Currently browsing tag




Breaded broccoli-tofu fritters

There was no duplicity involved in serving these broccoli-tofu fritters. My son, who has reached his picky toddler phase, knew that these contained broccoli and tofu, and he ate them anyway. Yup, even I struggle to get my son to eat various vegetables. Maybe it’s a texture thing. Maybe broccoli …


Deviled eggs with horseradish filling

Everyone is ready for Passover, right? Because, like, it starts tomorrow. Well, just in case you’re looking for a little something to upgrade your seder table, you can check out these deviled eggs with horseradish filling – an attractive little dish that combines a few of the Passover symbols into …


Prasa (leek) patties for Passover

Leek dumplings are a traditional Passover food for many people of Turkish and Balkan descent, my family included, though I couldn’t tell you what makes this specifically Passover food. To be honest, it’s not really a dish that my family makes anymore — at this point, the koftes de prasa …


Spanish tortilla

Look at us Mediterranean folk — all fit and healthy thanks to our diet heavy on vegetables, fish and olive oil. Or so the story goes. It’s trendy to speak of the “Mediterranean diet,” but there are so many variations in the food people eat around the Mediterranean basin. And …


Jerusalem kugel

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 …


Israeli pasta fonduta with labaneh and zaatar

Pasta fonduta is a little-known Italian dish, but if it were from the Levant, it might be something like this. It comes by way of my cousins, who were here for a short visit that involved lots of communal cooking. The original dish, which comes via a recipe by Jamie …


Brunch: Poached eggs in bird’s nests, and grilled asparagus

This brunch looks complicated, but it’s actually quite quick and simple to pull together: You pack the kadaif noodles into bowls and stick them in the toaster, toss the asparagus (or vegetable of choice) into a pan to grill, and let the eggs boil for a minute or two in …


Spring frittata with purple cauliflower and green beans

I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it. We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And …


Amaretto french toast

This burst of cold weather we’ve been having is making me want heavy, sweet foods for breakfast, which we eat at an hour that others would consider lunch. Hence, brunch. I recently bought a bottle of amaretto, and I’ve been looking for ways to use it — I bought it …