This salad is a variation of a classic Palestinian salad of cauliflower and tahini. Za’atar is a Palestinian spice mix. […]
Tahini and parsley dip is a full of flavor Arab recipe that’s very popular in Israel. It is prepared by […]
Temuri Yakobashvili and Yana Fremer celebrate the Jewish High Holidays at their home in Washington, DC, far from their hometown […]
Nigvziani Badrijani combines everything that’s good about the Georgian cuisine, including eggplant, walnuts, cilantro and pomegranate. It is truly an […]
This is a quick (speedy!) version of the Georgian classic stew of kidney beans with walnuts. It is usually prepared […]
You could always tell the time of year by looking at my Polish grandmother Rachel’s chicken soup: If it was […]
Harrira soup recipe is included
Einat Admony is an Israeli chef known for her modern and irreverent interpretations of Middle Eastern cuisine. Her “everyday cauliflower,” […]
This time of the year, when the first signs of fall are evident and Rosh Hashanah is on its way, […]
On a trip to Tuscany in 2011, I visited Pitigliano, a small medieval town located on a tuff hill in […]
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.