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
Quick Matzo Ball Soup
To save time, and frankly, on calories too, the recipe calls for boneless and skinless chicken cuts. Those do not […]
Pomegranate Margaritas
Oy Gevalt! Rosh Hashanah is Tonight!
Or everything you need in order to prepare a full festive feast in three hours or less (including, but not […]
Khenagi, Georgian walnut matzo balls
Khenagi are Georgian matzo balls made with matzo meal, ground walnuts, onion and eggs and cooked in chicken broth. These […]
Stuffed Swiss chard
It is customary to serve stuffed vegetables for Simchat Torah, the day of celebration of the Torah, marked at the […]
Black-eyed pea and butternut squash salad
While this is a perfect fall time salad that will take you all the way to spring, it can also […]
Chicken, potato and eggplant in pomegranate and date syrup
This recipe is influenced by traditional the Persian cuisine’s use of sour pomegranate syrup in cooking, adding a sweet Iraqi […]
Ladino in the air, Sephardi foods on the table
Another month, another mouthwatering potluck for Washington’s group of Ladino-speaking Jews: Lilian Katz has brought her kuajado di spinaka, a […]
Beet, tomato and pomegranate salad
To make this Persian inspired salad even easier to prepare, use pre-roasted beets and peeled pomegranate seeds, available in many […]
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