More Bread Adventures

Recently, I had my first video experience. I am not a video person, and although I have taught some cooking, and I have taught many classes on Zoom, I have never done food preparation live. Now, of course, when everything and everyone is on Zoom, it was only a matter of time for me to…

Cabbage Shnitzel – Капустный шницель

I haven’t written about food here for a while, it seems. I will have to do better, I will really try. Here’s a quick run for our dinner tonight. Surprisingly, this dish that my mom made, and I expropriated, got instant popularity among my American born friends and acquaintances. We thought of it as of…

To Pickle or Not to Pickle?

I used to think that pickling was very hard. I remember my mother making jars and jars of pickled cucumbers, cabbage, jams, or rather варенье, which is much closer to real fruit than we see here in the US. It was hard, indeed, I think as it involved hot-closing sterilized jars so that that could…

Hatzil haBait – Our House Eggplant – חציל הבּית

It is amazing that one works way more than usual reduced to part-time work. Is it only me, or the whole computerized world turned this way? In any case, I cannot complaint given that many people  completely lost their jobs and, unfortunately, countless others – their lives. I am one of the lucky ones, and…

Charoset – the Best of Pesach

I have almost stopped writing here. My personal stories of pain, thankfully, came to an end and my life became a 1000-fold better with one thing that, I believe, everyone needs in life – Love. Yes, Love with a capital L. This is such a small, easy word to pronounce, but underneath lies a myriad…

Cranberries – What’s Not to Love?

Although I don’t eat turkey, during this time of the year I always make lots of cranberry-apple sauce. This can be done for Sukkot, for Thanksgiving, or just because – the sauce is so good that can be eaten with any meat as a condiment, or as a not-too-sweet dessert, if you are like me….

Fun Food and Israel Related Articles

It is no surprise that Israeli chefs are on the forefront of all things new. Why should food be an exemption? There have been a number of articles lately about innovative ways Israelis think about food using words like “vegan, ecological, and locavore”. New-old plants are appearing on the restaurants’ tables straight from the biblical times. …

Light and Easy for a Hot Shabbat

What can you prepare for Shabbat if you absolutely do not want to leave a blech or a crock-pot on in your desire to not add any additional heat to already overheated apartment? Salmon, turns out to be that fish that can easily be eaten cold with pretty-much any sauce. So, I decided to make…

Pesach Food at my House

One can write shelves of books about preparing for Pesach and cooking and organizing delicious meals, especially if one hosts many times during just one week of the “holiday of our freedom.” A lady in my office just proposed that Jews are not smart because of hundreds of years learning Talmud, but because of even more…

Sushi Salad

Lately, I’ve become obsessed with sushi salad. I’ve got the idea at one of my friends’ Shabbat tables, where three young daughters of the family made one and decided to create my own version. So far, I’ve tried it three times with slightly different ingredients, but it worked magically every time to the delight of…

Old and New

It’s been a while since I have written here about food. Life, surprisingly the pleasant part of it, gets in the way and we are almost in the middle of winter with the cold penetrating my body and wind hauling outside my window. This is not the weather I like. I feel frozen inside and…

End of the Calendar Year is Near

I haven’t written in a while here. Not for the lack of events in my life. In fact, the last three months were full of the new things, mostly amazingly pleasant, BH! I guess, I am so not used to good things happening in my life, that I don’t even know how to process them…