These foods are kosher for Passover in keeping with Ashkenazi traditions, and do not include kitniyot or kitniyot derivatives (legumes, rice, etc.). For a list that also includes recipes with kitniyot, please go here.
This dish truly takes advantage of the colorful vegetables I’m preparing for my purple vegetable week, with my lovely purple cauliflower: a white cauliflower cream soup, spotted with roasted purple florets.
It’s been a month since my last olive post, and I have results: My latest round of olives is cured and ready to eat (well, part of it). I started with about 2 kilos of black olives. Of those, half were cured in salt, another half were pickled in brine …
This is a nice, sunny yellow soup for dreary days. A roommate of mine in Haifa used to make something similar. I should note that what we call “kishu” (קישו×) here isn’t actually what the rest of the world considers zucchini — it’s a pale, light green, squash shaped like …
I guess I got a little overexcited at the shook today, because now the kitchen floor is covered with bags of vegetables that won’t fit into our fridge, including 6 kilos of potatoes for our planned latke bonanza (among many, many other things). In any case, there’s no better reason …
Black coffee in Israel gets its distinctive taste from cardamom, that spice you put in pie. It can be either ground with the beans, or added as an afterthought. Coffee with cardamom (cafe im hel) is also known in Hebrew as "mud coffee" (cafe botz). It's the type of thing …
These cheese-filled peppers are quick and easy, and since this blog seems to be reading like a travel log, I should probably mention that we were served similar stuffed peppers at our hotel in Bulgaria.
This soup was a hit at our Thanksgiving dinner in Jerusalem. It’s a good way to prepare pumpkin left over from Halloween or Thanksgiving, but then again, it’s also a good excuse just to go out and buy pumpkin.
I started pickling olives quite by chance, when a friend at work brought in his surplus crop, and I found myself with half a kilo of bright green Syrian Souri olives. The results were amazing. Sadly, I think this has turned me into an olive snob, because I can’t eat …
This recipe is inspired by the ali oli potato tapas they serve in Spain. I made this potato salad to bring to a party, and the real reason I chose this dish is that it’s completely homemade (and looks it), but takes only 10-15 minutes to make. I used about …
