Mushroom Barley Soup, a robust and flavorful deli-style soup made with chicken or vegetarian broth.
Learn to make slow simmered, tender chicken with preserved lemon, olives, and spices.
Vegetarian Stuffed Eggplant with chickpeas, pine nuts, tomatoes, onion, garlic, herbs and spices.
Learn how to poach whole fish filets in court bouillon. Includes recipe for lemon dijon sauce and herb mayo.
Learn to make roasted peppers stuffed with goat cheese, topped with sesame seeds and fresh herbs.
Recipe for Shakshuka, a delicious Middle Eastern egg dish, with video.
Delicious recipe for Unstuffed Cabbage, an easier way to capture the flavor of savory stuffed cabbage without all the work.
Low fat, low calorie vegan soup with butternut squash, chickpeas, spinach, turmeric, cumin, cinnamon and cayenne.
Healthy and savory soup with butternut squash, chickpeas, spices and a savory marrow bone broth.
A Moroccan recipe with dates, dried apricots, raisins, pistachios and honey. An exotic twist on charoset for your Seder.
Delicious Moroccan soup, a vegan gluten free alternative to matzo ball soup.
A blending of Ashkenazi, Sephardic traditions, charoset pureed with dates, apples, walnuts, raisins, banana, sweet wine, and cinnamon.
Healthy vegan cooked salad recipe from Israel with eggplant, peppers and tomato sauce.
Salad made with roasted beets, balsamic vinegar, olive oil, cumin, sugar, salt and fresh chopped mint.
Easy methods for cooking and charring bell peppers for a rich smoky flavor, from stovetop to oven to grill.
A creamy twist on Israeli Salad with Persian cucumbers, tomatoes, chickpeas, Greek yogurt, lowfat sour cream, fresh dill, and lemon juice.
Recipe for Israeli Salad with heirloom tomatoes, kalamata olives, fresh parsley, olive oil, and lemon juice.
A recipe for Israeli Salad made Mexican style with cucumbers, tomatoes, lime juice, shredded lettuce, cilantro, onion & salt.
How to make creamy, delicious tahini sauce with sesame paste, garlic and fresh lemon juice.