I started to have a blast in the kitchen when I felt comfortable improvising and cooking without recipes. Now don’t get me wrong, I love being tucked in bed with a good cookbook or discovering a great recipe online but…
I googled the history of lentils and learned a few interesting facts about them.
The other day I was curious (not sure what to do with myself and a bunch of golden beets) to see what would happen if I treated the golden beets as if they were salmon. Why? Because they both have…
My favorite meals are those vibrant dinners which are assembled from a bunch of dips, sides and small plates instead of ordinary main dish-side-and-salad dinner. We eat like that everyday but it never gets boring because they are colorful and…
I don’t know whose idea it was to infuse oil with spices but it’s brilliant! We always had a jar of oil infused with paprikas in the fridge. All the Moroccan families did have one ready to use in the…
Before the pandemic I used to make it on a weekly basis to put in my boys’ lunch bags. It’s gluten-free, grain-free, vegan and refined sugar free and delicious and crunchy. I filmed and edited the video for We Are…
In my family and Homeland we have a lot of respect for vegetables. They get more attention than meat. You’ll never hear my mother rave about a steak or sausages. But she’ll always describe to you the perfect green beans…
My older sister and I always exchange recipes. She also spends many hours in the kitchen. Like me and the rest of my family. She gave me the recipe for this salad. I didn’t have a pineapple so I used…
When I was a kid my mother made this chickpea soup once a week during the winter. It doesn’t snow in the Negev, the desert of Israel but it is freaking cold. I always say that the winter in New…
Here are our most favorite, plant-based main-dishes for puffy-coat weather or semi cold swather weather. They’ll keep you warm, cozy and nourished. Except for the slow-roasted eggplant, the rest of the dishes are kid friendly (well, my kids and their…
My friend brought this mezze over for Shabbat dinner (Friday night). Her Kurdish-Iraqi grandmother used to make it. It’s teenager friendly. My 13 year-old son, who’s an adventurous eater but eggplant hater, loved it. You can serve with other mezzes…
I remember the day and place my husband and I discovered the combination of fruits and rosemary. It was in 2010 when we moved to Los Angeles from Israel, at Sage vegan bistro in Silver Lake. It was a revelation.…
Sfenj (or “Sfenj”) are Moroccan yeasted donuts which my family and I eat on Hanukkah. They’re similar to beignets but better. Better because they’re fluffy and addictive like their sisters but don’t contain butter, milk and eggs. They have mercy…
Every year for Thanksgiving, I let my American friends to be in charge of the holiday traditional’s dishes while I’m in charge of cooking a few vegetable sides and plant-based mains. The recipes below aren’t fussy or fancy but they’re…
As much as I love desserts and sweets, for some reason I am not a big fan of sweet potatoes on their own. They’re too intense for me. I love them only when their sweetness is balanced with acidic and…
According to Wikipedia, Baba Ganoush is a Levantine dish. According to me, it’s Shabbat at my mother’s. She has been making it every Friday for Shabbat dinner since I was a kid. Some people make their baba G with tahini…
Even as a recipe developer I sometimes don’t know what to make for dinner. When nothing comes to mind I start rinsing and peeling the vegetables I have in hand. And while doing so something interesting happens. I start cooking…
Everyone should learn how to make bread even if you live above a Boulangerie. When I made my first loaf at age 24 I had the same sense of freedom and achievement as when I pass the driving test at…
We, my immediate and extended family and I, live on side dishes. Instead of making a main dish with a side dish, we make two or three vegetables dishes with a condiment on the side or a bunch of mezzes…
I adapted the recipe from Mark Hayman’s cookbook What The Hell Shall I cook? Mark adapted it from Hugh Jackman. I googled the recipe to see where it originally came from; Central and West Africa but I was wondering who’s…