Since Passover arrives in spring, it is customary to incorporate many spring vegetables on the Seder meal. Stuffing artichoke bottoms […]
The history of flat bread starts around the year 4,000 BC in Egypt. And at this point in history, some […]
 Chraimeh is a classic recipe from the Tunisian cuisine, and a favorite among Israelis of all origins. This dish is […]
Persian rice is known everywhere for how good it is, and the secret to a good Persian rice is the […]
Khoresht fesenjan is one of the most beloved stews from the Persian cuisine. Walnut with pomegranate is a classic Persian […]
Gondi are dumplings of chickpea flour and ground chicken from the Persian cuisine that are very popular among Jews. The […]
Here’s a recipe that comes from the Turkish-Jewish community, that I’ve learned about thanks to the wonders of the many […]
It’s hard not to get inspired by all those over-the-top cheese and chocolate boards on social media in the last […]
I can’t think of anything more indulgent, more comforting, than freshly made, still warm, chopped liver on a slice of […]
There are many advantages to making your own chrein (which is, for those who missed out on their Jewish education, […]
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.