This is a stuffed vegetable for the summer, cool and refreshing. The season’s best produce meld into a light green salad of melon, mint and wheat bulgur, while the baked squash shells add another layer of flavor and turn the salad into finger food.
Rosewater adds a fresh, fragrant hint to this salad, and it turns out to be a lovely complement for roasted squash, too. Who would have known? The Moroccans, apparently. Chef Kamal Albaz at Al Maghreb makes a lovely salad of thin slivers of cucumber seasoned with rosewater. The menu simply …
This pasta is made for the Israeli summer. There are some things I eat only at this time of year. Sfatit cheese, for instance. Smooth, mild and cool, I certainly could buy it year-round but it’s the type of thing I want to eat when it’s too hot to cook, …
The fundamental premise of a recipe is that individual ingredients may be improved if you combine them in various ways. And thus the Israeli summer presents the recipe writer with a dilemma — the summer fruits and vegetables, at the peak of their season, are so full of flavor that …
I had the pleasure of joining New Orleans chefs John Besh, Alon Shaya, Jacques Leonardi and David Slater on a base in the Golan Heights last week as they prepared dinner for a battalion, as part of a Jewish Agency program between New Orleans and Rosh Ha’ayin. So what happens …
