ingredient
It took me years to realize that my husband liked Jerusalem kugel. Once I did, I turned it into his birthday cake. This might be because I only recently discovered the dish myself. Wandering through Jerusalem’s Mahane Yehuda market sometime last year, I encountered — let’s be honest — unappealing …
Pasta fonduta is a little-known Italian dish, but if it were from the Levant, it might be something like this. It comes by way of my cousins, who were here for a short visit that involved lots of communal cooking. The original dish, which comes via a recipe by Jamie …
This brunch looks complicated, but it’s actually quite quick and simple to pull together: You pack the kadaif noodles into bowls and stick them in the toaster, toss the asparagus (or vegetable of choice) into a pan to grill, and let the eggs boil for a minute or two in …
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. …
I’m not entirely sure this merits a recipe, but it certainly merits a photo. So I might as well explain how I made it. We’ve been buying purple vegetables since we discovered them at the Friday farmer’s market in the Tel Aviv port. They definitely liven up any meal. And …
This burst of cold weather we’ve been having is making me want heavy, sweet foods for breakfast, which we eat at an hour that others would consider lunch. Hence, brunch. I recently bought a bottle of amaretto, and I’ve been looking for ways to use it — I bought it …
Our kitchen floor is covered with bags of vegetables — I hadn’t been to the Carmel Market in weeks, due to our trip to the U.S., and the attempt to empty the fridge that preceded it, so when we went this Friday, I got a little overexcited. The advantage to …
This Saturday brunch included fresh-baked lahoh, a purple salad with ginger-dill dressing, a cheese-herb omelet and a random assortment of roasted purple vegetables. The lahoh was great, and is noteworthy because I don’t think many recipes for this Yemenite pita appear in English
This Saturday brunch included a personal-sized baked spinach shakshuka, an Italian-style chopped salad, chocolate chip cookies made with the New York Times’ recipe, and more. Brunch is always a pleasure.
Today’s version of our weekly ritual included oatmeal-whole wheat waffles, a spinach-cheese omelet, a nice fresh mixed-green salad, a few of our homemade olives, and, of course, coffee from David’s Coffee at 49 Levinsky, my favorite coffee roaster.
