Recipe
Creamy mushroom & teriyaki pasta: Italian–Japanese fusion recipe
Before you wrinkle your nose at what sounds like a completely unrelated combination – the science behind flavors actually proves that it works, and how.
The recipe that will change your holiday: Passover pizza kids love
The perfect plate of Moroccan cookies for Passover and Mimouna
No choking taste: The secret to soft and sweet Passover pancakes
A main addition: Festive red rice with ground beef
Rotem Liberzon shares a recipe for a dish of rice and seared ground beef, rich in flavor and with a unique color.
In the Kitchen with Henny: Shuk-style celebration
For this year’s Independence Day celebration, I’ve put together a menu that highlights Israel’s best-loved foods.
Health bomb, flavor bomb: Easy vegetable patties
Only healthy ingredients on their way to becoming a tasty vegetarian patty.
Now is the time: Chametz elimination lasagna, step by step
Get the kids to help clear chametz before Passover—Orly Pely-Bronstein makes a meaty lasagna with roasted veggies, rich meat sauce, and pareve béchamel.
A little samosa, a little bourekas, a lot of celebration: A hot pastry filled with chickpeas
Using a can of chickpeas for a quick filling, creating a triangle that is greater than the sum of its corners.
The sweetest, the most European: A yeast cake, a little different
In Central and Western Europe, there are many versions of Stollen, the sweet and dense loaf full of flavors and aromas. This is our version.
In the Kitchen with Henny: Strawberry season
Whether enjoyed in a simple dish or an elegant dessert, strawberries bring a burst of freshness and a touch of joy to every bite.
A winning maklouba with chicken thighs and sweet potato
A festive and especially delicious dish. Layers of flavors with rice baked with spices and other delights, caramelized sweet potatoes at the bottom, and tender, golden chicken thighs on top.
The easiest, tastiest, always: Homemade red lentil soup
Kang Atela from Beetles Restaurant in Mas’ada, Golan Heights, returned from hundreds of days in reserve duty straight to his restaurant and chose to share with us a simple and winning recipe.
Like the most Spanish tapas bar: Sliced sirloin bruschetta with salsa and much less oil
With an air fryer and olive oil sprays, anyone can prepare the perfect starter.
