We approached a culinary novice today, someone who might enjoy a few ideas on how to cook easy, familiar dishes in a new or fun way. (Or, well, at all.)
“What’s a good food topic for the blog today?” we asked.
“Tacos,” says he. “People want to read about cooking tacos.”
So. Tacos. read more »

Today is National Brisket Day, which converges deliciously with the fact that May is National Barbecue Month. Therefore, we bring you (fresh off the, um, mental grill) some fun facts and tips about brisket. And, of course, some recipes to try tonight, if you’re feeling festive.

Brisket is classified as a tough cut of meat, which is why it’s cooked slowly until it’s more tender. This long process also gives the meat lots of time to absorb flavor. Brisket is generally inexpensive and, when wrapped tightly, can be fresh frozen anywhere from six to twelve months. This cut of meat should be quick seared or braised before the main cooking process begins. read more »

Well, if you’re in Ann Arbor, Mich., June 2, you can pretend!

In Tunisia, Middle Eastern and Mediterranean-inspired dishes speak with a French accent. Spicier than most other North African cuisine, Tunisian food features a warm, sun-based flavor palette grounded in mainstays like couscous and sundried tomatoes. In June, you can get a mouthful of this blend-of-many-flavors at Zingerman’s Deli when the eatery presents ZingFeast: Flavors of Tunisia with Moulins de Mahjoub.

At the event — part of a monthly series of ZingFeasts — Onsa and Majid Mahjoub, who own Les Moulins Mahjoub in Tunisia, will serve their hand-rolled couscous and wild mulberry jam alongside stories about the traditional foods and history of their native land. read more »