My apple guy is one of my favorite market vendors. Always with a ready smile when I’m buying or even just passing by. Last time I was there, he introduced me to his grandchildren, though you’d hardly guess he’s a grandfather by his looks. And, oh, he likes to sit …
Oatmeal, apple and whole wheat? Guilt-free pancakes? Yes, please — check out the recipe (and the accompanying story about weekends in Tel Aviv) that I wrote for the Jewish Daily Forward. Or in other words, this is my excuse for, er, not writing anything for my own blog. And while …
Jachnun is one of those dishes that everyone in Israel loves but few actually make themselves. These rolled sticks of dough are a Yemenite Jewish food. The dish is one of many slow-cooked Jewish foods invented to be prepared a day in advance and baked all night long, so that …
What’s driving me to bake in the middle of this infernal summer? Maybe it’s heatstroke. Or maybe it’s the surplus of overripe fruit in the house. And it just might have something to do with the cute new cupcake wrappers I ordered off eBay. I had three mushy bananas sitting …
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 …
Blood oranges aren’t so common, although I’m not sure why not. They have a relatively discreet exterior — only a hint of a blush that tells you that no, this is not a normal orange; inside lies a shockingly red jewel of a fruit. This year, I’ve found only one …
Sometimes ideas come out of nowhere. For some reason, I had the idea to make buckwheat pancakes. I’m not sure I’ve even had them more than two or three times, but it’s an American southern classic, and I guess the sound of the name just said breakfast to me. So …
Brunch is beyond a tradition in Tel Aviv — it’s a culture. Every self-respecting restaurant offers a breakfast menu, which invariably includes “Israeli breakfast” — generally speaking, some form of eggs, a leafy or chopped vegetable salad, assorted white cheeses, a few other spreads, some bread, coffee and/or fresh juice. …
One of our friends, Gil, contributed 4 liters of fresh juice to our Rosh Hashanah meal — a great solution for a person with a juicer who doesn’t cook. The side effect? Massive, massive amounts of leftover fruit pulp — those 4 liters took about 15 kilos of fresh fruit …
I’ve been thinking of looking for rhubarb for a while now. Fortunately, rhubarb found me. I ran into it at the Carmel market this past Friday, for the first time. Rhubarb isn’t that well-known here — it’s grown locally, but this is only the second time I’ve seen it being …
