Seared salmon over freshly baked puff pastry, topped with creamy pesto sauce, tomatoes, basil, and cheese.
Learn to make Pasta Trenette from Liguria, Italy – a delicious vegetarian linguini dish with pesto, potatoes and green beans.
Traditional method for authentic Mediterranean pesto with basil, garlic, pine nuts, and olive oil using a mortar and pestle – or an immersion blender! With or without cheese.
This authentic recipe for Rena Carasso’s Kourabiedes, aka Greek Butter Cookies, appears in the Holocaust Survivor Cookbook.
Savory Middle Eastern turnover pastry hand-pies stuffed with cheese and fresh herbs.
The history of smoked fish and appetizing. Learn a recipe for Jewish whitefish salad with celery and herbs.
Learn to make rugelach with flaky dough and chocolate fruit filling, a beloved Jewish dessert.
Learn the history of latkes, dating back to 13th century Italy, and a recipe for Italian-style ricotta cheese latkes.
Mushroom Barley Soup, a robust and flavorful deli-style soup made with chicken or vegetarian broth.
Learn to make roasted peppers stuffed with goat cheese, topped with sesame seeds and fresh herbs.
How to make an easy fresh strawberry topping for ice cream, blintzes, cheesecake, waffles, or anything!
Recipe for cheese blintzes stuffed with ricotta and cream cheese.
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.