Cafe Liz
Kosher vegetarian recipes from my kitchen in Tel Aviv
Post index
This is an alphabetical listing of all recipes and posts on my website. You can also find alphabetical lists of vegan recipes, parve recipes, dairy recipes, and ingredients and tags.
- 10 days in Egypt
- A culinary spin through Wadi Nisnas
- A glimpse of Rome
- Acorn squash stuffed with wild rice and walnuts
- Amaretto french toast
- Apple-pear-plum bread, or, don't throw out that pulp from your juicemaker
- Asparagus with sesame oil and herbs
- Authentic Spanish gazpacho
- Banana amaretto waffles
- Banana oatmeal muffins
- Banana pecan ice cream
- Bean spinach soup with a tomato base
- Beet salad with bay leaves and wine vinegar
- Beet salad with labneh
- Bimuelos (sweet Passover dumplings)
- Black bean soup with citrus
- Blood orange jam
- Blue cheese lasagna with figs and zucchini
- Braised hijiki salad, and a Japanese-Israeli picnic
- Brandied loquats
- Brewing up a beer culture
- Brunch: Poached eggs in bird's nests, and grilled asparagus
- Buckwheat pancakes
- Cabbage salad with soy sauce and raisins
- Cafe Liz featured on Foodie BlogRoll Finest Foodies Friday
- Cafe Liz goes kosher for Passover
- Cardamom coffee, or whatever the הל you call it
- Carmelized fennel root
- Carrot pumpkin soup with ginger and cilantro
- Cauliflower stir-fry with miso chili sauce
- Cauliflower with hibiscus and balsamic vinegar
- Chai ice cream
- Cheesy stuffed peppers
- Cherry coconut sorbet with amaretto
- Cherry tomato jam
- Cherry tomatoes and arugula in balsamic cream sauce
- Chili cornbread pie
- Chocolate coconut pudding
- Chocolate coconut sorbet
- Chocolate gingerbread cake
- Chocolate Passover biscotti
- Chocolate souffle a.k.a. fondant
- Chocolate-covered caramelized matzo
- Coconut curry lentils
- Coconut pumpkin soup
- Cold sesame noodles with cucumber and wakame
- Cold stuffed squash with bulgur and melon salad
- Confetti pasta with nuts, raisins and parsley
- Cooking Thai in Israel: Galangal and turmeric enter the market
- Cranberry charoset
- Cranberry wine granita
- Crayon-box vegetables with crispy herbs
- Creamy fruit dessert with loquats, strawberries and cream cheese
- Creamy potato cauliflower soup
- Cross-Mediterranean caprese with fried onions and sumac
- Crunchy tofu stir-fry in soy-maple sauce
- Decipering Moroccan ginseng tea, and a trip through the mellah
- Delicate sambusak with zaatar and cheese
- Dining and dishing in Barcelona
- Dirt cake
- Do-it-yourself capers -- a picking and pickling guide
- Do-it-yourself coffee roasting
- Do-it-yourself olives
- Do-it-yourself olives, part 2
- Dulce de leche cheesecake
- Dulce de leche liquor
- Eggplant in balsamic vinegar and pomegranate syrup
- Eggplants stuffed with herbs and rice
- Exploring Bnei Brak with Joan Nathan
- Fasoulyas (green beans)
- Festive holiday jello, and happy Rosh Hashanah
- Five days in Budapest: Foods and places we liked
- For Rosh Hashana: Sacchietti pasta filled with apples, honey and cheese
- For Yom Kippur: Here's some motivation to fast
- Fresh pasta with asparagus, seared eggplant and basil
- Garlic greens paste with romano and walnuts
- Garlicky potato salad
- Grandma's rice -- the taste of love
- Grape leaf pie
- Grape leaves stuffed with cranberries, garlic and rice
- Grape leaves stuffed with mozzarella and sheep cheese
- Green beans in soy sauce and sesame
- Green beans with sherry and Romano
- Green curry
- Green salad with figs and herb-yogurt dressing
- Green soup with green wheat: Freekeh hamousta
- Green tea brioche with sweet beans
- Green tea ice cream
- Green wheat with apricots and pecans
- Greens of the season: What's in your yard, what's in the market -- and what's off-limits
- Grilled tomatoes with balsamic date sauce
- Happiness is stuffed vegetables when it's raining
- Happy Independence Day!
- Happy Passover 2011 on Cafe Liz
- Happy Rosh Hashanah, and vegetarian meal ideas
- Hatikva market -- the other side of Tel Aviv
- Herbed yogurt dip with chives and zaatar
- Homemade horseradish
- Homemade pickles for cucumber season
- How I adapted my blog to Google's recipe search
- How to eat a pomegranate
- Ice limonana — mint lemonade, the drink of the Israeli summer
- Indo-Chinese stir-fried noodles
- Israeli blogger meet-up
- Israeli breakfast -- the best of brunch in Tel Aviv, and a mustard-blue cheese omelet
- Israeli chopped salad
- Israeli pasta fonduta with labaneh and zaatar
- It's that season: Pickling olives for another year
- Jachnun -- Yemenite breakfast
- Jerusalem kugel
- Julienned vegetable salad with wakame seaweed
- Kumquat pancakes
- Lag Ba'omer: Food you can stick in the bonfire
- Latke bonanza
- Latke bonanza, part 2
- Latkes with leek, celery and baharat
- Lentil salad with cranberries and thyme
- Lentil vegetable soup
- Levinsky street market -- a blast from the past
- Loquat lemon mint sorbet
- Loquat peach waffles
- Majadera
- Mango sticky rice
- Mango-basil frozen yogurt
- Mashed potatoes with balsamic vinegar, basil and figs
- Matzo balls in Persian fruit soup
- Matzo balls with vegetable soup and Middle Eastern spices
- Meet Jerusalem zaatar
- Melon lemon-geranium sorbet
- Mina (Passover spinach pie)
- Mom's challah
- Mufletas -- the best way to end Passover
- My mom's charoset
- New photo-based archive of posts and recipes
- No-cook noodle bowl
- Noodles with doodles
- Nut in our backyard -- picking pine nuts
- Oatmeal date crumb loaf
- Okra coconut curry
- Onion vegetable soup
- Onion-chipotle tahini dip
- Orange lentil-tomato soup with complete protein
- Orange nutmeg waffles
- Orange pomegranate coconut sorbet
- Orna & Ella's sweet potato pancakes
- Pad thai
- Pan-fried potatoes with kumquat-orange-basil glaze
- Pappardelle with pumpkin seed oil and herbs
- Passion fruit coconut sorbet
- Passion-fruit citrus cheesecake
- Passover 2010 on Cafe Liz
- Passover mushroom croquettes
- Pasta sauce with mallow and sheep cheese
- Pasta with fresh peas and pistachios
- Pasta with purple cauliflower and walnut cream sauce
- Patatas bravas with vitelotte potatoes
- Persian love: Stuffed peppers and rice with raisins
- Pici -- handmade Italian pasta
- Pretty purple salads
- Pumpkin pepper soup
- Pumpkin stew
- Purim special: Hamentaschen-shaped bird's nest baklava
- Purim special: Mochi hamentaschen
- Purple food week
- Purple potato salad with lemon and cilantro
- Quick soda bread with zaatar, sun-dried tomatoes, and more
- Ramle, for food and history
- Ravioli with Jerusalem artichoke and roasted garlic
- Ravioli with mulukhiya and sweet potato
- Refreshing drinks for summer
- Restaurant review: Lunch at Bat Shlomo's Schwartzman dairy
- Restaurant: Brunch at Piccotto in Zichron Yaakov
- Rhubarb apricot jam
- Rice noodles in coconut rhubarb curry
- Rice pudding ice cream
- Roasted pickled radishes -- the dish no one will guess
- Roasted red pepper salad
- Rose pasta sauce with capers and cheese
- Rose-flavored cupcakes
- Salad with roasted squash and lemon-rosewater dressing
- Saluf, traditional Yemenite flatbread
- Saturday brunch with oatmeal waffles, omelets and more
- Saturday brunch with spinach bake and Italian salad
- Saturday brunch: Lahoh, purple salad with ginger-dill dressing and more
- Saturday morning buttermilk pancakes
- Savory roasted loquats and plums
- Seared lentil salad with eggplant, carrot, parsley and mint
- Sfenj, Moroccan donuts
- Simple eggplant tomato stew
- Simple mezze salad: Eggplant dip with thyme and parsley
- Simple mezze: Tahini with roasted pepper and herbs
- Simple Spanish yogurt cake
- Singapore-style noodles
- Six Israeli white wines I like (and one red)
- Sorbet with arak and cherries (or stone fruit)
- Soup with purple cauliflower and blue cheddar
- Spiced noodle rice
- Spiced wine with quince and roses
- Spicy fennel-carrot salad
- Spinach pasta with sundried tomatoes, leek and arugula
- Spinach shakshuka brunch
- Spring frittata with purple cauliflower and green beans
- Spring soup with fava beans, fennel and leek
- Sprouted lentils in olive oil and herbs
- Steamed okra, and a recipe writer's dilemma
- Strawberry spice ice cream
- Stuffed bottle squash, Nazareth style
- Summer pasta with purslane and sfatit cheese
- Super-fresh hummus
- Sushi
- Sweet and sour tempeh
- Sweet pickled garlic
- Tabouleh -- chopped parsley salad
- Tangy tomato okra soup
- Thai papaya salad
- Thai red curry
- Thai tea ice cream
- The cupcake craze
- The wheat season
- Toasts with gouda, capers and olive tapenade
- Toasts with loquats, cheese and basil
- Tomato salad with purple onion and pepper
- Tomato sauce with spinach, wine and pine nuts
- Tomato soup with fresh chickpeas and smoked wheat
- Turkish-style bulgur with tomatoes and peppers
- Untranslatable eggplant, and Iraqi breakfast
- Vegan potstickers
- Vegan slow-cooker cholent with legumes, freekeh and spices
- Vegetable salad with buttermilk and dates
- Vegetables with couscous, the slow way
- Watermelon with arak and basil
- What does it take to cook for an army?
- What makes a beer Israeli?
- What to do with zuta levana, a.k.a. white savory
- Where to buy food in Tel Aviv
- White asparagus and purple potatoes with emmenthal and fennel
- White asparagus comes to Israel
- White cheese with capers and herbs
- Wines (and other things) I liked at the 2010 expo
- Winter salad with beet, citrus and snow peas
- Winter weekend weed walks
- Winter's bounty: Mallow leaves stuffed with nettle
- Yemenite zhug
- Yogurt cheesecake with apricot glaze
- Zucchini soup
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- Marina@cowboycountryvegetarian: What an amazing post. I am interested in how all kinds of food is made, and...
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Cafe Liz: Kosher vegetarian recipes, Israeli food culture, a mix of the Mediterranean and the Middle East.
All content and photos copyright 2008-2012, Liz Steinberg. All rights reserved. Please seek permission before republishing.
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All content and photos copyright 2008-2012, Liz Steinberg, at Cafe Liz (food.lizsteinberg.com). All rights reserved. Please seek permission before republishing.