TasteSpotting

food.lizsteinberg.com

A light lentil-pomegranate salad with the rich flavors of wine and pie spices.

food.lizsteinberg.com

Sfenj, donuts that traveled from Morocco to Israel. Good at any time, but especially Hanukkah.

food.lizsteinberg.com

When it's cucumber season, make pickles.

food.lizsteinberg.com

Watermelon is good on its own, but even better with arak liquor and basil. [recipe]

food.lizsteinberg.com

Steamed okra. Eaten like edamame. Because sometimes simple is better. [recipe]

food.lizsteinberg.com

Believe it or not, in some places this is a summer squash: Acorn squash stuffed with wild rice and herbs. [recipe]

food.lizsteinberg.com

Spicy fennel carrot salad. Who would ever have thought that fennel could be addictive? [recipe]

food.lizsteinberg.com

A cold salad of cauliflower and hibiscus, and dreams of eating local. [recipe]

food.lizsteinberg.com

Of Iraqi breakfast, and an eggplant that couldn't be translated. [recipe]

food.lizsteinberg.com

The stuff of biblical offerings, green wheat is one of the oldest grain preparations known to mankind. [recipe]

food.lizsteinberg.com

Grilled tomatoes with balsamic date sauce and herbs -- a simple preparation to let excellent tomatoes shine. [recipe]

food.lizsteinberg.com

Sacchietti pasta filled with apples, honey and cheese for the Jewish new year. [recipe]

food.lizsteinberg.com

Mini eggplants stuffed with herbs and rice, plus a special tool that makes hollowing easier. [recipe]

food.lizsteinberg.com

It's not an artichoke, and it's not from Jerusalem: Jerusalem artichoke meets roasted garlic inside this ravioli [recipe]

food.lizsteinberg.com

Sweet potato pancakes with creamy chive sauce -- a buttery twist on a Hanukkah staple (but not just for Hanukkah). [recipe]

food.lizsteinberg.com

Noodles with doodles: Beet/whole wheat pasta with a serious wow factor.

food.lizsteinberg.com

Braised hijiki salad, with an ingredient you'll never find in Japan.

food.lizsteinberg.com

Jello gets dressed to impress with pomegranates and rosewater.

food.lizsteinberg.com

Capers are actually a weed. Here's how to pick and pickle them.

food.lizsteinberg.com

Rice noodles in coconut rhubarb curry -- rhubarb's lemony tang makes an excellent complement to a Thai-style dish.

food.lizsteinberg.com

Dulce de leche cheesecake -- great-tasting dessert made from three simple ingredients (plus the crust).

food.lizsteinberg.com

Cold sesame noodles with cucumber and wakame -- a refreshing summer meal.

food.lizsteinberg.com

Passion-fruit citrus cheesecake -- simple and tangy.

food.lizsteinberg.com

Breakfast with an essence of fruit: Loquat peach waffles

food.lizsteinberg.com

Handmade whole-wheat pasta with fresh asparagus and seared mini eggplants. Easier than it looks.

food.lizsteinberg.com

Crunchy pan-fried potatoes get a burst of color and flavor from kumquat-citrus glaze and slivers of fresh basil.

food.lizsteinberg.com

Fragrant, spicy rice with fried noodles -- something out of an Israeli lunch bar.

food.lizsteinberg.com

Loquats, basil and smoked cheese make for an unusual but good combination on these summery toasts.

food.lizsteinberg.com

Loquats and plums go savory, roasted with garlic and set atop rice for a summer meal in hues of purple and orange.

food.lizsteinberg.com

Fun foods, restaurants and sites in Budapest -- plus the coffee shop that makes the world's best marzipan chocolate cream cake.

food.lizsteinberg.com

Creamy passion-fruit coconut sorbet -- great for warmer days!

food.lizsteinberg.com

Springtime salad of lightly pan-fried asparagus with fresh sage, zaatar and garlic.