Cheesecake + Cook in Israel Cookbook Announcement

Posted on May 10, 2013 | 15 comments As a freelance writer and photographer, I’m always juggling various projects and assignments of differing scopes. I’m very excited to announce one with which I have a great personal connection at this point, one that took up a lot of my time and creative energy in the past year, and one that I am very, very proud of. Cook in Israel: Home Cooking Inspiration with Orly Ziv is a...
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Minted Fava-Pea Mash

Posted on Apr 26, 2013 | 7 comments My celebration of spring continues this week with two of my favorite seasonal ingredients: peas and fava beans. Though it’s a bit predictable, I can’t resist the pairing of peas, favas, and mint for it’s fresh, green taste. It just screams spring! Here I’ve simmered the peas and favas until tender (you can use frozen if fresh are not available), then mash them with some...
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Asparagus with Garlic Two Ways

Posted on Apr 19, 2013 | 11 comments It’s the start of springtime and that means a new abundance of fresh and exciting produce. I’m starting to see the first stone fruit in Israel – loquats, peaches and nectarines. Fresh garlic has peaked and I’ve stocked up as usual. And there’s even asparagus on supermarket shelves. I was working on a spring-themed meal for a piece in the Jewish Daily Forward (read it...
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Apple-Date Charoset and a Passover Recipes Blog Hop

Posted on Mar 22, 2013 | 8 comments Although I didn’t grow up celebrating Passover, I’ve been attending seders since I was 14, first with friends’ families then, for the past 12 years or so, with my husband’s family. It was love at first seder. Back at my first Pesach I was still an awkward, picky eater of a teenager, and as the charoset (haroset) passed by I put a dainty spoonful on a piece of matzo. But...
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Vegetarian Braised Cabbage and a St. Patrick’s Day Blog Hop

Posted on Mar 15, 2013 | 13 comments I don’t believe I have a drop of Irish blood in me, and I don’t feel Irish come St. Patrick’s Day. But I can appreciate having a day to celebrate Irish culture in whatever way you see fit. For me, of course, that’s with food. Lots of Irish recipes, especially by way of America, are quite heavy and meaty so I wanted to do something simple, vegetarian, and budget-friendly....
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Asian Cabbage Salad

Posted on Mar 4, 2013 | 27 comments If you don’t already have a salad like this in your repertoire, you need one. The “Asian” cabbage salad has become a mainstay of the American (and apparently Australian!) barbecue, potluck, and picnic and with good reason. It’s quick, easy, delicious, and travels well since the cabbage stays nice and crunchy even hours later. The Asian Cabbage Salad recipe is my pick for this month’s...
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Black Garlic-Mushroom Dip and a Garlic Blog Hop

Posted on Mar 1, 2013 | 20 comments Black garlic is one of those ingredients that inspires you to play around. The sweet, umami-rich flavor bares practically no resemblance to raw garlic, much in the same way that kimchi tastes very different than plain old cabbage. A Korean specialty, black garlic is simply regular garlic that has been fermented through heat. But unlike other fermented foods, the fermentation process mellows...
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Chubeza (Mallow) Patties and a Vegan Blog Hop

Posted on Feb 22, 2013 | 12 comments There are lots of pros to volunteering at a community garden. You get to meet wonderful, passionate people who care about the earth and sustainable eating. You get to spend time outdoors in nature, even if you live in a city. You learn about gardening, and are introduced to new types of plants, fruits, and vegetables. And, the best part, sometimes you get to take the fruit of your labor home....
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Arancini (Rice Balls) and a Rice Blog Hop

Posted on Feb 15, 2013 | 24 comments I didn’t think I could love risotto more than I already did. But take leftover risotto, roll it into rice balls, stuff them with cheese, bread and deep fry and you’ve got an entirely new beast. Called arancini (which means little oranges in Italian), this Sicilian specialty is a vegetarian bar snack worth trying. They’re crispy on the outside with a melty, gooey surprise in the...
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Orange Chia Pudding Parfait

Posted on Feb 4, 2013 | 14 comments I’ve been fascinated by chia seeds (salvia hispanica) for a while now. They’re rich in omega-3 fatty acids and, while they’re a tad pricey a little bit goes a long way. Until now, though, I’ve mostly been simply sprinkling them on top of my morning yogurt, or incorporating them into the occasional smoothie. This month’s Secret Recipe Club gave me the opportunity to...
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