Category — Apropos - Michele Kayal

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“My people,” that is those of the Levant, have known chickpeas for thousands of years, as have the peoples of Spain and India (and I’m sure I’m leaving someone out, so please do write in and tell me who I’ve missed). But I’d never before heard of fresh chickpeas, that is, garbanzos green and young, still in their pods. I still have yet to see or taste one — not a single store in my area is carrying them. Check out what I found out about these seasonal treasures.

Tea and crumpets, toad-in-the-hole, bangers and mash. All conjure up the London damp, but surely there is no food more English than Marmite. Please check out my ode to the sticky substance in National Public Radio’s Kitchen Window.

I’m just a girl who can’t say no – to grape leaves or tamales or kimchi or korma or….you get the picture.

I’m also a reporter and food writer published in The New York Times, Gourmet (may it rest in peace), Bon Appetit, Conde Nast Traveler, Associated Press, National Public Radio and the other usual suspects.

But it’s my identity as a hyphenated American married to another hyphenated American (Indian guy) that drives my passion. I’ve lived and traveled around the world, from England to India, Prague to Hawaii, from Syria, Singapore and Seoul to Jakarta, Japan, and Jordan, eating, meeting and writing. For me, a “juicy” story is literal: the way Thanksgiving turkeys are cooked underground in Hawaii; Hawaii’s fascination with Spam and the festival that honors it.

Now those stories have spurred The Hyphenated Chef. I hope you’ll enjoy them as much as I do.

– Michele Kayal