These waffles are light and fruity, probably because they contain nearly half a kilo of fruit. This is a good way to take advantage of Spring’s bounty with a decadent breakfast. I’m still going through my bucket of loquats, which are sweet and ripe. Peaches are definitely coming into season, …
The weather is beautiful, and the asparagus stalks at the market are looking like the fresh, young shoots that they are. Simply beautiful. I could take a bunch of asparagus and put it in a vase in my living room, but then I’d have a vaseful of asparagus in my …
It’s well past kumquat season here, but I’ve been saving a few lonely specimens in my fridge for a rainy sunny day. The problem is that unlike fine wine, fresh fruit doesn’t always cooperate when you try to “save” it. As far as these kumquats and I were concerned, the …
I made this pumpkin stew because I had a block of pumpkin sitting in my fridge for close to a week, and I didn’t know what to do with it. I bought it out of habit, since all winter long I’d been making pumpkin soup — nearly a batch a …
This is the kind of dish you could find served as a side at the various Middle-Eastern style “workers’ restaurants” — the places that serve home cooking for the office crowd. I learned the recipe from my roommate Naifeh in Haifa. We would eat it alongside stews, and sometimes just …
This is kind of like an Israeli salad bathed in buttermilk. I was inspired by all the creamy salads we had in Hungary, except there they use sour cream, and I prefer buttermilk. And fresh vegetables. The effect is creamy but light.
Spring fruits make great desserts, and I’m not just talking fruit salad. Have you ever noticed how fruit salads tend to contain mostly fruits you don’t like as much? Anyway, this isn’t a fruit salad. It’s strawberries and loquats topped with an aromatic vanilla sour cream. The sour cream topping …
Quick to put together and fun to eat, these toasts take advantage of the onset of loquat season. I picked up a whole bucket of loquats at the Carmel Market for about 3 shekels a kilo this weekend. Admittedly, they were somewhat bruised looking, hence the price, but that means …
I’m always sad to see the various fruits fade out of season, to return only in a year. Fortunately, others are always arriving in their stead. At the neighborhood greengrocer today, as I was mourning the present passing of the citrus fruits, soon to be followed by strawberries, I was …
We just spent a wonderful five days wandering Budapest, city of beautiful architecture and fabulous cakes. I have particularly happy memories of one particular chocolate cream cake coated in marzipan (in the top photo), from a small cafe near our hotel. Here are some of the things we enjoyed eating …
