Sorry Maneschevitz, but I see no reason to make matzo balls from a mix — they’re pretty simple to make from scratch. I also think that the whole search for the perfect matzo ball recipe is a bit overrated. Matzo (matzah) balls are basically matzo meal mixed with egg, and …
This is another family recipe that simply means Passover to me. My mother learned this recipe from her Turkish grandmother and aunts growing up in Brooklyn. Apparently the word mina means pie in Judeo-Spanish (commonly known as Ladino), and the proper name for this recipe is actually mina de espinaka …
My mother learned to make bimuelos from her maternal grandmother, who brought the recipe with her from Istanbul, along with her special bimuelo pan. I don’t know anyone else who makes bimuelos for Passover, beyond my immediate family. And it’s a pity. They’re quite good. The word bimuelo merely means …
This is charoset like my mother makes it. It’s not so pretty, but then again, she says it’s supposed to look like the mortar that was used to build the pyramids (although some would argue that there was no mortar involved, only well-cut stones). Historical accuracy aside, this charoset is …
I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it. We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And …
Tabouleh is parsley salad worth its weight in gold. Each individual ingredient needs personal, painstaking preparation. Cutting the vegetables is an art form. This is another dish I learned during my time in Haifa, from my roommate Naifeh. We would have tabouleh days, and the girls would sit around together, …
I made this ice cream in honor of my cousin and her fiancee when they came to visit. I really had no excuse other than that. That, and everyone agrees it tastes fabulous. How fabulous? It’s quite possibly the best ice cream I’ve ever made.
I fondly remember my time in Madrid, which was marked by many a visit to various tapas bars, frequently for the ubiquitous patatas bravas — gently crispy potatoes in a hot tomato sauce. In fact, I liked the dish so much that I still have a bottle of salsa brava …
This is a simple tomato-based pasta sauce with wine, spinach and pine nuts. We tend to have open bottles of wine around, since we never finish them. One word of caution regarding the tomatoes: Since the sauce is based on them, they need to be ripe and sweet; otherwise the …
When I discovered the Thai House‘s recipe for pad thai, I felt like I was discovering the dish anew — with a sauce of only soy sauce and sugar, this recipe was amazingly simple, produced way better results than any other pad thai I had ever made in the past, …
