Being an immigrant, in this specific case – an Israeli in America, brings with it a constant feeling of longing […]
Appetizers
The Many Uses of Tahini
With hummus consumption in America sky rocketing, it’s time to get to know its versatile relative, the tahini. Tahini, a […]
Roasted Whole Eggplant in Tahini
A classic combination that works every time.
Parsley Tahini Dip
Tahini and parsley dip is a full of flavor Arab recipe that’s very popular in Israel. It is prepared by […]
Georgian stuffed eggplant rolls (Nigvziani Badrijani)
Nigvziani Badrijani combines everything that’s good about the Georgian cuisine, including eggplant, walnuts, cilantro and pomegranate. It is truly an […]
The History of Kugel and Poppy seed walnut kugel recipe
When I asked why the word “kigel” disappeared from the American Jewish culinary vocabulary, I was told it is due to a set of pelvic floor exercised by the same name, invented in 1948 by Arnold Kegal.
Dates stuffed with goat cheese
Madjool dates of the highest quality, meaning very ripe and tender, will work best for this recipe. If you get […]
Tilapia and Pomegranate Ceviche
The Sephardi tradition for Rosh Hashanah includes multiple symbolic blessings over a variety of small dishes. This not only provides a nice […]
Swiss chard kifteh (latkes)
A classic recipe from the Sephardi cuisine, these kifteh are part of the Rosh Hashanah blessing table and Passover fare […]
Leek kifteh (kiftikas de prasa)
Excellent with or without meat, these latkes are hard to resist, especially hot straight out of the pan, so hide them well until dinner.