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Summer pasta with purslane and sfatit cheese

This pasta is made for the Israeli summer. There are some things I eat only at this time of year. Sfatit cheese, for instance. Smooth, mild and cool, I certainly could buy it year-round but it’s the type of thing I want to eat when it’s too hot to cook, and on market days when I couldn’t imagine making (or eating) a bean stew, I find myself drawn to my favorite cheese stand.

And purslane. It’s a summer herb. You simply can’t find it at other times of the year. In the summer, you’ll find it growing between the cracks in the pavement, sucking up the water from dripping air conditioners above the street. But I prefer to buy it from my greengrocer. I presume it’s cleaner that way. Continue reading Summer pasta with purslane and sfatit cheese …

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Israeli chopped salad

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 as many calories. I wonder if science backs me up. In fact, one of the few things I’ve been eating as of late are Israeli salads. Some people call them [...]

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