total posts: 32
A light lentil-pomegranate salad with the rich flavors of wine and pie spices.
Sfenj, donuts that traveled from Morocco to Israel. Good at any time, but especially Hanukkah.
When it's cucumber season, make pickles.
Watermelon is good on its own, but even better with arak liquor and basil. [recipe]
Steamed okra. Eaten like edamame. Because sometimes simple is better. [recipe]
Believe it or not, in some places this is a summer squash: Acorn squash stuffed with wild rice and herbs. [recipe]
Spicy fennel carrot salad. Who would ever have thought that fennel could be addictive? [recipe]
A cold salad of cauliflower and hibiscus, and dreams of eating local. [recipe]
Of Iraqi breakfast, and an eggplant that couldn't be translated. [recipe]
The stuff of biblical offerings, green wheat is one of the oldest grain preparations known to mankind. [recipe]
Grilled tomatoes with balsamic date sauce and herbs -- a simple preparation to let excellent tomatoes shine. [recipe]
Sacchietti pasta filled with apples, honey and cheese for the Jewish new year. [recipe]
Mini eggplants stuffed with herbs and rice, plus a special tool that makes hollowing easier. [recipe]
It's not an artichoke, and it's not from Jerusalem: Jerusalem artichoke meets roasted garlic inside this ravioli [recipe]
Sweet potato pancakes with creamy chive sauce -- a buttery twist on a Hanukkah staple (but not just for Hanukkah). [recipe]
Noodles with doodles: Beet/whole wheat pasta with a serious wow factor.
Braised hijiki salad, with an ingredient you'll never find in Japan.
Jello gets dressed to impress with pomegranates and rosewater.
Capers are actually a weed. Here's how to pick and pickle them.
Rice noodles in coconut rhubarb curry -- rhubarb's lemony tang makes an excellent complement to a Thai-style dish.
Dulce de leche cheesecake -- great-tasting dessert made from three simple ingredients (plus the crust).
Cold sesame noodles with cucumber and wakame -- a refreshing summer meal.
Passion-fruit citrus cheesecake -- simple and tangy.
Breakfast with an essence of fruit: Loquat peach waffles
Handmade whole-wheat pasta with fresh asparagus and seared mini eggplants. Easier than it looks.
Crunchy pan-fried potatoes get a burst of color and flavor from kumquat-citrus glaze and slivers of fresh basil.
Fragrant, spicy rice with fried noodles -- something out of an Israeli lunch bar.
Loquats, basil and smoked cheese make for an unusual but good combination on these summery toasts.
Loquats and plums go savory, roasted with garlic and set atop rice for a summer meal in hues of purple and orange.
Fun foods, restaurants and sites in Budapest -- plus the coffee shop that makes the world's best marzipan chocolate cream cake.
Creamy passion-fruit coconut sorbet -- great for warmer days!
Springtime salad of lightly pan-fried asparagus with fresh sage, zaatar and garlic.