A simple and delicious recipe for roast chicken marinated in lemon, chili and garlic.
Crispy seared salmon topped with a creamy fresh dill sauce, goes from stove to table in 20 minutes.
Historical recipe for Jacob’s Lentil Stew and background on ancient Israelite food and cooking.
Make chickpea falafel the traditional way with this popular recipe. Includes multiple variations, how-to video and step-by-step tutorial.
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 to make roasted peppers stuffed with goat cheese, topped with sesame seeds and fresh herbs.
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.
Learn to make Lemony Almond Macaroons & learn the Italian history of macaroons. Inspired by Sephardic Jewish tradition.
Delicious Moroccan soup, a vegan gluten free alternative to matzo ball soup.
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.
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.
How to make creamy, delicious tahini sauce with sesame paste, garlic and fresh lemon juice.