Let’s talk gourds. Jewish texts mention four types of gourds: cucumber, melon, watermelon and summer squash. Their first appearance is […]
Lángos are popular Hungarian street food of fried potato and yeast dough shaped like a round flat bread with a […]
From my grandmother’s Iraqi kitchen, fried potato patties filled with ground beef that she used to make every Hanukkah. The […]
Cheese boards are not only fun, they are the perfect carte blanche to inspire creativity. And our theme for today? […]
It’s the most wonderful time of the year. Hanukkah is just around the corner and it’s hard to imagine a […]
Hanukkah is associated with the bravery of the Maccabees, the group of heroic Jews who rebelled against the Greek-Syrian empire, […]
Stuffed cabbage recipes are found all over Europe and the Middle East. Whether it’s the Hungarian version with paprika and […]
Fall veggies are excellent for making the most creamy soups without the help of cream, keeping the cool season warm, […]
(Also known at my home as the salad I cooked for President Obama)
The classic cake gets a twist with fresh rosemary, and it’s parve too.
Vered Guttman is an Israeli chef and food writer living in Washington DC. Her columns on Israeli and Jewish food appeared in Haaretz for six years. Vered’s writing was also published in the Washington Post, Slate, Moment Magazine and others.