From there, the center’s Jewish Food Festival was born and, at Local ...
Editor’s Note: On May 4, 2020, the James Beard Foundation announced the finalists for its writing awards. This piece, originally published in the Forward in 2019, is one of three finalists for the ...
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