The family of rice and meat stews named polow, or pilaf (or pilau, pulao, pilav) can be found throughout Asia […]
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.
This wonderful salad is inspired by the late Orna and Ella bistro in Tel Aviv.
The tomato, cannellini beans and arak salad is excellent on its own. Use any fish fillet with skin on. Arak […]
Use any combination of roasted nuts and dried fruit in this simple dish. Some nice combinations are pine nuts and […]
Burekas or borek, Turkey-originated savory stuffed pastries, is probably Israel’s most popular snack. You’ll find it as street food, served […]
It’s true that at this point most of us are tired of winter, snow and root vegetables and that we’re […]
A fall variation of a classic Palestinian upside-down rice dish, originally made with layers of eggplant and cauliflower.
To enjoy hummus, it’s best to make it at home, especially if you’re following this perfect hummus recipe. But to […]
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.