Originally published on Sun March 24, 2013 7:21 am
Credit Courtesy of Laila El-Haddad and Maggie Schmitt
When you think about the Gaza Strip, do you think "organic farming"? How about "family dairy"? Would you expect California pistachios to flavor made-in-Gaza baklava? Have you heard that Hamas has a 10-year plan to develop sustainable local agriculture?
Originally published on Thu March 14, 2013 3:19 pm
By Ian Chillag
As you probably know, New York City Mayor Michael Bloomberg's ban on Big Sugary Drinks Over 16 Ounces was supposed to go into effect this week. But a judge invalidated the ban on Monday, a move applauded by restaurant owners, theater owners, and anyone who likes nothing more on a hot summer day than a refreshing bathtub full of ice-cold Coca-Cola.
Even though he estimates he's made hundreds of thousands of them, Scott Drewno says pork potstickers never get old. In fact, they are the food the executive chef of The Source by Wolfgang Puck, a fine dining Asian fusion restaurant in Washington, D.C., says he would take to a desert island.
"They're everything you want in a dish — salty, savory, filling," says Drewno, as he lovingly holds up one of three bowls of ground pork he planned to season and stuff into dumplings before our eyes.