I once dated a Palestinian man. He taught me how to make a proper plate of hummus, and he introduced me to za’atar, which turned into a life-long love affair.

Za’atar is a Middle Eastern spice blend made with the herb za’atar, sumac, sesame seeds, and salt (and sometimes (more…)

Introducing Guest Blogger Bhakti Ziek

I’m very happy to be introducing Bhakti Ziek to you. If you read my previous posting about Jewish Corn Bread, her name will be familiar to you.

Bhakti has her own blog (click here to go to it) where she writes about textiles, life, food, and more. More importantly, to this blog anyway, Bhakti is a member of the Dowdy Corners Cookbook Club. To accompany the authentic sour rye breads she planned to make for the latest DCCC potluck (for Secrets of a Jewish Baker), she honed and re-honed a delicious recipe for chopped liver. I asked if she’d be willing to share the recipe with DCCC readers. She said yes, and here it is. Thank you Bhakti. HJ

A Recipe for Chopped Liver

By Bhakti Ziek

We all have foods that we detested as children and love as adults—avocados top the list for me. For many people, liver fits the bill, though (more…)