(Also known at my home as the salad I cooked for President Obama)
Recipes
Lemon rosemary bundt cake
The classic cake gets a twist with fresh rosemary, and it’s parve too.
Gravlax, leek and alfalfa sprouts
Make gravlax according to this recipe, and use it in this refreshing salad.
Gravlax
Gravlax is cured salmon from Scandinavia, that can be sliced and served similarly to lox. Slice gravlax and serve over […]
Moroccan ras-el-hanout chicken in phyllo dough (pastilla)Â
Pastilla is a phyllo dough pastry stuffed with shredded chicken and dried fruit from the Moroccan cuisine. This festive traditional […]
Eggplant & cheese sambousak (Abouelafia style)
Every time I visit Israel I simply can’t stop admiring the food. The creative chefs of Tel Aviv; the more […]
Galician potato and yeast dough kugel (mandavortchinek or potatonik)
Mandavortchinek is a unique kugel from Galicia (a historic region in today’s Ukraine and Poland.) The kugel is made with […]
New tzimmes
A new take on ashkenazi tzimmes, with heavy Persian influence. The rainbow carrots are roasted in pomegranate molasses and honey (both […]
Pickled stuffed eggplant
Pickling small stuffed eggplants is a method that spreads from Syria, to turkey, Bukhara and more. Some variations use salted […]
Bulgarian feta noodle kugel
This may look like any noodle kugel, but the use of feta in this Bulgarian-Jewish dish, adds a kick to […]