My inspiration for this recipe comes from a dip I enjoyed at the boisterous Jerusalem restaurant Machneyuda. There, Chef Uri Navon serves several colorful spreads in a single bowl, and the result, which resembles a painter’s palette, is both playful and renegade. I start with a base of creamy labneh, then top it with generous…
A little over a year after Russia banned imports of high-quality European dairy products, the country’s agricultural watchdog has said that almost 80 percent of the cheese in Russia’s shops is fake. Local production of dairy goods boomed after the Kremlin responded to Western sanctions with a food import embargo. But many producers have been…
CHINA – The changing diet of the Chinese population means that self-sufficiency is no longer a viable aim for the country, according to a new report released by PwC. China is eating more and more meat, as the daily animal calorie intake more than doubled per person since 1991 as wealth rose. Soft commodity foodstuffs…
If you love cheese — like, really, really love cheese — you need to know a little something about it. It’s one thing to know that you enjoy it with a warm, crusty baguette, or that you like itmelted on top of noodles. That’s great, but history is important too. Like the fact that the Egyptians have…