My apologies to Food & Wine for borrowing three of their recipes on tomato salads, with my changes. People who visit Israel often remark that

As the weather starts to get warmer, serving salmon makes a nice main course. Besides being high in protein, iron, Vitamin D and potassium, it

In thinking about my menus for the week, I always plan at least three non-meat main courses. I used to buy my cheeses in a

Here a recipe for Sabich was being prepared by Michael Shemtov and chef Stuart Tracy at the Butcher & Bee in Charleston and Nashville. Halabi’s

In Jerusalem, as soon as Purim is over, everyone begins to get ready for Pesach. Two and a half weeks ahead, macaroons are already in

Creamy Pareve Potato Soup 12 servings I found this in “The Kosher Palette,” a cookbook of the Jewish Kushner Hebrew Academy in Livingston. 1½ T.

One of my favorites for winter is stew  and there are so many different ways to make it. Here are some international recipes. Just pick

A good friend of mine recently called and asked if I was going to be in the shuk, to please get her cinnamon sticks. She

When I was doing the walks in Machane Yehuda, the vendors started calling me “The shuk lady,” so I have on my computer my unfinished

Here are some different crepes to make for family or company. Vanilla Dessert Crepes Servings: 10-12 1 egg dash salt ½ cup flour ⅔ cup

When temperatures go to the 30s and rain and snow are forecast, my mind goes to one thing—chili. Chili has its roots in America, especially

In traditional Jewish cooking, brisket is most often braised as a pot roast, especially as a holiday main course. For reasons of economics and kashrut,