Sfenj are marvelous in the way that only freshly baked yeast pastries know how. This modest dessert had top American chefs waxing poetic over the wonders of traditional foods, and understandably so. Back story: Four well-known American chefs were at an army base in the Golan, whipping up dinner for …
Walking through the Yemenite quarter one Friday morning, I passed an open window advertising fresh lahoh. What more of an invitation do I need? But there was no one there. Peering inside, I couldn’t even see any bread — none of the telltale bags of stacked lahoh or saluf, full …
Cholent season has officially begun. By that I mean it’s raining, it’s pouring, we’ve had nearly half a winter’s worth of rain in about two weeks. This is what an average day has looked like in Tel Aviv, that is, during the hours when it’s not pouring and the streets …
There are few experiences more fun than a wine expo. Good wine, cheese and a crowd that gets progressively friendlier as the day (and night) wears on. As a bonus, Israeli wines tend to be particularly alcoholic — the climate makes for sugary grapes, which in turn leads to alcohol …
It took me years to realize that my husband liked Jerusalem kugel. Once I did, I turned it into his birthday cake. This might be because I only recently discovered the dish myself. Wandering through Jerusalem’s Mahane Yehuda market sometime last year, I encountered — let’s be honest — unappealing …
This is a different kind of sambusak. One I’d never seen before. Sambusak is one of those ubiquitous snack foods around here, somewhere next to burekas. While these deep-fried or baked pockets of dough have a strong association here with Iraqi Jews, many of whom consider them an integral part …
While the fall holidays may be over, fortunately the pomegranates aren’t. You can still find them in abundance, and prices are dropping to incredible lows — four shekels a kilo. We have a whole heap of discount pomegranates in the kitchen. And they’re lovely. I was hoping to come up …
Lentil soup may have been one of the first things I learned to cook. No, this wasn’t even that long ago — I haven’t been cooking my entire life. It was back in college, when I didn’t really know what I was doing in the kitchen and I definitely needed …
It’s that time of year: The entire nation is packing into grocery stores and markets, as if no food will be left come the Jewish new year. Actually, that’s pretty much how we prepare for any Jewish holiday. By now, most of you probably know what you’re eating for the …
As Rosh Hashana approaches, the many symbols of the holiday are again appearing in the markets. There are plump pomegranates bursting with seeds, and juicy green and purple figs, one of the biblical seven species. OK, figs have actually been in season for a while now, but as the holiday …
