The pasta dish is a savory take on a Hungarian noodle dish with either poppy seed or walnut and sugar. […]
Celebrating Tu B’shvat in Israel seemed always very natural. On the hills leading to Jerusalem almond trees were already blooming […]
If you love beets, you’ll enjoy these colorful, easy and yummy snack. What I love about this recipe, is that […]
Pescado con lemon y huevo is a Sephardi fish in lemon-egg sauce, that is served year round, but is great […]
There are many versions of eggplant salads in the Israeli repertoire, coming from Turkey, Romania, Bulgaria, the Levant and more. […]
A classic sweet and sour Polish combination of cabbage and apples. It’s so simple to make, the ingredients are not […]
This olive oil based cake is very moist and full of flavors, but make sure to use a mild olive […]
In Israel we would’ve called it Pashtida. Kugel, casserole, or spoon bread sounds as good.
Kubbeh soups may be the highlight of the Iraqi cuisine. My grandmother used to make the dumplings in different sauces, […]
To make this delicious stew vegan, just omit the beef from the recipe and replace water with vegetable or vegan […]
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.