In this recipe, I make hummus with parsnips instead of chickpeas. This makes it a great alternative for people who cannot eat legumes. However, this dip would appeal to anyone who appreciates earthy and unique flavors. Parsnips and turnips are…
I don’t know how I never became a baker. I bake bread almost every day — gluten-free sourdough for me, regular sourdough for my husband and boys, challah for Shabbat guests, and a simple yeasted loaf for the weeks when…
If you’re one of those people who love anise-y flavors, there is no question you are going to love this salad. But if you’re not, then I kind of feel sorry for you. Sorry, but hopeful too, if you’re willing…
I know, there is a decent selection of gluten-free pastas everywhere but most of them are made with grains or legumes, which I try to avoid because a) they give me digestion problems and b) most of them don’t taste…
I needed to bring something for a friend’s birthday picnic in nature (Franklin Canyon). I didn’t have any direction or idea, or a lot to choose from. I found a box of cremini mushrooms in the fridge and walnuts in…
Remember the days when cauliflower wasn’t popular? When she was considered boring? When no one knew what to do with her? Well those days are over, a decade ago. Now she is a mega celebrity that everyone wants to cook…
n the winter, my favorite way of cooking is braising and roasting vegetables — partly because it warms up the house. LA winters are nothing like New York winters, but the house we’re renting is old and drafty. Even with…
When I was a kid in the not-so-holy land, the only type of pumpkin – Dla’at in Hebrew, not as fun to say as pumpkin, or as Alex used to call it when he was a toddler pumpking – I…
It’s funny that I know how to make ratatouille but didn’t know how to spell ratatuille… it took me five attempts to spell it right RATATOUILLE ? I need to explain, to the French of us, that for me, any…
Years ago, when my boys were little, I chatted with a Bedouin mom in the playground in my hometown in the Negev, the desert of Israel. I asked her if she cooks and she said she did, everyday. So I…
I was going to make baked falafel, with the little I had in hand, but I over processed the chickpeas (I hummused the hell out of them.) I should’ve had used a fork to mush them. Oh well, no harm…
Jap-che, I love saying it with Korean accent. I can make a pretty good Korean accent because I had a Korean friend, who has a thick accent. So thick that when she says zoo it sounds like Jew. She is…
Once upon a time we lived in New York City, had no kids and no use for our kitchen. We had our breakfasts at our second homes Cafe Mogador or Cafe Gitane. Z used to get the baked feta and…
I have a tendency to wait with breakfast until I’m absolutely starving, and then I need to whip something up fast. I could make toast — but even when I’m ravenous, I’m fussy. I want something eggy. Something like these…
I discovered this delicious dish at a Thanksgiving dinner at friends’. I could tell immediately that it was right up my alley – humble yet sophisticated, and charming. My friend found it in the New York Times cooking section. As…