In my family and Homeland we have a lot of respect for vegetables. They get as much or more attention than meat. Almost every restaurant has at least two or three or more types of interesting and delicious vegetable dishes.…
I adapted the recipe to this magnificent African stew from Mark Hayman’s cookbook What The Hell Shall I cook? It’s not my kind of cookbook but he has many excellent recipes and vital information about nutrition. What makes this stew…
Usually when I have leftover rice I make fried rice or rice salad with any vegetables and herbs I find in the fridge or pantry, and serve it as a meal. It’s like preparing one big rice bowl instead of…
In the summer I like to roast vegetables and mix them with some sort of a grain, herb and nuts. It’s easy to make and light but also colorful and impressive. You can add chickpeas for protein and serve it…
This is a one-dish meal. It has veggies, herbs, grains and nuts. It has many elements, feel free to skip some or make it with other veggies. Serve with lemony tahini and harissa or schoog. For photography purpose I served…
There are so many versions of potato salads. I love them all. One of my favorite is the potato and herb salad and this one. It’s humble, easy to make and delicious. The caramelized onions gives it extra sweetness and…
If you are An Instant gratificationerCan’t eat dairyNeed something with your teaLove the combo of chocolate and orangeYou have to try this!
Many times I look at the vegetables and let them tell me what to do with them. This is exactly what I did with the Japanese yams that I bought in the Korean supermarket (They were organic, small and cute…
This is the kind of dish I consider humble yet smart. Where the ingredients speak for themselves.
I already said it a hundred times, I love potatoes and everything that is made with potatoes. Everything! Especially mashed potatoes. You don’t need much for this pie. You probably have most of the ingredients in hand (As for produce…
Hummus in Hebrew is chickpea so this isn’t hummus. It’s legume free (so no farts or bloated stomach side effects) but is made like hummus and have the same texture. Different flavor though, not tastier than hummus – Hummus is…
Hamin (Chulent) is a traditional Jewish overnight stew, which Jews around the world used to make for Shabbat since they couldn’t cook or light fire from Friday sundown to Saturday sundown. Although I don’t observe the Shabbat I sometimes to…
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…
Since winter arrived I’ve been mostly braising or roasting veggies for lunch and dinner. I don’t know why but I can’t think of any other cooking methods when I am cold. It isn’t as cold in LA as it is…
When I was a kid, the only type of pumpkin (Dla’at in Hebrew, not as fun to say as pumpkin or pumpking as Alex used to call them when he was a toddler) we had in the not-so-holy-land was those…
The first time I had an earl gray latte was in Seattle. It was in a place called Mr. West Cafe Bar. They also had the most delicious almond butter and Jam toast. It was one of the best toasts…
I have serious writer’s block. My brain slams the door in my face every time I sit down to write, just like our nasty upstairs neighbor. I knocked on her door and begged her to ask her little girls to…
I know that Thanksgiving is tomorrow so I hope you get this recipe before. It’s the best and easiest pie I ever made. I wish though that puff pastry had a nutrition value, but unfortunately it doesn’t. The fact that it’s…
I always roast my cauliflower but never thought to chop it finely and make a beautiful salad with it.
A shower thought: If there’s a Vegetarian Festival in Phuket, a Herring Festival in Denmark, a Pizzafest in Naples, and a Dumpling Festival in Hong Kong, then there should definitely be a Kubbeh Festival in Jerusalem.
