Lately, I’ve been buying a big 1-kilogram carton of cherry tomatoes every week. And every week, I go through the entire thing, minus 20 little tomatoes or so. And since week-old tomatoes don’t compare to fresh ones, I’ve been accumulating little cups of wrinkling cherry tomatoes in my fridge. What …
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. …
Nothing like a cold, rainy day to make me want to turn on the oven and whip up a massive tray of stuffed vegetables of all shapes and sizes. It takes about an hour to bake, and you’ll find me here, huddled next to the oven door the entire time. …
I had the honor of being invited to the semi-annual picnic of the rather small Japanese-Israeli community this week. Aside from the dozens of interesting people and oodles of adorable children were plate after plate of fabulous food — several kinds of tamago, various onigiris and sushi rolls, iced roasted …
Tucked away in the recesses of the Carmel Market is a guy who caters to the Thai workers, selling all sorts of weird vegetable delights — bumpy gourds, eggplants smaller than olives, yucca roots, foot-long green beans and massive okra, not to mention greens that even he can’t identify. But …
I’m not entirely sure where my mom got this recipe, but I got it from her. It’s a surefire way to impress at a Friday night dinner. It has this warm, yeasty flavor in the hours after it’s baked that dissipates as the hours pass, turning it back into just …
The mix of spices in this ice cream may not be the definitive recipe for masala chai — if there even is such a thing — but it produces a taste that I associate with the Indian tea, and is quite good. The light brown demarara sugar rounds out the …
Coconut cream makes lentil stew a little bit less good for you, but a lot better tasting. However, I sprouted my lentils, which makes them a little bit better for you — I figure it fully counterbalances the coconut. Anyway, I’m not seriously concerned about a bit of extra fat. …
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 …
Now that it’s getting cooler, lasagna is a great dish to serve guests: It’s a meal, in that it needs no side dishes, and most people enjoy it. After all, it’s rich and cheesy, so how couldn’t you? I’ve been making lasagna with a blue-cheese bechemel sauce, not tomato sauce. …
