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2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000
NOVEMBER 2009
 Venice Cooking School
That's the name of the school founded by James Beard Award Winner, Clifford A. Wright and Julia Child Award Winner, Martha Rose Shulman in Venice, California. In addition to the Mediterranean cuisine that they are famous for, they also teach specialized classes such as "The Wonderful Food of Tuscany," "Tapas: the Delicious Little Foods of Spain" and the timely "Thanksgiving Without Tears."
  Great Gifts
Classes at Venice Cooking School are at the top of our holiday wish lists, followed closely by Martha's latest cookbook, Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine which focuses on on fresh, seasonal produce, preferably organic, preferably from the farmers' market; and
Clifford's soon-to-be-released,  
The Best Soups in the World which we absolutely guarantee will live up to its name.
Still Need Ideas?
Create your own gift at TasteBook.com. Create a personal cookbook in minutes. Buy three and get free shipping through 12/8/09. Enter code BUY3FREE to redeem. Free shipping applies only to single orders with three or more TasteBooks (not including gift certificates and recipes packs) shipped to addresses within the 48 states (excludes Alaska, Hawaii and Territories). Offer expires at 11:59 p.m. PST on December 8, 2009.) What a lovely way to share recipes with your family and friends.
Thank you for visiting Sudairy.com
Next, we'll be featuring stellar chef Mourad Lahlou of Aziza restaurant in San Francisco. His 2010 series for Public Television will introduce the culinary culture of traditional Moroccan cooking to the contemporary North American kitchen. A book may also be in the works...
OCTOBER 2009
 Cooking Without Borders
The Next Food Network Star's Jeffrey Saad enjoys combining flavorful and often unexpected ingredients to achieve amazingly tasty dishes in very little time.
On episode seven of season five, Jeffrey's wood-grilled fresh fish entrée was chosen to appear on the menu of 690 Red Lobster restaurants across North America. For his pilot, entitled The Ingredient Smuggler, he made a Harissa Steak Sandwich that has become a weekend favorite at our house. Check out webisodes of The Spice Smuggler and Jeffrey's blog for more fantastic recipes and great cooking tips!
 Jeffrey's Favorite Causes
Alexandria House is a non-profit transitional residence and house of hospitality providing safe and supportive housing for women and children in the process of moving from emergency shelter to permanent housing in Los Angeles County. Find out how you can help.
The Michael Hoefflin Foundation for Children's Cancer provides financial and emotional support to children and their families. They strive to educate the public and provide grant funding for innovative research to accelerate progress in the fight against pediatric cancer. Please consider a tax-deductable gift to this very worthy cause.
AUGUST 2009
 Queen of Lebanese Cuisine
Anissa Helou, lovely London-based cookbook author and internationally known food writer, is one of the leading experts on the cuisines of the Mediterranean and the Middle East. Her cookbook, "Mediterranean Street Food: Stories, Soups, Snacks, Sandwiches, Barbecues, Sweets, and More from Europe, North Africa, and the Middle East " is a favorite in our kitchen.
 Anissa has a wonderful blog, which recently featured recipes for traditional tabbuleh, white tabbuleh (see photo), and kissir — the Turkish version of tabbuleh. They are all healthy, easy to make and absolutely delicious.
 Anissa's Charity of Choice
The goal of the Lebanese Red Cross is to disseminate peace, serve society, and alleviate human suffering with neutrality and without any racial, sexual, social, religious or political distinction. They raise awareness of Traffic Safety, HIV/Aids, the Environment, Land Mines and Cluster Bombs, and the dissemination of the International Humanitarian Law. We hope you'll support their ongoing efforts.
Get Involved
Collective Roots educates and engages youth and communities in food system change through sustainable programs that impact health, education, and the environment.
Through garden based learning, they're changing the lives of kids who may otherwise not have access to fresh foods. Learn more about their amazing work and help them help others.
JUNE 2009
 Dirt to Dining
Chef Jesse Ziff Cool
of CoolEatz Restaurants hosted the first annual organic food and wine tasting event benefitting Eco-Farm on Sunday, June 7, 2009, at her Palo Alto home. We were able to tour Jesse's organic kitchen garden; sample beautiful food prepared by her staff, paired with a wonderful selection of wines — served by their actual organic farmers and winemakers; and attend  educational workshops on Organic Growing, Biointensive Growing, Non-toxic Pest Control, Green Remodeling, and why local, sustainable organic food plays such a big role in Jesse's life. The lovely weather and delightful jazz band were the icing on the cake of a perfect late spring afternoon. 
Completely inspired, we went home we broke out our favorite Jesse Cool cookbook, Your Organic
Kitchen. This book is a treasure for the photographs alone. Since we already had lamb in the fridge, we made the Saffron Couscous as a side — a fantastic alternative to rice or potatoes.
If You're Feeling Inspired
You can start your own organic garden with Seeds of Change certified organic seeds, seedlings and plants. Their catalog is gorgeous — filled with beautiful fruits, veggies, herbs and flowers you won't find at your local Home Depot!
 What to do with your leftover seeds, as well as the seeds from your harvest? Consider the World Food Corps Seed Bank.
Or if you're a Facebook member, join Culinarians for Seed Bank. This program gives you the opportunity to help countries suffering from dessertification grow fresh foods.
MARCH 2009
 Assyrian Food
We've always loved posting recipes that readers send in. This month, we received one that we just had to feature. It came from Hilda Sterner, who has documented and preserved her mother's home cooking, in the book "Mom's Authentic Assyrian Recipes." It's a wonderful collection and we're very happy to share the recipe she submitted, Riza ooh Bagila (Rice with Dill and Lima Beans), with you here.
 And for those of you who have never made dolma before, be sure to check out the video of Hilda and her mother, Najiba Mirza, preparing Dolmah't Chalamah (Stuffed Cabbage). It's very informative — you'll pick up many helpful tips. And they've even included a blooper reel!
More Video and Music
Check out our new cooking video page. And you can now listen to hundreds of high quality mp3 clips on our updated music page.
Great Cause
 This month we're featuring FreeRice.com. Play a game to increase your vocabulary, and with each correct answer, you are making a donation to the UN World Food Program (WFP). As the world's largest food aid agency, WFP works closely with many other organizations in over 75 countries. In addition to providing food, WFP helps hungry people to become self-reliant so that they escape hunger for good. According to the United Nations, about 25,000 people die each day from hunger or hunger-related causes, most of them children. So please visit FreeRice.com today.
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