A simply delicious morning meal consisting of (clockwise from top) a corn and eggplant pashtida thick yogurt with olive oil and za’atar and a fresh chopped salad. The summer after I graduated college, I spent a month pruning grape vines on an organic vineyard in Tuscany. Tough life, I know. Each morning we volunteers would…
A close cousin of the quiche (though often made without a crust), the pashtida is perfect morning fare. A jumble of eggs, dairy and vegetables, it pulls the best flavors of into a hearty main dish. Serves 4-6 ¼ cup vegetable oil (e.g. sunflower or safflower), plus more for pan 1 large sweet onion, finely…
As a young country that is still working to define its culinary culture, Israel has few dishes to call its own. But breakfast in Israel is another story entirely. Italians are known for a quick bite and shot of espresso and Americans love their gluttonous, hung-over weekend brunches (stuffed French toast, anyone?). Israelis, however, strike…
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