One of my family’s all time favorites, these latkes are full of flavor and are a great way to use […]
A very refreshing salad, that’s ideal for the cook who can’t stand the heat in the kitchen… Adapted from my […]
Summer is zucchini time, with more varieties available every year. This recipe uses raw green zucchini and yellow zucchini (also […]
The little arak added to the classic combo of white beans and tomato goes a long way, adding a kick […]
Fattoush is a Palestinian and Lebanese poor-man dish, using old pita bread to make a simple salad more filling, just […]
A spring to summer salad, when okra and tomatoes are at their peak (although it’s fine to use frozen okra.) […]
Two summer favorites, one South American, the other Arab, are mixed here for one fun salad. And in a very […]
Arayes is a Lebanese and Palestinian street food of grilled pita bread that stuffed in lamb kebab mixture and served […]
Spring is a wonderful time, if only for fresh artichoke and fava bean. Stuffed artichoke bottoms, with either ground meat […]
One of my favorite meals ever is this rustic beautiful stew of eggplant, zucchini, pepper and tomato served over very […]
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.