WARM­ING WIN­TER STEWS

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD - • PAS­CALE PEREZ-RU­BIN Trans­lated by Han­nah Hochner.

Now that the cold rainy days of win­ter are here, it’s time to start pre­par­ing hearty com­fort foods. I love pre­par­ing dishes that re­quire the soak­ing of legumes overnight or long hours of sim­mer­ing to soften the meat and ex­pand legumes.

Even days that start out sunny can quickly be­come cold and stormy. As soon as the first win­ter storm hits, I scurry to my pantry and check my stock of ba­sic stew in­gre­di­ents and make a list of ev­ery­thing I’ll need for the sea­son to cook fill­ing soups and stews for my friends and fam­ily.

I love gath­er­ing all the col­or­ful lentils, grains and pas­tas. Some of my fa­vorites are buck­wheat, dried peas, beans and chick­peas. When I ar­rive home from the store, I im­me­di­ately pour all the dif­fer­ent legumes into glass jars that I keep on my kitchen counter all win­ter long, so that I can see the en­tire as­sort­ment of col­ors and tex­tures. This makes it eas­ier for me to pick what I want when plan­ning a soup or stew.

The fol­low­ing are a num­ber of recipes that will keep you warm and toasty this win­ter.

Pho­tos and styling: PAS­CALE PEREZ-RU­BIN and CHAGIT GOREN

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.