One of my favorite meals ever is this rustic beautiful stew of eggplant, zucchini, pepper and tomato served over very […]
Main course
Stuffed artichoke bottoms
Since Passover arrives in spring, it is customary to incorporate many spring vegetables on the Seder meal. Stuffing artichoke bottoms […]
Tunisian fish in spicy sauce (chraimeh)
Chaimeh is a classic recipe from the Tunisian cuisine, and a favorite among Israelis of all origins. This dish is […]
Khoresht fesenjan – Persian chicken, pomegranate and walnut stew
Khoresht fesenjan is one of the most beloved stews from the Persian cuisine. Walnut with pomegranate is a classic Persian […]
Meatballs in spring vegetables and oregano-lemon sauce
This dish celebrates spring abundance in all its beauty and flavor. Feel free to include any spring vegetable, including baby […]
Ashkenazi cholent – Shabbat overnight stew
When I was growing up in Israel, every shabbat afternoon was spent at my Polish grandmother’s, Rachel. As we sat […]
Moroccan chickpea and meat Shabbat stew (adafina/s’heena)
Moroccan and Tunisian adafina (or dafina, t’feena, s’heena, s’cheena) is a dish of chickpea, meat and vegetables that is cooked […]
Egg Noodles with poppy seeds and walnut
The pasta dish is a savory take on a Hungarian noodle dish with either poppy seed or walnut and sugar. […]
Tunisian wheat overnight stew (hareesa)
Hareesa is a Tunisian Shabbat overnight stew that started as an Arab overnight dish of wheat and meat. The dish […]
Sephardi fish in lemon and egg sauce (Pescado con limon y huevo)
Pescado con lemon y huevo is a Sephardi fish in lemon-egg sauce, that is served year round, but is great […]