This olive oil based cake is very moist and full of flavors, but make sure to use a mild olive […]
Passover
Celery root and Swiss chard pashtida (kugel)
In Israel we would’ve called it Pashtida. Kugel, casserole, or spoon bread sounds as good.
Persian beef, herb, kidney bean and dried lime stew (ghormeh sabzi)
To make this delicious stew vegan, just omit the beef from the recipe and replace water with vegetable or vegan […]
Sephardi Fritada de patata e kalavasa (Zucchini and potato frittata)
Kashkaval is a hard cheese from the Balkan. It’s available at Eastern European supermarkets.
Fennel, Kohlrabi and green onion salad
 This crisp, fresh-tasting side dish can be made 2 to 3 hours ahead and refrigerated, but in that case, it’s […]
Rice paper feta & green onion burekas
In this recipe, a Turkish pastry, the borek, takes an Asian turn, using rice paper instead of the classic phyllo dough, […]
Whole roasted cauliflower in dukkah
The roasted whole cauliflower craze, as announced by the NY Times, was started in Israel by celebrity chef Eyal Shani. […]
Oshpelo, Uzbeki lamb, carrot and rice dish
Oshpelo, (also osh or plov,) is Uzbekistan’s national rice dish that’s cooked with meat, carrots and chickpeas. The Jews of […]
Stuffed artichoke
This is an easy way, full of flavor, to stuff an artichoke, with a combination of herb, parmesan and anchovy […]
Strawberry in pomegranate & arak soup
Fresh strawberries swim in a cold sweet-tart pomegranate soup (Or better yet, make it alcoholic by adding a little Arak, […]