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Why restrict your grape leaf stuffing to rice alone? Rice or other grains are traditionally the base for many a stuffed grape leaf, perhaps because they swell up during cooking to make the leaf dumpling round, fat and firm. But that’s no reason not to expand into more unusual territory. …
It doesn’t sound like the most unusual dish — tomato sauce with greens and cheese, pretty standard, right? Well, it is and it isn’t. My greens happened to be mallow and wild beet, and my cheese was a traditional Arab sheep cheese known as “jibneh,” which, quite creatively, means “cheese” …
Every so often, us city dwellers get a craving for a little bit of country, and go scouring the countryside for a place that meets our bucolic idyll. One such place is the Schwartzman family dairy on Moshav Bat Shlomo, a few kilometers north of Zichron Yaakov. The dairy sits …
These green beans have no one dominant flavor. Rather, everything blends together — sherry, garlic, basil and Romano cheese. It simply tastes good. The beans have a special, wrinkly texture from being fried — not pan-fried, but really fried, in lots of oil. I was inspired by this recipe for …
This version of a caprese salad takes a trip around the Mediterranean: The classic Italian mozzarella and tomatoes, plus Middle Eastern seasonings — fried onions, sumac and cumin. I used cherry tomatoes (plum cherry tomatoes, to be precise), which tend to be sweeter than regular tomatoes, and thus work very …
We are blessed by a wealth of fresh, young cheeses as well as healthy herbs, so I threw all of the above together, along with my home-pickled capers, to make a quick salad. I happen to have Thai basil and pineapple sage growing quite robustly on my patio. These herbs …
This mild-flavored dish plays with colors — white asparagus, purple potatoes. OK, maybe for some of you white asparagus isn’t such an oddity, but around here it is. In fact, it’s just beginning to make its presence felt in the market, as I described in a newspaper article.
This cheesecake has a fabulous, tangy flavor, thanks to the passion fruit, orange and lemon. It also almost ended in complete and total disaster due to my impatience. It’s been quite a while since I’ve made a cheesecake — about 51 weeks, right around last year’s Shavuot, to be precise …
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 …
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 …
