My friend Leonie gave me a jar of organic goat’s milk dulce de leche from Sde Bar. It so happened that I had another identical jar that had been sitting in my fridge for the past year, so I knew I had to use it quickly — I like dulce …
Spot the impostor: It’s not a plant, it’s a cake. It only looks like a plant. (OK, a fake plant. But still.) I got this recipe from my mom, who’s been playing it for laughs since I was a child. This is my second year making it myself (for a …
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 …
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 …
This was another one of our favorite foods in Japan, even if one particular ice cream cone dripped and left green stains on my favorite skirt. I prepared it almost the same way I made another kind of tea ice cream — the Thai tea ice cream recipe I posted …
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 …
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.
When we were in Japan, one of the things we ate on a daily basis was mochi — the squishy, sticky, gooey sweetened rice snack, generally filled with azuki beans. That was one of the things that we missed, since you can’t get it anywhere in Israel, so lo and …
I started making these because they’re the ubiquitous dessert in restaurants around here, and we really enjoyed finishing our meals with a steaming burst of molten chocolate. Who wouldn’t? In any case, I’ve never seen any reason to leave all good things to restaurants; I’d much rather enjoy them here …
We didn’t do very much for Valentine’s day this year, since both Eitan and I were studying for our respective tests, but I did manage to whip up a bunch of brilliantly pink strawberry spice ice cream, which seems to suit the spirit.
