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Sally Rosenkranz, who was from Radom, Poland, lost her mother in the Holocaust. She learned to cook and bake from her aunt, refining recipes over the years. Now, her daughter shares this crowd-pleasing honey cake.
This dish combines both cooked and raw vegan items, including some of the most flavorful ingredients in the Mediterranean cuisine.
Combining fruits and vegetables in salads is very Israeli. Oranges, in particular, are identified with Israel and this recipe pairs them with fennel for an unusual flavor combo.
Eggplant is so popular year-round in Israel that it shows up in every restaurant, cookbook, and home kitchen in seemingly endless recipes.
This delicious, refreshing melon-seed drink has a subtle almond taste, perfumed with orange blossom water. Drink it to help rehydrate after the Yom Kippur fast.