Vichyssoise, A Cold Summer Soup

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Just because summer is already full on, it doesn’t mean you have to stop eating soup. If you’re craving a soothing, savory dinner in a bowl but don’t want to raise a sweat eating it, vichyssoise is just the ticket. The recipe is based on a traditional French leek and potato soup, and was first […]

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Sabras, The Fruit

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Sabras – prickly pears – opuntia ficus-indica. The reddish-purple sabra fruit is ripening in empty lots and gardens all over Israel and the Levant. But you have to know how to pick them. As one who ignored the warning cries of experienced foragers and grasped a ripe sabra with my bare hand, I know. The […]

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Soy – No Longer The Hero, But The Bad Guy

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Soy has been touted as a source of perfect protein for decades. It was believed that soy prevents breast cancer and heart disease. Women built soy into their diets as a nutritional shield against breast cancer. Soy-based baby formula was hailed as a convenient and healthy alternative to mother’s milk. In 1999, the FDA authorized […]

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Garlicky Roasted Cauliflower Vegan Recipe

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Cauliflower is enjoying a big trend among dieters and health-conscious eaters. That’s because the vegetable has almost no calories and almost no starch. And it has so many phytochemicals – biologically active plant compounds – that listing them all here would make you think you’re reading a leaflet from a multi-vitamin box. Cauliflower is such […]

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Eggplant Stuffed With Cheese And Tomatoes

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Eggplant is the poor man’s meat in the Middle East, but when you serve it stuffed with good local cheese and sweet cherry tomatoes, it’s a luxury. We also do a variation on eggplant Parmesan, here. This recipe is different in that the eggplants are simmered whole in water before filling and baking, rather than […]

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Recipe: Roasted Parmesan Butternut Squash

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It’s springtime in the Middle East. Afternoons are warm, but chilly evenings still make oven-roasted vegetables an enjoyable option for dinner. Butternut, and other hard-skinned squashes, are in season, and will be for at least another month. Here’s April’s seasonal produce, all detailed out for you. I picked up a medium-sized butternut squash to make […]

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Grilled Chicken Wings With Middle-Eastern Flavors

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This week is when the weather finally turns warm in Israel, inviting families on Passover vacation to fire up their grills outdoors. You can hardly walk through a public park without skirting families unpacking picnics, fanning charcoals, and chasing runaway toddlers. And chicken wings are a favorite on these picnics, being easy to cook and […]

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Creamy Roasted Garlic Soup

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It’s full garlic season in the Middle East. Markets display piles of the pungent bulbs, with the green stalks for you to hang up and dry, or with the greens chopped off for your convenience. I confess, I’m crazy about about garlic. Every spring, I buy 30 kg. to see me through the year. Local […]

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Beef Short Ribs In The Slow Cooker

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Being vegewarian, I keep meat for holidays and special occasions. Because that’s what vegewarian means – eating mostly sustainable and local vegetarian foods, with meat dishes only once in a while. Here’s one of our typical vegewarian non-meat recipes. With Passover on the way, I’m thinking what sumptuous meat dish to cook. The problem with […]

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The Mallows Menu

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Mallows are at the top of my edible weeds list. Once or twice every year, at late winter, I go out and bring home a big bag full of them. Mallows on their long stems to hang up and dry. Mallow flowers and fruit to sprinkle over salads. Mallow leaves to stuff with rice or […]

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Rose-Scented Rice Pudding Recipe

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Part I in a series of 4 about eating and healing with roses. Roses have everything you desire in a flower: beauty, fragrance and the power to express, and to waken, love. Maybe it’s their mysterious beauty; a whorl of petals that enclose the unmistakable, heady scent. Body and spirit instinctively respond to rose’s soothing, […]

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Food Tech, it’s a battleground. Come pitch your startup at Google

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Israel! You are so good at so many things beyond technology. And food, as locals and tourists know is becoming Israel’s rising star. With hyper-local fresh food production capabilities, Israelis from Tel Aviv to Jerusalem enjoy traditional Mediterranean food, hybridized with any international trend. It makes complete sense in a country that’s into food, and […]

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Halloumi cheese kebabs recipe

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What’s vegewarian, anyway? Answer: it’s selecting sustainable dishes based on non-meat foods at least once weekly. Halloumi is said to have originated long ago in Cyprus. Cheesemakers spread the Halloumi technique abroad of compacting milk fresh curds and curing them in brine, and now many Middle Eastern countries produce the cheese. It may be made […]

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