Learn the history of latkes, dating back to 13th century Italy, and a recipe for Italian-style ricotta cheese latkes.
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.
Recipe for Shakshuka, a delicious Middle Eastern egg dish, with video.
How to render chicken fat and make crispy gribenes cracklings, a classic ingredient in traditional Jewish cooking. Easy recipe with step-by-step photos.
Learn to make mujadara in the traditional Indian style – fluffy white basmati rice, tender brown lentils, cumin & salt with caramelized onions.
How to make a fresh strawberry topping for ice cream, blintzes, cheesecake, waffles, anything!
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.
A blending of Ashkenazi, Sephardic traditions, charoset pureed with dates, apples, walnuts, raisins, banana, sweet wine, and cinnamon.
How to roast asparagus in the oven, fast and easy recipe with delicious results. Best way to prepare asparagus.
Recipe for lekvar – plum butter, can be used as a filling for hamantaschen or any cookie or pastry. Thick filling, will not run.
Recipe for lekvar – apricot butter, can be used as filling for hamantaschen or any cookie or pastry. Thick filling, will not run.
Recipe for mohn – poppy seed filling for hamantaschen, or any cookie or pastry. Thick rich and creamy filling, similar to Solo.
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.