Bay Area chef Alix Wall cooks her way through Israeli food authority Janna Gur’s new book, ‘Jewish Soul Food: From Minsk to Marrakesh’ and finds it well worth the trip.
This moist, delicious version of a classic Sephardic dessert is the best one Israeli food maven Janna Gur has ever tasted. Ground coconut and pistachio nuts add crunch.
Janna Gur got this recipe from Marina Toporiya, a Georgian cook who turned out wonderful and unusual dishes from the old country.
To make this simple and tasty meze salad you will need two typical North African condiments — pickled lemons and harissa. Both can be made at home or bought at specialty food stores.
Food editor Liza Schoenfein attended two talks on Jewish food this week, and found that looking back is an excellent way to ground us in where we are now.
Food editor Janna Gur and chef Michael Solomonov discuss ‘New Israeli cuisine’ and how it can be expressed through one incredible meal.
As a food editor I enjoy a good story as much as anyone. But, what I love most is getting to eavesdrop on a conversation between people who really know what they’re talking about when it comes to food.
We wouldn’t want President Obama to go hungry during his upcoming trip. So we asked some of Israel’s best food critics where he should go to get a taste of the Holy Land.
Serious Eat’s Cook the Book column this week shares some recipes from one of our favorite cookbook’s, Janna Gur’s “The Book of New Israeli Food.” Check out the recipes for flakey cheese bourekas and authentic hummus.
In the U.S., the Fourth of July signals the start of grilling season and means beer, barbecue, and fireworks. Although it’s celebrated two months earlier and halfway around the world, Israeli Independence Day, or Yom Ha’atzmaut, which starts tonight at sunset, is commemorated in much the same way but with its own Israeli spin. In Israel, summer begins in May, and barbecue, or mangal, is the national culinary and even cultural obsession.