I offer this recipe as a guideline, not a dictate. There are a few basic steps, the details of which can vary. Season with the za’atar suggested here, or with other herbs and spices — or just with salt and pepper. Stuff with the lemons and shallots in my recipe, or with garlic and fresh…
The recipe notebook of Lola Blei, the author’s grandmother, who was known as Loly. Photograph by Daniela Blei. If there was ever a doubt that cooking is more than just a means of providing sustenance, the evidence lies in my grandmother’s cursive. Her recipes fill a wire-bound notebook, its brittle pages a testament to butter…
Photograph by Michael Kaminer. Cultural appropriation is a white hot topic in today’s internet-rage culture. Sometimes, the rage is really important and other times it sort of misses the point. Israel has gotten a lot of that beef from those who say it’s unfairly staked claims to foods that are really the cultural property of…
Sachlav, a hot drink that is to Israel what hot chocolate is here. Photograph courtesy of Mighty Pie. Israel’s most popular winter drink has become a hit with New Yorkers — thanks to an Ecuadorian chef and a little love from The New York Times. Mighty Pie, a tiny stall in Union Square Park that…
Photograph by Mark Hurvitz Tu B’Shvat brings the opportunity, and the excuse, to create a chocolate bark using fruits and nuts connected to the land of Israel. Stay with the fruits of the traditional Sheva Minim, the Seven Species of fruits and grains mentioned as special to the land of Israel in the Bible, such…
A creative healthful green alternative to the traditional carrot raisin salad. Photograph by Alix Wall. 4 cups grated carrots ¾ cup raisins ¼ cup fresh minced basil ¼ cup finely chopped chicory leaves or other greens ¼ cup sunflower seeds Juice of 1-2 oranges 1 teaspoon cinnamon 1) Grate the carrots. 2) Add remaining ingredients….
A protein-rich, filling spread for your vegetarian guests. Photograph by Alix Wall. 1 can of pitted green olives 4 cloves garlic ½ to 1 cup walnuts ¼ cup extra-virgin olive oil 1) Purée in food processor and serve as a dip. (The amounts do not have to be exact. Depending on your preference you can…
To celebrate Tu B’Shvat, a fig-scented cocktail. Photograph by Jon Wunder. Writing for the Forward, I’ve learned so much. My education continued this week when I was asked to create a cocktail recipe to celebrate the upcoming holiday of Tu B’Shvat. I am delighted to write about Tu B’Shvat, mainly because up until several days…
Dried fruit is often incorporated into the Tu B’Shvat seder to reference the seven fruits of Israel. Photograph by Shulie Madnick. This year for Tu B’Shvat I’ll be making a dried fruit compote. The Tu-B’Shvat seder custom was created in Safed in the 17th century. Prayers over the seven species — wheat, barley, grape, fig,…
Moroccan-style tofu with apricots, olives and almonds. Photograph by Susan Voisin. Editor’s Note: Originally published as a recipe for Tu B’Shvat, this dish also makes a delightful vegetarian dish for a festive Hanukkah dinner — the olives nodding to the symbolism of the oil that burned for eight nights. This flavorful, hearty vegetarian dish serves…
Avocado and Roast Beef Salad. Photograph by Dan Peretz. I spy avocados lying in a crate in the market and am instantly diverted from my original purpose. I pick one up, cradle it in my hands and think about the beautiful tree that has yielded this fruit. Then I pick out a few more, wrap…
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