Tabbouleh is an Arab salad from the Levant that’s popular in Israel as well. The original salad is made with […]
Growing up in Israel, celebrating Tu BiShvat was very intuitive. In Jewish tradition, Tu BiShvat marks the New Year of […]
The Feast of Jethro, or Seudat Yitro in Hebrew, is an ancient tradition celebrated on the Thursday before parashat Jethro […]
There are so many versions of borscht, but most include beets that give the soup its signature color and flavor. […]
This vegan braided challah is filled with dried fruit like dates, figs, apricots, toasted walnut and orange zest. It is […]
On Rosh Hashanah, Jews of most communities say a blessing on apples dipped in honey and serve honey cakes, wishing […]
Slices of Turkish delight (loqhum) are baked on top of shortbread cookie. The bright red rose flavored variety looks the […]
Krembo is a treat that’s popular in Israel during winter. It consists of a plain cookie that’s topped with a […]
This latke combines Jewish tradition with Indian, as it is inspired by the Indian pakora snack. The binding agent, similar […]
Let’s talk gourds. Jewish texts mention four types of gourds: cucumber, melon, watermelon and summer squash. Their first appearance is […]
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.