These recipes contain neither milk nor meat, but may contain eggs. You can also find an alphabetical index of all parve recipes.
This Hanukkah, we wound up making more than 7 kilos of latkes. Indeed, the holiday isn’t even over yet, but I think I’ve had enough fried food for oh, say, the next year. Anyway, in the course of these 7+ kilos, we quite refined our latke-making technique, and came out …
This is a nice, sunny yellow soup for dreary days. A roommate of mine in Haifa used to make something similar. I should note that what we call “kishu” (קישו×) here isn’t actually what the rest of the world considers zucchini — it’s a pale, light green, squash shaped like …
I could never really get that excited about latkes, which I’d mostly experienced as patties of fried mashed potatoes. After all, I wouldn’t eat oily, soggy potatoes on other days of the year, so what made Hanukkah any different? But this year, I decided it didn’t have to be like …
I guess I got a little overexcited at the shook today, because now the kitchen floor is covered with bags of vegetables that won’t fit into our fridge, including 6 kilos of potatoes for our planned latke bonanza (among many, many other things). In any case, there’s no better reason …
Black coffee in Israel gets its distinctive taste from cardamom, that spice you put in pie. It can be either ground with the beans, or added as an afterthought. Coffee with cardamom (cafe im hel) is also known in Hebrew as “mud coffee” (cafe botz). It’s the type of thing …
Last week I bought an iron wok, and I decided to try it out today with Singapore-style noodles. I get a craving for them sometimes, so fortunately they’re easy to make.
Poor me, I have three ripe mangoes that need to be eaten very soon. What am I going to do?
When my mother talked about the foods of her childhood, this was always on the list, but for some reason, I never recall eating it at home. I got the general gist of it when we went to Greek restaurants and all my older relatives would coo over the green …
This is pretty much an instant meal, and I whip it up on days when I haven’t had time to cook before work. It takes about five minutes to chop the vegetables and stick them in a plastic container, and when I want dinner, all I have to do is …
This soup was a hit at our Thanksgiving dinner in Jerusalem. It’s a good way to prepare pumpkin left over from Halloween or Thanksgiving, but then again, it’s also a good excuse just to go out and buy pumpkin.
