The Levinsky Street market always makes me stop. I pass through nearly every day on my way to work, and regularly restock on coffee beans at David’s spice shop and spices at Pereg (no more than 80 grams at a time — that’s what fits into my jars). I get …
There’s nothing more debilitating to a food blogger than having no appetite. And frankly, in this oppressive summer heat, not only have I not wanted to cook, I haven’t even wanted to eat. I have a theory that when your body needs less energy to warm itself, you don’t need …
Once there were none. Now, cupcake boutiques are popping up on nearly every major street in Tel Aviv, like mushrooms after the rain (or, if you will, cupcakes at a child’s birthday party). It all began not long ago, in late 2008, when this blog was still in its infancy.
Limonana is the quintessential drink of the Israeli summer. Simple and ubiquitous, there’s nothing more refreshing than freshly squeezed lemons and ground sprigs of mint, whether served on ice or blended into a smoothie. In the summer, limonada becomes my social drink of choice — the drink that captures the …
The winter rains bring with them an explosion of green growth, much of which filters its way into our markets -- well, some of them, at least. For whatever reason -- wealth? -- many of the wild greens do not play a role in most people's diets. And it's a …
I don't usually feel like a stranger in my own city. I observe minute changes in the scenery as they occur, and I probably could get around with my eyes closed, that is, if I weren't afraid of walking into a tree or getting hit by a car. Yet there …
It doesn't sound like the most unusual dish -- tomato sauce with greens and cheese, pretty standard, right? Well, it is and it isn't. My greens happened to be mallow and wild beet, and my cheese was a traditional Arab sheep cheese known as "jibneh," which, quite creatively, means "cheese" …
Wadi Nisnas is more than a small Christian Arab neighborhood in the northern coastal city of Haifa -- it's a place full of culinary wonders. When I lived in Haifa seven years ago, I would make regular pilgrimages to Conditory Oriental for knafeh, a pastry of oozy goat cheese topped …
Every so often, us city dwellers get a craving for a little bit of country, and go scouring the countryside for a place that meets our bucolic idyll. One such place is the Schwartzman family dairy on Moshav Bat Shlomo, a few kilometers north of Zichron Yaakov. The dairy sits …
Here I am, making zhug, even though I’ve never really been a big fan. Not liking something has never kept me from trying to make it myself. Plus, I find something intrinsically interesting about making condiments. Things like mustard and mayonnaise, they’re usually considered ingredients in their own right, something …
