You don’t have to feel sinful about sweets! A new twist on traditional holiday honey cake, and some other confections.
Limor Laniado Tiroche
The very short season for fresh green garlic is the perfect time to bake this Greek national dish.
From Morocco, the world champion of couscous, comes a delightfully crunchy treat.
East to make, refreshing and oh-so-tasty, these refreshing soups will please the palate and lift your spirits.
Spring rolls are easy to prepare during sultry days, lovely to look at and great for lifting one's spirits.
The green superfood is rich in vitamins, minerals and nutritional fiber – and it tastes good too, if you have the right recipe.
Livornese pesto, the world's best, adds a bold, refreshing flavor to simple dishes.
Meet the fruit of the tamarind tree, which has conquered various cuisines thanks to its deeply sweet-and-sour flavor and ability to improve a wide range of dishes.
Put those mass-produced, preservative-packed snacks back on the shelf and try making granola bars in your own kitchen. They taste far better and aren't stuffed with edible, industrial glue.
Owner of one of the city’s tastiest spots for local cuisine divulges the recipe for her specialty dish.
Hot, crunchy burekas are one of the more addictive of vices. What’s the right dough to use, and how can the fat content be restricted?
Because the Jewish New Year falls during hot days this year, it's worth considering making fish the main course and skipping the meat. Buy fresh, from a reliable source. And don't freeze it.
Some tips for a creative meal that suits your whims and palate, and yields a cornucopia of flavors.
The French eclair is to die(t) for. Dating from Renaissance times, this cream puff is delicious in both its traditional chocolate form and with more experimental toppings.
Fry it, skewer it, roast it - this versatile cheese, which originated in Cyprus, goes great in quiches and casseroles, salads, omelets and meat dishes.
The creamy cheesecake that stars at every Shavuot meal dates back to Roman times. Some suggestions for ensuring that yours stays tall and airy.
Forget the diet. If you're celebrating Shavuot properly, you need to break out the ricotta.
Nutritional value and versatility are only two of the reasons this 'wheat' that's not really wheat has attained new popularity.
It can be used to season roast pumpkin and sweet potato, eggplant, mushrooms, beef, poultry, and fish dishes, and is great in cookies and cakes. What’s more delightful than this tangy Asian spice?
Semolina is the star of these traditional Middle Eastern desserts.
Limequats, or miniature lemons, have several advantages over their bigger, tarter elders. They go great in chicken or fish dishes or baked in a cake, and make lovely preserves after pickling.
It doesn’t take much to make a good cut of meat sing. Ask the proper questions of your butcher and keep the roasting flavors simple, and soon you'll have a symphony of flavors to enjoy.
The holiday dinner in Greece often features the best dishes of a Mediterranean cuisine whose genius list in its simplicity.
The blue crab is a succulent, versatile dish whether it's roasted with tomatoes and za'atar, cooked in soup, or served in a salad.
No need for the classic Hanukkah dish to be greasy - not when you use sweet potatoes and bake your latkes. Just one of the many possibilities of this root veggie, now in high season.
The difficulty in obtaining whole truffles is no reason to deprive ourselves of the pleasure. Truffle paste or slices preserved in olive oil will lend a dish a taste of yearning.
Beets provide a unique blend of delicate sweetness and earthy flavor.
The classic French coq au vin is just the right dish for those days when you begin to feel a nip in the air.
An Italian brand of super-rice has arrived in Israel, making it easier to prepare a delicious risotto.
Stir-fry chicken, tofu or veggies in a flavorful sauce made out of a blend of spices and you're bound to curry favor with your guests.