How to eat like an Israeli and decrease food waste, with four delicious recipes.
Here are a few delicious dishes that take advantage of the bounty of incredible fall produce available at the market right now.
The light yellow of noodle puddings sweetened with raisins gave way to the sparkle and explosion of Middle Eastern spices, fruits and vegetables.
You thought charoset was just a fruity paste made of apples and walnuts? These insane versions of the traditional dish will make you think again.
Adding more salads and vegetables to an already healthy diet is a wonderful way to increase our own health and the health of our planet.
A nondairy Israeli version of a classic summer salad.
Arugula was recommended as an ideal vegetable to act as karpas – the bitter green – at the Passover Seder by Amram Ga’on, the ninth-century rabbi and Talmudic genius.
Though this salad is a modern creation, it uses several ingredients that were common in ancient and medieval Jewish cuisine.
This salad contains homemade pickled onions, which wake up a slew of recipes. Chef Michael Solomonov came up with them because he realized raw onions didn’t always appeal to the American palate. “So the quick-pickle treatment is really attractive,” he said. “You can eat a bunch of it. It’s nice, it’s refreshing, but it’s still got crunch and a little bit of savory robustness.”
Make the most of sweet summer cucumbers from the farmers’ market with two no-cook recipes — a cold soup and a sweet-and-sour salad.