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.
Mushroom Barley Soup, a robust and flavorful deli-style soup made with chicken or vegetarian broth.
Vegetarian Stuffed Eggplant with chickpeas, pine nuts, tomatoes, onion, garlic, herbs and spices.
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.
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.
Prune filling, also known as plum lekvar, for cookies, pastries, hamantaschen, pierogis, kolaches, strudel and more. Easy, scrumptious recipe.
Scrumptious recipe for lekvar – apricot butter. Can be used as filling for hamantaschen, cookies, pastries, or kolaches. Thick filling, will not run when baked.
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.
Passover-friendly dessert made with only three ingredients! Layers of matzo, chocolate and sweet kosher wine.
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.