Posts Tagged: Israeli food Results 41
1) “Hudson Street” kibbeh with bulgur teardrops, spiced beef, pinenuts and preserved lemon yogurt at Bar Bolonat in New York
Purely for research purposes, you understand, the author sampled both the traditional red shakshuka and the green version, with a sauce of asparagus and spinach.
This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking her guests what they think of the results. She recently cooked her way through “Honey & Co: the Cookbook,” by Itamar Srulovich and Sarit Packer (Little, Brown and Company).
A simply delicious morning meal consisting of (clockwise from top) a corn and eggplant pashtida (recipe here) thick yogurt with olive oil and za’atar and a fresh chopped salad.
Chef Elie Kahlon of Novo puts the finishing touch on a salmon dish.