The classic filling for these yeast dough crescents is poppy seeds cooked in milk and honey. The yeast in the […]
Hamantaschen are the new soufganiyot! Take a stroll through the many pastry shops in Israel these days before Purim and […]
Rainbow sprinkles on the outside, cream cheese frosting inside. *Mic drop
Classic Purim cookie takes an Israeli-Italian turn.
This idea for this recipe came from a roasted whole cabbage I had at an Eyal Shani (of Miznon fast […]
My husband heard this story many times as a child: When my father-in-law was about 12 years old, he and […]
The mitzvah of Mishloach Manot (in Hebrew “sending portions of food) , or chalach manot, sending a basket of food […]
Queen Esther, according to Jewish tradition, kept a vegetarian diet of seeds at King Achashverosh’s palace, in order to avoid […]
Poppy seed ice-cream is pretty popular in Israel’s many artisanal ice-cream and gelato parlors. As with anything poppy seed, the […]
For those who, like me, cannot have enough poppy seeds, this is the cake for you. The origin of this […]
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.