Eggplant Salad with Pine Nuts (Kioupia)
About four miles inland on the island of Rhodes, I found a converted farmhouse nestled in the mountains, where I was served this eggplant dish.
Greek Avgolemono Soup
Using eggs instead of butter or cream as a binding agent in sauces was a hallmark of Jewish cooks in Greece.
Chicken Salad Veronique with Avocados
This cold salad, featuring Israel’s summer bounty, is perfect for a hot summer’s day. French recipes titled Veronique signify the inclusion of grapes. This one is a snap if you ask the deli person to cut the meat into half-inch thick slices (number 35 on some slicers).
Wine Jelly & Frosted Grapes
What better way is there to relax on a hot summer’s night than with a cheese board, wine jelly (a wonderfully sweet counterfoil to strong and earthy blue-veined or chevre cheeses), and a good bottle of wine (preferably from the wine country in northern Israel)?
Algerian Fish Terrine
Tunisian Guizadas (Flourless Pistachio Cookies)
According to food author Claudia Roden, Guizadas are a specialty of the Livornese Jewish community in Tunisia.
Traditional Gefilte Fish
When making traditional gefilte fish, if you don’t like the jelled broth, you can skip using the bones and skin; it is the collagen in the bones that jells the liquid when chilled.
Gefilte Fish and Horseradish Mold
Tri-Colored Gefilte Loaf, Spanish Style
You can eliminate most of the tedious aspects of classic gefilte fish production by making loaves of gefilte fish mixture.