Vered Guttman, sensible Jewish girl that she is, has come up with a list of Do's and Don'ts for Valentine's Day. If you think this is delicious, just wait to see what she has in store for Tu B'Av.
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Barking up the chocolate tree of love, with a Middle Eastern twist
A book of standard Israeli cakes, meant to appeal to the masses
Talented pastry chef Carine Goren can do better than this cookbook, writes Efrat Michaeli.
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A vegetarian cholent so meaty, you won't even miss the bones
In the last of her series on overnight Shabbat stews, Vered Guttman offers a version of cholent based on porcini instead of meat, for a distinctly earthy flavor.
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When life hands you fruit and nuts, make a Tu Bishvat Seder
In her new blog, Vered Guttman praises the dishes associated with Tu Bishvat. She's going going to serve a walnut and dried cherry tabouleh salad at her seder, alongside a big bowl of nuts (to make her husband happy).
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Recipe for Tel Aviv’s most famous schnitzel
Make Café Noir’s legendary and bestselling course, in the comfort of your own home.
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Keeping Yemenite Jewish traditions alive with jachnoon and kubaneh
Although the communities in Sana'a and Raida are dwindling, the slow-cooked Shabbat breads remain a staple of the Diaspora community. In her new blog, Vered Guttman shares some recipes for some quintessentially Yemenite Shabbat overnight dishes.
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Marching to the beet of the season, from Shabbat borscht to Superbowl nosh
In her new blog, Vered Guttman praises the beet: sweet, full of taste, and cheap, perfect for soups, salads, and even chips.
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Introducing freekeh, the hip grain of 2012
In her new blog, Vered Guttman touts the glory of freekeh, a grain relatively new in the U.S., but an ancient staple used throughout the Middle East.
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Be Merry / Breakfast of Olympic champions
Granola enjoys a healthy image, but only the homemade variety guarantees freshness and a high nutritional value. Here's one way to make your own.
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Be Merry / Cooking with the world's most expensive spice
Saffron is produced from a plant that blooms only once a year, ensuring a high price for the precious threads - and a thriving trade in counterfeit spices.
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