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Israel & the Middle East

Pomegroni

Recipe by Adeena Sussman

Pomegroni

As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate juice? The fruit’s tannic, sweet-bitter taste stands in perfectly for the classic Italian aperitif, especially with a shake or two of bitters to steer the

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Chewy Tahini Blondies

Recipe by Adeena Sussman

Chewy Tahini Blondies

I’ve made these so many times, so you won’t have to. On the surface this seems like a dead-simple recipe, but it took quite a bit of tinkering to nail. Tahini has a complex molecular structure made up of lots of tiny carbohydrate molecules that cling to liquid for dear life, seizing up the way

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Fried Cauliflower with Herbed Labneh

Recipe by Michael Solomonov

Fried Cauliflower with Herbed <i>Labneh</i>

This is by far the best-selling mezze of all time at Zahav, which is kind of a big deal because, come on, we’re talking about cauliflower. Fried cauliflower is a staple of falafel-shop salad bars, but it’s often undercooked, under-seasoned and limp from being fried too far ahead of time. Cauliflower is an amazing vegetable–you

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Spiced Honey Cake

Recipe by Lior Lev Sercarz

Spiced Honey Cake

This cake brings together a range of spices and flavors for a very tasty result. The loaves can be frozen for a later day and work perfectly for French toast or even croutons—if you can manage not to eat it all at once.

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