This dish of roasted lamb shoulder with vegetables is all about the beauty of spring, as lambs are born and asparagus, sunchokes and artichokes are at their peak. Choose the…
Spring Lamb with Roasted Vegetables
About the Author
Vered Guttman is passionate about Jewish and Israeli food. She writes the popular Modern Manna food blog for for Israel’s daily newspaper, Haaretz, and her articles appear in the Washington Post and slate.com, among others. She is also chef and owner of Cardamom & Mint, a Mediterranean and Middle Eastern catering company in Washington, DC. Growing up in Israel, Vered took her first steps in Jewish cooking sitting at the table of her two grandmothers, one from Poland, the other from Iraq. To these traditional Jewish flavors, she has now added the wonders of Israel’s modern fusion kitchen to create new Israeli-inspired recipes.
Masapan (Homemade Marzipan)
Spain is the birthplace of marzipan and was first created in the 15th century. Jews adopted this candy as a Jewish dessert after a meat meal. Real Sephardic marzipan will…
Hamantashen Go Gourmet
Creative fillings aren’t just the realm of Chanukah sufganiyot anymore. Check out these modern hamentashen recipes. How about halva and Nutella, salted caramel and peanut and even colorful confetti dough?
Thanksgiving with an Israeli and Jewish Twist
Middle Eastern and Jewish ingredients augment the classic American Thanksgiving staple foods, for a meal that’s both kosher and offers plenty of filling options for your vegetarian/vegan guests.
Celebrate the Harvest with Stuffed Squash
The Festival of Tabernacles is about showing the bounty of the year’s final harvest. In the United States, the squash is a classic symbol of that.
Tahini and Honey Cake
Tired of traditional honey cakes? Here’s one that has a distinctly Israeli flavor, thanks to the addition of tahini and cardamom. As with any pound cake, this cake’s flavor deepens…
Ancient Symbols of Love
Before there was chocolate, there were figs, pomegranates and dates. Recipes for professing love on Tu b’Av.
How to Make Middle Eastern Labneh at Home
Like many other Israelis relocating to America, my first concern was hummus. Then labneh, an Arab cheese made by straining the whey out of yogurt until it’s thick, creamy and slightly sour.
Open Secret: Israeli Sandwiches for Summer
Mediterranean tartines (open-faced sandwiches) are ideal for the sweltering days of July and August. Here are three tried-and-tested recipes.
An Israeli-Style Brunch for Mother’s Day
Creamy kale, labneh and poached egg burek is a delicious tribute to all Israeli mothers—no matter that Israel replaced Mother’s Day with Family Day
