One of the only things I miss in Israel is the concept of brunch on a Sunday morning. The term was cited in the Oxford

 Broiled Salmon with Mustard Sauce 6 servings I am not sure where this recipe came from, but it is perfect for a summer evening. I

Squash are categorized into summer and winter. Although zucchini is a summer squash, there are others with soft, tender edible skin and moist flesh. Here

Surprise! Cucumbers are a creeping vine plant and actually a fruit. They are most known for slicing and pickling. There are many different kinds of

We all know soufflés are French, and they actually are associated with two 18th-century chefs— Vincent de la Chapelle, a French cook, who cooked for

Tabbouleh is a very popular Lebanese salad, so much so that the first Saturday of July is known as National Tabbouleh day. Although there are

Every year I like to look through my cheesecake file and try something different. If you are like me, you will enjoy these cakes.  

Recently, a whole column was devoted by Food & Wine online to hummus. I found some recipes I wanted to try and then pass on

I have led walks in English in Machaneh Yehudah, Jerusalem’s produce market since I initiated them in 2009. I go there often when I am

Sweet potatoes are a root vegetable from Central America domesticated around 5000 years ago.  In 1492, Columbus took some back to Europe. There are references

When I was growing up in Kansas City, Missouri, one of our favorite “hang out” places after events was a restaurant that served limeades and

It’s not fall in Israel, but when the apples come into season, I immediately think of making apple butter. Apple butter originated with the monasteries