Bring the flavor of fall to your dinner table with this colorful seasonal recipe.
Step up your Chanukah recipes with a healthy vegetable alternative to the traditional potato latke.
This is a deliciously creamy, non-dairy corn chowder recipe even for the corn haters.
There are a few restaurants that keep you dreaming long after the trip and Sinta Bar in Haifa is one of them.
This recipe can be served as a salad by itself or a side dish for your meat recipes. It is a modern twist on traditional roasted potatoes with the pesto and arugula adding nice freshness to a typically heavy dish.
Lamb is my first choice when ordering at a fancy restaurant. I love this tender meat for its earthy flavor and connection to our Jewish heritage.
We finally had a few moments of summer in San Francisco and as most buildings are without AC this soup served as our cool refreshment. Watermelon, mint and feta are the classic summer combination and remind me of the fresh flavors of the Middle East. This soup is extremely simple to make and can be prepared in a blender in less than 10 minutes. I have a few “wow” recipes and this is definitely one of them.
Soup is often under appreciated. In my opinion, the soup course is the most important as these are the first bites your guests will take of your food. Your soup will set the tone of the dinner and often will be most remembered item you prepared due to their fresh palates. Similar to a preview for a film, it should excite and invite a desire to invest in a multi-course meal.