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February 16, 2005


Mitch Mills

Do tell us about the sweet potato pone, please.

Also, since everyone seems to have a different way of roasting a chicken, I wouldn't mind hearing your version.

ben w

Also pls. 15-bean soup.

Doug M

I finally got a (used Ebay) copy of "Mastering the Art of French Cooking", and was thinking of making braised red cabbage with chestnuts. I was surprised to see that the braising takes upwards of four hours! How long did you cook yours for?

Leila Abu-Saba

I just happened to have some recipes digitized so began uploading the Middle Eastern ones to my blog. Although the site is largely devoted to "signs of hope for peace" esp. in the Middle East, I put up recipes when I can't see any good news to report. Amusingly enough, the referral logs tell me that a good 40% of my visitors come to me looking for "hummous recipes" and "Arabic Food Recipes" etc.

Now I'm thinking of getting one of those Amazon button thingies and linking to recommended Middle East cookbooks. My favorites go with the theme of the blog - Claudia Roden, born and raised in Cairo to a Sephardic family with roots in Aleppo Syria - her "book of Jewish Food" is heavy on the Sephardic and Mizrahi food, with plenty of enchanting stories and photos of Jews of the Levant, pre-1948 of course.

Love your list of what you're eating. Have you seen that photo log of the bento boxes? Some obsessive Japanese mom photographs the lunches she makes for her child. Fabulous. A virus ate my IE browser so I've lost the link...

Ron Mashate

Food... mmmmnnnn. What's for desert Belle?

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