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Cooking Locusts – A Recipe From Moshe Basson’s Kitchen



When does a plague of insects become a healthy snack? When locusts descend on earth. Free food!

When Egyptian skies darkened with tiny whirring creatures bound for tender field crops, Israeli farmers went on high alert to ward off the cloud of locusts heading north.

How to cook locusts?

Foodies, on the other hand, recalled that chef Moshe Basson served locust several years ago at Eucalyptus, his high-end Jerusalem restaurant, as part of a special Biblical feast. Why not exploit the food falling from the sky? Especially as these locusts are kosher and halal.

Old-time bars used to serve pretzels and hard-boiled eggs to encourage drinkers to order more beer. With the sudden abundance of free, high-protein food, it seems logical that Middle Eastern eateries should offer the locust as a crunchy, salty snack. At home, instead of offering the family junk food  poured out of an obnoxious plastic bag,  consider a bowlful of yummy fried locust.

More good reasons to eating locust:

  • You can season them any way you like.
  • Locusts are an ecologically-logical. There are no greenhouse emissions involved in raising them, because they’re not raised, they’re foraged.
  • They’re much healthier alternative to industrially produced junk snacks.
  • No packaging to fill up landfills, and it comes in a convenient bite size.
  • Not to mention how much cheaper a kilo of locusts is, compared to the same weight of, say, potato chips. Can’t get cheaper than free.

We asked Moshe Basson for advice. How does one cook locusts? Fried, stewed, cooked into soup? And what taste do they have?

Locusts taste like quail

“Locust has a taste reminiscent of quail, somehow,” said Basson thoughtfully. “And sunflower seeds. Those familiar with the taste of shrimp will recognize that flavor, also.”

Basson added, “Poor people have always eaten insects in India, the Far East and Africa. They’re an excellent source of protein, but they’re poor people’s food – people are ashamed to say they eat them. Now insects are much more than a culinary curiosity. There’s even talk of an upcoming congress in London where influential chefs will meet to discuss, and cook them. I’d like to present the kosher side of this food.”

We asked how to lower the, well, the ew factor.

Here’s how you eat locusts

“They’re more appetizing if you pull off the head, the short legs, and wings. The long legs are relatively plump, like chicken legs,” said Basson.

Recipe for Moshe Basson’s Crisp Grasshoppers


About 25 locusts

Have ready about 2 liters of vegetable stock (or 10 cups) with a little turmeric added to it.

Throw the locusts in the boiling stock, whole. Cook for about 3 minutes.

Drain the locusts and let them cool somewhat.

Twist off their heads: this will also pull out the black, threadlike viscera.

Remove the wings and small legs.

Make a seasoned flour with 4 tablespoons any  flour, 3/4 teaspoon salt, a little pepper and chili powder, a shake of ground coriander, and dried garlic granules.

Roll the pre-cooked locusts in a beaten whole egg, then roll them in the seasoned flour. Shake excess flour off.

Fry in olive oil for 1 1/2-2 minutes, till color turns golden brown.

Make locust schnitzel

Alternately, use prepared “schnitzel” crumbs, or fry in tempura batter. Clean locusts, dip in flour, then egg, then seasoned bread crumbs.

Serve with a lemony tahini sauce, or a za’atar pesto made more lemony than usual.

Crunch! Enjoy!

Convinced? Good. But we are obliged to report two problems with serving locusts.

First,  you’ll probably have to tell your family a fat lie and claim it’s something else, or they probably won’t eat it.

Second, if you are eating them in Israel, the Israeli agriculture ministry has sprayed insecticides on the little creatures. So by this time, the cloud of edible visitors has succumbed to a cloud of toxins. So check what’s going on with pest control in your region.

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Celebrating the Ephemeral Delight of Asparagus Season




Asparagus, a harbinger of spring, arrives with much fanfare. Its appearance is brief yet intensely anticipated, marking a seasonal shift that excites both home cooks and culinary professionals. The fleeting nature of asparagus season brings with it a unique blend of emotions, from the joy of its arrival to a poignant awareness of its swift departure. This emotional journey through asparagus season offers a profound metaphor for life’s ephemeral moments and the beauty found therein.

The Emotional Spectrum of Asparagus Season

In the culinary world, asparagus is not just a vegetable; it’s a seasonal event. This New York Times article beautifully captures the essence of asparagus season through the concept of “anticipatory nostalgia,” a term that describes the complex feelings of enjoying a moment while simultaneously mourning its passage. This notion is not unique to asparagus but is particularly poignant given the vegetable’s short season.

The German language has words like frühjahrsmüdigkeit—springtime fatigue—a lethargy that follows the long winter months. Similarly, the concept of kummerspeck—literally, “grief bacon”—reflects the weight gained from emotional eating during times of sorrow or stress. These terms reflect a cultural acknowledgment of the emotional impact of seasonal changes, which is mirrored in our culinary experiences.

The Culinary Celebration of Asparagus

As the first tender shoots of asparagus break through the soil, chefs and home cooks alike begin to plan dishes that highlight its delicate flavor. The anticipation builds a narrative around asparagus that goes beyond its taste, encompassing the change of seasons, the renewal of fresh produce, and the joy of springtime cooking.

The excitement around asparagus is evident in the plethora of recipes and dishes that celebrate its arrival. From simple steamed asparagus with a touch of butter to more complex preparations like Yotam Ottolenghi’s miso-infused asparagus dishes, the culinary world revels in its versatility. This enthusiasm is not just about the flavor but about making the most of its brief availability.

Nutritional and Cultural Significance

Asparagus is not only celebrated for its taste but also for its health benefits. Packed with fiber, folate, and vitamins A, C, and K, asparagus is a powerhouse of nutrients. The U.S. Department of Agriculture highlights asparagus as a key component of a healthy spring diet, supporting everything from digestive health to anti-inflammatory needs.

Culturally, asparagus has a storied history. Historical records dating back to ancient times document its cultivation and esteemed place at regal tables. Today, various festivals celebrate asparagus, from Germany’s Spargelfest to the British Asparagus Festival, each underscoring its cultural and agricultural importance.

Sustainability and the Short Season

The short season of asparagus, while a challenge for farmers, also teaches us about sustainability and the rhythms of nature. Modern Farmer discusses how the cultivation of asparagus can serve as a model for sustainable agriculture, focusing on crop rotation and organic farming practices that enhance soil health and biodiversity.


As we enjoy the crisp, verdant spears of asparagus, we are reminded of the transient beauty of nature’s offerings. The anticipation, enjoyment, and inevitable conclusion of asparagus season mirror the human condition—each moment is precious and fleeting, reminding us to savor life’s every nuance. As the season ends, we are left with memories of taste and the anticipation of its return, a cycle that both comforts and inspires.

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The Mixed Reality of AI-Generated Recipes




In the burgeoning era of digital gastronomy, artificial intelligence (AI) is stirring the pot in the culinary world, offering a blend of innovation and complexity. As AI-generated recipes increasingly populate the web—from Instacart’s horrified reactions to questionable creations to food brands like Heinz and Avocados From Mexico integrating AI into their digital strategy—the culinary domain stands at the cusp of a tech-infused revolution. Yet, this emergence prompts a critical inquiry: In the realm of cooking, where the essence is as much about the experience as the outcome, can AI truly hold a candle to human creativity and intuition?

The appeal of AI in the kitchen is undeniable. OpenAI’s ChatGPT and Google’s Gemini are among the tools making waves, allowing curious cooks to experiment with creating recipes in unprecedented ways. University of Pennsylvania professor Ethan Mollick highlights the growing fascination with using AI for culinary purposes, underscoring the technology’s potential and pitfalls. The digital realm is teeming with recipe webpages and food photos, enabling AI to replicate dishes that on the surface appear credible. However, these digital concoctions often lack the multisensory insight that defines gastronomical delight.

The core issue with AI-generated recipes lies in their foundational mechanism. Emily Bender, a computational linguist at the University of Washington, points out that AI operates by regurgitating sequences of words it has encountered, without an innate understanding of food’s complex dimensions. This limitation can lead to recipes that are not only uninspiring but potentially hazardous. From suggesting undercooked chicken to concocting dishes that could interact adversely with medications, AI lacks the discernment to navigate the culinary landscape safely and effectively.

One notable incident involved a New Zealand supermarket’s chatbot, which recommended recipes containing toxic substances. Similarly, AI-produced foraging books sold on Amazon included advice that could be fatal, highlighting the grave risks of unsupervised AI in sensitive areas like food and health.

Beyond safety concerns, AI struggles with the nuances that characterize well-crafted recipes. For instance, the order of ingredients, cooking times, visual cues, and appropriate serving sizes often go awry in AI-generated recipes. This disarray primarily affects novice cooks, who rely on precise instructions to navigate their culinary journeys. AI’s venture into food imagery further complicates matters, inventing dishes with physically impossible characteristics that border on the absurd.

The digital culinary landscape is diverse, ranging from legacy publications and specialty sources like Bon Appétit and Cook’s Illustrated, to a plethora of food blogs and influencers. While the internet democratizes access to recipes, it also blurs the lines between reputable and questionable sources. The rise of AI-generated recipes challenges us to reconsider the metrics of trust and credibility in the digital age.

David Eastwell, a British physicist with a knack for AI experimentation, echoes the sentiment that AI can offer functional recipes but cautions against uncritical acceptance. His project, the Air Fryer Chef, serves as a testament to AI’s potential and its limitations, emphasizing the importance of discernment in the digital culinary realm.

The narrative of AI in cooking is not solely one of caution; there are areas where AI can complement human culinary endeavors. Services like DishGen promise to harness AI for personalized recipes tailored to specific diets or available ingredients, albeit with disclaimers urging users to exercise judgment. Heather John Fogarty, a seasoned food writer and educator, remains optimistic about the human element’s irreplaceability in culinary arts. She underscores the intricacies of recipe development, from scaling to sensory understanding, that AI cannot replicate.

As AI continues to weave itself into the fabric of our kitchens, the conversation around its role in culinary creation becomes increasingly nuanced. The potential for AI to assist in reducing food waste and providing dietary customization is vast. However, as Margaret Mitchell of Hugging Face observes, the rush to adopt generative AI as a panacea for culinary creativity overlooks more reliable alternatives that leverage human-generated recipes.

In the quest for digital gastronomy, AI-generated recipes offer a taste of the future, yet underscore the enduring value of human creativity, intuition, and sensory engagement. As we navigate this mixed reality, the essence of cooking—as an art form, a science, and a communal experience—remains a testament to the human spirit’s irreplaceable flavor.

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Autumn’s Culinary Canvas: Four Must-Have Cookbooks to Spice Up Your Fall Kitchen




As the leaves begin to turn and the air grows crisp, the culinary world eagerly anticipates the release of new cookbooks to inspire the season’s cooking and baking. This fall, a diverse array of titles beckons us into the kitchen, each offering a unique perspective on food and flavor. In this article, we’ll explore four standout cookbooks that promise to enrich your culinary repertoire with global influences and innovative techniques.

1. “Snacking Bakes” by Yossy Arefi Yossy Arefi, known for her “Snacking Cakes” book, returns with “Snacking Bakes” (Amazon link), a collection that celebrates the simplicity and joy of baking. Arefi’s recipes are designed for ease and flexibility, often requiring just one bowl and ingredients that are likely already in your pantry. Her mocha banana cake is a standout, a delightful twist on classic banana bread that’s infused with the rich flavors of cocoa and espresso. Arefi’s approachable style and clever use of ingredients make this book a treasure for anyone looking to satisfy their sweet tooth with minimal fuss.

2. “The Cookie That Changed My Life” by Nancy Silverton with Carolynn Carreño Nancy Silverton, a revered name in the baking world, shares her baking wisdom in “The Cookie That Changed My Life” (Amazon link). This book is a compilation of cookie recipes that Silverton has perfected over the years. The peanut butter cookies, in particular, have garnered attention for their perfect balance of creamy and crunchy textures. Silverton’s meticulous attention to detail ensures that each recipe in the book will guide you to create the “absolute best version” of each cookie.

3. “For the Culture” by Klancy Miller Klancy Miller’s “For the Culture” (Amazon link) is more than a cookbook; it’s a celebration of Black women in the realm of food and hospitality. The book is a valuable resource for anyone looking to delve into this field, offering essays, interviews, and recipes that highlight the contributions and experiences of Black culinary icons. Miller’s work is both an homage and a guide, providing insight into the diverse and rich tapestry of Black food culture.

4. “Made in Taiwan” by Clarissa Wei with Ivy Chen Journalist Clarissa Wei and culinary instructor Ivy Chen take readers on a deep dive into Taiwanese cuisine with “Made in Taiwan” (Amazon link). This book corrects common misconceptions and showcases the multifaceted nature of Taiwanese food, influenced by indigenous populations, colonization, and various waves of immigration. From street food favorites like popcorn chicken to indigenous dishes such as abai, Wei and Chen’s book is an essential read for those looking to explore the true breadth of Taiwan’s culinary landscape.

These four cookbooks are just a taste of the exciting new titles available this fall. Each offers a window into the diverse world of food, from the simplicity of a perfect cookie to the complex history of a nation’s cuisine. As we settle into the cooler months, these books invite us to explore new flavors and techniques, and perhaps, find a new favorite recipe to cherish and share.

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