Inspired by the Medieval tradition of serving on bread plates, this trencher is topped with tuna, pesto, hummus, and other fresh ingredients.
Seared salmon over freshly baked puff pastry, topped with creamy pesto sauce, tomatoes, basil, and cheese.
Flavorful chicken marinated in lemon juice, olive oil and rosemary. Grilled on fresh rosemary stem skewers and served with Dijon mayo.
Learn to make Pasta Trenette from Liguria, Italy – a delicious vegetarian linguini dish with pesto, potatoes and green beans.
A simple and delicious recipe for roast chicken marinated in lemon, chili and garlic.
Gluten free matzo balls recipe, made with potatoes like German potato knaidelach.
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.
Learn to make Gluten Free Chicken Schnitzel with this easy GF, low carb recipe for crispy fried and seasoned chicken breasts.
Recipe for crispy golden fried Chicken Schnitzel chicken breasts using matzo meal and seasonings.
Make chickpea falafel the traditional way with this popular recipe. Includes multiple variations, how-to video and step-by-step tutorial.
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.
Recipe for Shakshuka, a delicious Middle Eastern egg dish, with video.
Learn to make mujadara in the traditional Indian style – fluffy white basmati rice, tender brown lentils, cumin & salt with caramelized onions.
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.
Healthy vegan cooked salad recipe from Israel with eggplant, peppers and tomato sauce.
A creamy twist on Israeli Salad with Persian cucumbers, tomatoes, chickpeas, Greek yogurt, lowfat sour cream, fresh dill, and lemon juice.
Learn to make Matzo Brei, an Ashkenazi Passover breakfast dish with matzo, eggs, applesauce and sour cream.