These recipes contain neither milk nor meat, but may contain eggs. You can also find an alphabetical index of all parve recipes.
The beet is a nature-made, all-in-one salad: Its big, red-veined leaves provide the leafy base, the roots make for nice, solid chunks and the stems are like a thin, red celery. Once you have your beet, everything else is just decoration.
Purple food week continues: This is the sister dish to yesterday’s post. Another simple, easy-to-make salad, this time with tomatoes and red-hot — or should I say purple-hot — pepper from the ornamental pepper plant outside our kitchen window.
Purple food week continues: Tonight I made a light salad out of vitelotte potatoes, with a gentle dressing of olive oil and lemon.
This Saturday brunch included fresh-baked lahoh, a purple salad with ginger-dill dressing, a cheese-herb omelet and a random assortment of roasted purple vegetables. The lahoh was great, and is noteworthy because I don't think many recipes for this Yemenite pita appear in English
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 Saturday brunch included a personal-sized baked spinach shakshuka, an Italian-style chopped salad, chocolate chip cookies made with the New York Times’ recipe, and more. Brunch is always a pleasure.
This Hanukkah, we wound up making more than 7 kilos of latkes. Indeed, the holiday isn't even over yet, but I think I've had enough fried food for oh, say, the next year. Anyway, in the course of these 7+ kilos, we quite refined our latke-making technique, and came out …
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 could never really get that excited about latkes, which I’d mostly experienced as patties of fried mashed potatoes. After all, I wouldn’t eat oily, soggy potatoes on other days of the year, so what made Hanukkah any different? But this year, I decided it didn’t have to be 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 …
