|4||oranges (Valencia or blood oranges)|
|¼||cup oil-cured black olives, pitted and halved|
|2||Tbsp. red-wine vinegar|
|1||garlic clove, minced|
|¼||cup chopped flat-leaf parsley|
|½||tsp. cumin (optional)|
|3||Tbsp. olive oil|
|~||Sea salt and freshly ground pepper|
This content is from the book The Hadassah Everyday Cookbook by Leah Koenig.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better