Hoping to preserve his Hungarian grandmother’s recipes and stories, Ofer Vardi launched LunchBox Press, an Israeli publishing company specializing in beautiful food books that readers can cook from or just enjoy.
Have you met the rock star of the farmers markets? It’s garlic scapes, the tasty, versatile, flowering stalk of hard-necked garlic, and it’s only around for one or two weeks a year.
Recipe of the Week
Submitted by Shaina Shealy
Entering the last three months of my year in Israel, this salad is an attempt to use up some of the weird spices sitting in my drawer since my first three months here. It’s the perfect summer salad—cool and refreshing with zesty herbs.
In the 1970s, before hummus could be found in every supermarket, Susan’s family fell in love with the “new”—but actually ancient!—Mediterranean dip when her brother brought the recipe back from Israel.
In the midst of exams, Shaina finds relaxation in the kitchen, where she can solve problems, come up with new creations and find peace of mind while her hands are at work—with tasty results, too.
Doug Singer started off with a profound love for meat. After culinary school and cooking in Italy, he ended up in DC, where he returned to his roots with the hand-cured Singer’s Significant Meats.
Stephanie can’t wait for her family’s trip to Israel—except for the 10-hour flight. In anticipation, she prepared activities and snacks for the journey, including tasty gluten-free granola clusters.