One of my all time favorites is pasta salad. If made well and with interesting and complementary quality ingredients, it can be enjoyed as a tasty side or main dish. This particular recipe I created for the menu of my first restaurant Al Dente in Jerusalem, Israel, back in the
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Challah is made usually as a braided bread reserved to be eaten on the Sabbath, at festivals and on special occasions such as weddings. The challah as we know it today has its origins in Eastern Europe but its roots are in the Bible where the Jews are commanded by
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Tartufi is a chocolate delight that few can resist. It is also a useful addition to the kosher for Passover dessert menu being offered at the seder night feast. Tartufi in Italian or truffles in French are Ectomycorrhizal fungi (mushrooms) that grow near the roots of trees. Chocolate truffles are
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With Pessach (Passover) looming large, Jewish homes the world over are frantically cleaning and gearing up for a week without chametz. Chametz is any food in which the leavening agent yeast can thrive and grow. This is of course from the Torah or Old Testament book of Exodus 11–19
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In NZ, number-eight fencing wire is a well-known and popular Kiwi idiom. Here in the Israeli kitchen, number eight can only refer to the best cut of meat suited to a super-tasty longer cooking stew; the importance of food and its consumption is a unique and inseparable part of the
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I recently attained the grand age of 62 years old and to my delight received a beauty of a cookbook as a birthday present from my youngest daughter Mika and her man Shahar. Shahar, just back from a business junket in London, was lucky enough to be wined and dined
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As a meal or an entrée, the Niçoise salad accompanied by pan seared fresh red tuna is a winner. Originating in the southern French Mediterranean city of Nice, the Niçoise salad is a rounded meal with protein, carbohydrates, greens and vegetables. Many foodies call it the ‘ultimate’ summer salad. Simple
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