These are Turkish sesame bagels, also known as simit, are made with all-purpose flour and yogurt. But I was curious what would happen if I substituted the two with gluten-free flours and vegan yogurt instead. If the recipe is here,…
I don’t know how comfortable you are about including non-traditional dishes, like this one, in your Thanksgiving feast. If you are open to it, then you must try this one. It requires only four ingredients and take about 30 minutes…
These Spanish cookies (tortas de aceite y anís) are the delicate sisters of my grandmother’s anise cookies. They taste very similar, but the Iberian cookies are flaky and dissolve in the mouth. Whereas the Moroccan anise cookies are more rustic…
My recipe video of this cashew cheese is my most popular video on Instagram. I am not sure how it became viral. I’m assuming someone with large following, liked that that the recipe is extremely easy to make and requires…
It’s been a while since I posted anything. As some of you know – from my Instagram stories – we moved, again. This time not too far though. To a close-by neighborhood that has a better public high school. I…
Teenage-boy craves Indian curries every day. His mom loves Indian food but hates peeling and grating ginger and garlic. Sometimes she asks teenage-boy to do it for her or cook for them. He is usually up for it. But most…
Summer, you’re hot, toasty, sweaty, smelly, exhausting, Yet, I miss you in the winter and welcome you with open arms in the spring. You and this refreshing and light cauliflower dish. This recipe works also with labneh or lemony tahini.
Some rigid on instagram got uncomfortable when I called a non-dairy cheese cheese. Well a) what am I supposed to call it? Bob? and b) who cares what we call it? c) I get uncomfortable when they eat cheese, but…
Although I grew up in Israel and was familiar with tahini, the first time I had tahini as a dip, rather than as the sauce that moistens your falafel, was when I moved to New York in 1997. My friend-sister,…
Not much is happening these days, but I’m not complaining. The highlight of the week was a trip to Underwood Family Farms and this dish. Honestly, I was pretty impressed with it and with myself. Besides looking amazing, it was…
When I was a kid, my mother cooked eggplants at least twice a week. I didn’t mind the eggplant cooked with meat and tomatoes, but I found the baba ganoush disgusting. I couldn’t even look at it. My love affair…
One day, I got curious what would happen if I cured golden beets as if they were salmon. Since the color and the white streaks of of the beet reminded me of salmon. So I coated the beets in kosher…
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…
Carrot isn’t the most exciting vegetable, right? But when you steam it lightly, to soften it just slightly, then mix it with homemade harissa (or store bought) and lemon juice it becomes the sultan of the garden. So make a…
I intended to make a fruit crisp but I accidentally over processed the nut mixture into a sandy mixture. So I mixed it with 1 egg to fix it and the crust came out chewy, like nougat. It was tasty…
When you have some 1 or more fresh or wrinkly jalapeños that you’re not sure what to do with, make this yemenite chimichurri. It would last for a month and you can use it during the week on avocado or…
The aroma of burnt peppers always reminds me of home, my mother’s house in the Negev, the desert of Israel. Every Friday noon my mother burns, directly on the flames, green hot peppers for Matbucha, spicy cooked tomato salad and…
You can’t write about salada matbucha without writing about Yeruham. The Jewish Moroccan spicy tomato cooked salad and my hometown in the Negev, the desert of Israel, go together. The aroma of tomatoes cooked with garlic and charred green spicy…
Potato salads come in all shapes and sizes, and I love every single one of them. However, if I had to pick a favorite, it would be this soul gratifying right here. This humble, easy-to-make salad is an absolute flavor…
A non-israeli friend of friends made this dish for Fourth of July, while we were visiting them in Montana. She told me that if she had known that we were Israeli, she would have made something else. I am glad…