Hungry? Well, if it's the weekend, head to Dizengoff Center for a sampling of Jewish and other ethnic cuisines.
by Ruth Schuster 0 comments
The creamy cheesecake that stars at every Shavuot meal dates back to Roman times. Some suggestions for ensuring that yours stays tall and airy.
by Limor Laniado Tiroche 0 comments
'Monologues from the Kishke,' touches your heart and other parts; a rare Yiddish play today that celebrates the culture of Eastern European Jews instead of mourning its decline.
by Michael Handelzalts 0 comments
Nutritional value and versatility are only two of the reasons this 'wheat' that's not really wheat has attained new popularity.
by Limor Laniado Tiroche 0 comments
Vered Guttman's pick-up version of the classic Italian pick-me-up, using low fat cheese, vanilla pudding, and petit beurre biscuits, is an addicting and delicious Shavuot dessert.
by Vered Guttman 3 comments
Jews from Eastern Europe brought the recipe to America, where it became a cheap protein; but the status of herring in the culinary world changed when the little fish made aliyah to Israel.
by Vered Guttman 7 comments
A Jewish breakfast classic, adapted from Russ & Daughters' recipe.
by Vered Guttman 1 comments
This recipe for slow-cooked tomatoes and eggplants dish easily allows for adding seasonal vegetables to the mix.
by Vered Guttman 1 comments
This dish that requires some gentle work and a lot of patience, but the end result is well worth it.
by Vered Guttman 1 comments
These stuffed eggplants are common in Turkey and Sephardi communities.
by Vered Guttman 0 comments
