In the summer of 2018, food writer Jessica Halfin took me on a kosher street food tour of Haifa, Israel and we shot a video of the tour. She took me to bakeries, a bureka place and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this salad. They…
One of my go-to summer cafe drinks is limonana, a Hebrew portmanteau of the words limon (lemon) and nana (mint) that sounds like limonada (lemonade). Limonana is generally a slushy type drink made with those two ingredients, plus a good amount of sugar. If I want something alcoholic, I’ll opt for a limonarak, lemonade mixed…
Blintzes are a Jewish favorite, especially for Shavuot, but when it comes to adopting a vegan diet, they’re usually among the first dish to go. Not anymore with this plant-based version! Batter recipe adapted from All Recipes and filling adapted from Tori Avey.
Everyone loves to eat a snack on a stick, especially when there’s also a dip. For the big game, elevate the ubiquitous raw veggies and hummus with this simple, make-ahead healthful snack that everyone will enjoy eating. Even better: Get kids involved in assembling the kebabs!
I think that throwing out broccoli stems and kale ribs is one of the great shames of our culinary lives. That’s why I came up with this simple recipe for an easy and hearty pareve vegetable soup starring greens and their ribs.
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…
A galette is one of those desserts that looks impressive, but is actually pretty easy to make. And by making it vegan, you guarantee a treat for everyone!
Roasted beets and sweet potatoes are a wonderful combination in a hearty salad. Served slightly warm or at room temperature, this salad will liven any summertime buffet or picnic with its bold colors and delicious flavors. The Creamy Kale Sauce becomes a simple dressing with a few additional pantry ingredients.
Creamy Kale Sauce is my “mother sauce” for a variety of recipes. It is versatile and comes together easily in the food processor. Make it spicy by adding a pinch or two of cayenne pepper!
Homemade bean-based veggie burger recipes are easy to find online. This recipe is unique with its addition of chopped kale, which boosts nutrition and flavor! I like to double the recipe and freeze the baked burgers to have on hand for a quick lunch or light dinner.
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