And in this fun class we make Gozleme, Turkish stuffed flat bread; Kubaneh, a Yemenite Shabbat bread; and Halva and […]
This wonderful member of the Persian stew family is filled with fall flavors and aroma thanks to the quince and […]
This simple method of cooking rice is popular around the Levant. My Iraqi grandmother used to start with making a […]
The roasted whole cauliflower craze, as announced by the NY Times, was started in Israel by celebrity chef Eyal Shani. […]
Oshpelo, (also osh or plov,) is Uzbekistan’s national rice dish that’s cooked with meat, carrots and chickpeas. The Jews of […]
This is an easy way, full of flavor, to stuff an artichoke, with a combination of herb, parmesan and anchovy […]
Oven dried tomatoes are wonderful in so many ways. You can add them to pasta dishes (one example of such […]
Adapted from the Orna and Ella cookbook (in Hebrew). Orna and Ella bistro in Tel Aviv was a institute among […]
This delicious summer cake will take you less than 10 minutes to prepare, that is, if you made your own […]
Imagine a large bread roll stuffed with canned tuna, tomato sauce, preserved lemon, harissa, warm potato, half-boiled egg and chopped […]
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.