On March 13, 2012, Gavna Restaurant in Bat Ayin hosted The Kosher Wine Society of Israel Jerusalem Wine Club’s first wine exhibition. Sixteen boutique wineries from all over Israel offered sam...Read More
Bread puddings are underrated. They’re easy to make, filling, not particularly expensive, can be made for any course of the meal, and are very forgiving. Leftover bread, an egg and vegetables. W...Read More
Sometimes lunch is a matter of what you have left in your pantry. Or freezer. Or both. Pasta, as a common stand-in for quick home lunches, does not have to be drowned in tomato sauce and/or cheese to...Read More
Fresh fish beats frozen, there’s no question about it. But when you find a nice, fresh piece of fish and you’re tempted to buy more than what you’re planning to eat for the next meal...Read More
If you want to celebrate meat – whether it’s the meat itself to be celebrated or a celebration to be enjoyed with friends and family over a fleishig meal – then a trip to Buffalo Steak Ho...Read More
It’s Adar, the month of reversals. So for lunch I made a fennel salad with Blood Oranges (red) and cherry tomatoes (yellow), just to mix things up a bit. My last trip to Machane Yehuda yielded n...Read More
It’s strawberry season in Israel. Here, in the dead of winter, these plump jewels of sweetness are piled high in the stores and in the markets. Vendors are screaming “Toot! Toot! Toot!R...Read More
People ask me about my background in foodservice, where I first learned how to cook. I wasn’t much different than many other cooks all over the world. I learned from the people in my life whose ...Read More