Dukkah (or duqqa or do’ah) is an Egyptian spice and nut mix that is served similarly to za’atar. Dukkah usually […]
My grandmother Rachel was a gifted cook. After moving as a young mother from Baghdad to Tel Aviv in 1943, […]
In Latin America and Spain, sofrito is a tomato and garlic or onion base for many dishes. But for Israeli-Sephardi […]
Here’s a trick for making the beloved fried cauliflower florets, that’s so popular in Israel, but with half the labor […]
Celery root, or celeriac, is available in supermarkets year long, but is younger and fresher in fall. You can find […]
I was first introduced to this hearty, wintery soup in old town Todi in Umbria. This chickpea and chestnut soup […]
The Ethiopian-Jewish community marks Sigd, a holiday of self-examination with prayers and fasting, broken with a ceremonial challah-style bread called dabo.
Dabo is an Ethiopian bread that is served by Ethiopian Jews during Shabbat and holidays as a challah. It is […]
Winter squash variety are so beautiful to look at, it’s crazy how delicious they are as well. This quiche combines […]
Mafroum is an irresistible dish of meat stuffed potato (like a sandwich,) fried and then cooked in tomato sauce. It […]
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.