Tomorrow: Dexter Filkins, reporter for The New Yorker talks about Iran’s involvement in Syria and Iran’s possible motives and objectives. He speaks about Iran’s Quds Force and what they’re doing on the ground in Syria.
His 2008 book “The Forever War" was a National Bestseller. It explores the wars following 9/11 and the human cost of America’s conflict with Islamic fundamentalism.
photo of Syria via the Washington Post
Such a stunning and haunting photo
What’s so cool about Israeli cuisine is that it’s not a cuisine yet; it’s so new, so in the making.
In the late 1800s a saloon owner named Kate Hester purportedly defied Pittsburgh’s new licensing laws by running a secret establishment where locals in the know could drink and enjoy the company of friends and strangers. When the evening’s festivities got too loud — as the story goes — Hester would hush the crowd by saying “Speak easy, boys.” And from Hester’s saying, the term “speakeasy” was coined.
Earlier this month I checked out several of the city’s most exciting Jewish restaurants. All of them were behind closed doors serving dishes like this six minute egg atop french lentils and an heirloom eggplant.
When I became a vegetarian at 19, Mollie Katzen was the first person I turned to. “The Moosewood Cookbook” and “The Enchanted Broccoli Forest” were on my mom’s shelf even before I ate my last piece of meat, and since I was already cooking for myself in college by then, she passed them onto me.
While no longer vegetarian, I still cook many vegetarian meals at home as well as for my personal chef clients. So I was excited to return to a favorite author, to see how her cooking has changed over the years. Just as my diet and style of cooking has changed a lot, so has hers. (And just like I have, Mollie too has gone back to eating meat on occasion).
In “The Heart of the Plate: Vegetarian Recipes for a New Generation,” which came out yesterday, Sept. 17, gone are the cheese and egg-heavy dishes. Gone also are the recipes written in Mollie’s own handwriting and the line drawings (though they’re inside the front and back covers, as if to satisfy the old Moosewood fans and the photography is her own). Many of the dishes are vegan. And one of my favorite features of the book is that recipes are accompanied by “optional enhancements” as garnishes or finishing touches.
This book is a big one, with chapters divided into hearty-sounding soups, stews, what Mollie calls “Saladitas,” “Cozy Mashes,” burgers and more.
Mollie introduces the book by talking about how her food has changed over the years. As she puts it, “My confidence to lighten things up, acquired over a period of many years, was born out of a trust that people did not need bulk or richness to feel satisfied.
Decisions are made by those who show up.