Chervil {Anthriscus cerefolium}, sometimes called garden chervil, is a delicate annual herb, often used to season mild-flavored foods such as poultry, seafood, or vegetables. It is a constituent of the French herb mixture "fines herbes". Some cooks refer to it as "gourmet's parsley". Historically, it's had various traditional uses: Pregnant women ( Read more... )

BULGARIAN CUCUMBER AND WALNUT APPETIZER
Serves 6

Many Bulgarian Jews came to Israel bringing with them their passion for excellent yogurts, which are often used in salads. When made with very thick greek yogurt, this appetizer can be shaped into balls and served on salad leaves.

1 large cucumber
3-5 garlic cloves, finely chopped
250ml/8floz/1 cup Greek ( Read more... )

The exact origins of the mango are unknown. Most believe that it is native to Southern and Southeast Asia, including areas of the Philippines, India, Burma, Sri Lanka, Pakistan and Bangladesh. There are fossil records that date it back 25 to 30 million years. Mangos retain a special significance in the culture of South Asia where they have been ( Read more... )

NICOISE SALAD
Salade Nicoise

Catherine-Helene Barale, who runs a restaurant in Nice of the same name, is a formidable elderly woman who fiercely upholdes Nicois cookery traditions. According to her, the true salade nicoise never contains potatoes or any other boiled vegetable. Here, then, is the 'real thing', made with raw vegetables only and ( Read more... )