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,

November arrives and I think pumpkin. Here in Israel, the d’la-at is amazing. They are huge in size and weight, cream color with stripes all

Steak Soup 4 servings This recipe I created goes back many years when I wrote a weekly recipe column for the Jerusalem Post. 1 tablespoon

My Mom’s (z”l) Candied Sweet Potatoes 8-10 servings 8 sweet potatoes ¼ cup brown sugar 1 t. cinnamon ½ cup crushed nuts (optional) 2 T.

Whether you are having a crowd or just a few from the family to break the fast, here are some bars and squares to make