Make gravlax according to this recipe, and use it in this refreshing salad.
Gravlax is cured salmon from Scandinavia, that can be sliced and served similarly to lox. Slice gravlax and serve over […]
Pastilla is a phyllo dough pastry stuffed with shredded chicken and dried fruit from the Moroccan cuisine. This festive traditional […]
Every time I visit Israel I simply can’t stop admiring the food. The creative chefs of Tel Aviv; the more […]
Mandavortchinek is a unique kugel from Galicia (a historic region in today’s Ukraine and Poland.) The kugel is made with […]
A new take on ashkenazi tzimmes, with heavy Persian influence. The rainbow carrots are roasted in pomegranate molasses and honey (both […]
Yes, we need to plan what to eat even when we fast. For many, Jewish holidays are about food. Even […]
Pickling small stuffed eggplants is a method that spreads from Syria, to turkey, Bukhara and more. Some variations use salted […]
This may look like any noodle kugel, but the use of feta in this Bulgarian-Jewish dish, adds a kick to […]
Israelis love pashidot (plurals of pashtida, which is a crustless pie, or a casserole, or simply put, kugel.) They make […]
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.