I wonder what was more fun, making them or eating them. I also wonder where I adapted the recipe from. If you make these buns, do me a favor, don’t mention anything about gluten-free unless it is necessary. My husband…
Even as a recipe developer I sometimes don’t know what to make for dinner. When nothing comes to mind I start rinsing and peeling the vegetables I have in hand. And while doing so something interesting happens. I start cooking…
Everyone should learn how to make bread even if they live above a boulangerie. When I made my first loaf at age 24, I felt the same sense of freedom and achievement I felt when I passed the driving test…
We, my immediate and extended family and I, live on side dishes. Instead of making a main dish with a side dish, we make two or three vegetables dishes with a condiment on the side or a bunch of mezzes…
I adapted the recipe from Mark Hayman’s cookbook What The Hell Shall I cook? Mark adapted it from Hugh Jackman. I googled the recipe to see where it originally came from; Central and West Africa but I was wondering who’s…
Carrot isn’t the most exciting vegetable, right? But when you steam it lightly, to soften it just slightly, then mix it with homemade harissa (or store bought) and lemon juice it becomes the sultan of the garden. So make a…
I have a confession to make: I’m not a fan of leftovers. There, I said it. I don’t enjoy eating them, and I definitely don’t like storing them in containers, knowing full well they’ll probably end up going to waste.…
This dish is based on a Moroccan fish recipe which my mother and grandmother used to make only on weekdays. God forbid if you made it for Shabbat dinner. Moroccan Jews can be very particular about weekday food vs. Shabbat…
I intended to make a fruit crisp but I accidentally over processed the nut mixture into a sandy mixture. So I mixed it with 1 egg to fix it and the crust came out chewy, like nougat. It was tasty…
I know that many of you don’t like eggplants, but you know how I always say, “you must try it again and again until your palate is hooked.” Especially when the eggplants are roasted in a Dutch oven for an…
In the hot summer days, when I can’t eat anything but vegetables, I like to roast any vegetables I have in hand and serve them with some sort of a grain, such as rice or couscous, cilantro parsley or dill,…
When I am in Trader Joes I rarely stroll the cookies and sweets aisle. Some days – days when the universe seem to be an asshole – it’s a torture to pass by my favorite Maple Leaf Cookies or cookie…
When you have some 1 or more fresh or wrinkly jalapeños that you’re not sure what to do with, make this Yemenite chimichurri. It would last for a month and you can use it during the week on avocado or…
I have no problem planning trips, photo shoots and dinner parties but I suck at meal planning. I don’t know why. I find it ten times easier to cook with 5 ingredients than to plan a meal in advance. Most…
The aroma of burnt peppers always reminds me of home, my mother’s house in the Negev, the desert of Israel. Every Friday noon my mother burns, directly on the flames, green hot peppers for Matbucha, spicy cooked tomato salad and…
My boys asked if I can make normal pancakes for a change. Normal as with gluten and eggs. This is my most normal pancake recipe. With a small twist but as fluffy and light as classic pancakes. No one complained.…
You can’t write about salada matbucha without writing about Yeruham. The Jewish Moroccan spicy tomato cooked salad and my hometown in the Negev, the desert of Israel, go together. The aroma of tomatoes cooked with garlic and charred green spicy…
Potato salads come in all shapes and sizes, and I love every single one of them. However, if I had to pick a favorite, it would be this soul gratifying right here. This humble, easy-to-make salad is an absolute flavor…
A non-israeli friend of friends made this dish for Fourth of July, while we were visiting them in Montana. She told me that if she had known that we were Israeli, she would have made something else. I am glad…
Most bread recipes normally take 1-2 hours to proof, this dough needs only 30-50 minutes. Another convenient fact is the number of ingredients; 2, flour and yeast. I adopted the recipe from Musa Dagdeviren’s magnificent cookbook The Turkish Cookbook .…