Israeli chocolate “balls” are simple, no-bake cocoa, butter and tea biscuits cookies truffles rolled in shredded coconut beloved by all […]
Handmade Ashkenazi egg noodles are a labor of love, a lot of love. The cook needs to make a dozen […]
Stuffed artichoke bottoms are a traditional dish from the Moroccan, Tunisian and Libyan cuisine. Jews serve them for Passover, as […]
“You shall have a perfect male lamb in its [first] year; you may take it either from the sheep or […]
Passover is a wonderful holiday that brings to the table the exodus of the Israelites from slavery to freedom. It’s […]
Growing up in Israel in the 1970s, I was exposed to only one kind of lasagna: my mother’s. It was […]
Kronans kaka, a Swedish almond and potato cake, is a traditional cake from the 1800s. Potatoes replaced flour in this […]
Hamantaschen is a very versatile cookie that can hold a variety of different filling, as you can see in many […]
These hamantaschen combine complimenting flavors of sweet and tart ruby chocolate with nutty almond marzipan. The filling stays moist and […]
Debla is a rose-shaped fried cookie that is dipped in sugar syrup. It is popular in Algeria and Tunisia, as […]
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.