What does matzo-ball soup have to do with the paleo diet?
It was interesting to read this week that a staggering number of Israeli’s — 70% — say they have hummus in their fridge. It got me wondering how many of those tubs of hummus were store bought. Probably most.
By day, Amy Chasan oversaw youth-education programs for the City of New York. By night, she’d indulge herself by baking cupcakes for friends and family — “a wedding here; an art opening there,” she said.
Israeli food has come into its own. Like the population, the cuisine is a fusion of influences from around the world, and a generation of young chefs has added sophistication and skill to the mix. But all the innovation and sophistication would fall flat without the building blocks: simple dishes and locally grown seasonal fruits and vegetables.
Breakfast is a sadly underrepresented category in the field of Jewish cookbooks. Scanning through the table of contents in most of them, you’d be hard pressed to find a category devoted to the morning meal.