As the weather cools, I find myself returning to the kitchen after months of warm-weather reprieve. A few years ago, I wrote about the comforting magic of "soft and pliant" egg noodles, the base for one of my all-time favorite meals: my Nana's cream chicken. I described it as "a steaming bed of freshly boiled egg noodles, the curlicues dancing …
Our iftar table is not complete unless it has a dish of hot, well-seasoned fuul, studded with chopped veggies, on it. The fuul plate was different this time, as it had the added bonus of freshly made taameya crumbled on top, along with the mandatory white cheese, and tahini on the side. Then come the veggies: finely diced red onions …
