At the Worlds of Flavor conference held in November at CIA's Greystone campus, chefs served up dishes using the age-old method of cooking everything in one pot. Israeli cookbook author Yotam Ottolenghi prepared a Jewish meal of braised eggs with lamb, tahini and sumac.
"The flavors are intense and the contrasting colors and textures are also pretty dramatic," he said. "You should really serve it on its own, with minimal distractions and just a piece of bread."

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