It’s been a pleasant, sunny and slightly chilly spring, but spring nonetheless. And as the seasons change, the market is offering the first springtime and summer fruits — namely, stone fruits. That includes loquats, a few too-solid peaches and nectarines, and green almonds. Yes, green almonds — generally grown for …
This hot soup segues between seasons, combining the warm comfort needed for winter’s swan song with the bright zest of tomatoes and basil. Is it spring yet? Technically yes, although all the winter colds and flus are yet to receive the memo, and we still have some rain in the …
I had unfinished business with this rice. I was heating the last leftover serving in the microwave when my glass plate shattered into a thousand shards — why does this always happen when I’m reheating rice? I had to dump the whole thing into the trash. I was actually more …
This is a classic little salad, one of the basics you’ll often find served at falafel stands and lunchtime restaurants. It’s a pleasant, simple creation with a sharp, fiery tang from lemon juice and raw garlic, along with a slight bitterness from the lemon peels. You can make it by …
New varieties of carrots started showing up here over the past several years, with the advent of farmers markets. Purple, red, yellow, white, you now can find them in upscale locations like the Tel Aviv Port. But actually, purple carrots aren’t new to Israel, and they’re certainly not the reserve …
There’s a little restaurant in the Yemenite quarter with a wide-ranging menu with flagship dishes from at least four ethnicities — including jachnun, kubbeh, couscous and hummus — and it excels at all. How could this be? Generally, when I walk into a restaurant that offers both, say, pad thai …
I have a new love. Fortunately, my husband approves, because it’s vegetarian and he can eat it, too. I’ve been eating my way through the Persian restaurants neighboring the Levinsky market. While the market was originally founded by Balkan immigrants, it now has a strong Persian presence. Among the many …
I’ve been going through massive quantities of vegetable sticks and dip, particularly since Hanukkah, after eating my weight in donuts during the first few days of the holiday. I think I was starting to feel a little deep-fried myself, actually. Fortunately fresh, crispy peppers and carrots are the perfect antidote, …
Walking through the Yemenite quarter one Friday morning, I passed an open window advertising fresh lahoh. What more of an invitation do I need? But there was no one there. Peering inside, I couldn’t even see any bread — none of the telltale bags of stacked lahoh or saluf, full …
Cholent season has officially begun. By that I mean it’s raining, it’s pouring, we’ve had nearly half a winter’s worth of rain in about two weeks. This is what an average day has looked like in Tel Aviv, that is, during the hours when it’s not pouring and the streets …
