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.
Recent posts
Sour Cherries, Pomegranate and Saffron Polow
The family of rice and meat stews named polow, or pilaf (or pilau, pulao, pilav) can be found throughout Asia […]
This Sukkot, Celebrate the Fall Harvest With Stuffed Squash
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, squash are a classic symbol of that.
Butternut Squash and Rice Salad with Feta and Sumac
This wonderful salad is inspired by the late Orna and Ella bistro in Tel Aviv.
Rainbow trout over tomato, beans and arak salad
The tomato, cannellini beans and arak salad is excellent on its own. Use any fish fillet with skin on. Arak […]
Antipasti quiche
Quick Almond and sour cherry rice
Use any combination of roasted nuts and dried fruit in this simple dish. Some nice combinations are pine nuts and […]
Swiss chard, sumac and feta spanakopita
Burekas or borek, Turkey-originated savory stuffed pastries, is probably Israel’s most popular snack. You’ll find it as street food, served […]
Cauliflower, Water Cress and Feta Salad with Green Goddess Dressing
It’s true that at this point most of us are tired of winter, snow and root vegetables and that we’re […]
Butternut Squash, Chicken and Harissa Rice
A fall variation of a classic Palestinian upside-down rice dish, originally made with layers of eggplant and cauliflower.
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