Gabriel

There’s a street not far from Ben Yehudah Street in Jerusalem where several very trendy, upscale restaurants can be found. Among them sits Gabriel. We had heard several positive reviews from fri... Read More

Today’s Lunch: Parsley Fennel Salad Niçoise with Lemon Caper Mayonnaise

This was a simple put-together salad. So what makes it a “Salad Niçoise?” I tend to name things if I put several signature items into the dish. I’m not a purist when it comes to Sal... Read More

Kosher Gatorade Coming to Market

Pretty soon readers in the States will be able to grab a kosher Gatorade after a long workout or ball game or while slaving away in a hot kitchen. That iconic quart of electrolyte-laden thirst-quenchi... Read More

Cilantro

I’ve spoken about this in my Herbs & Spices class: cilantro is a love/hate flavor profile. Unless you’re a reformed hater. Like I am. And you can be, too. I don’t make it a habit... Read More

Today’s Lunch: Salad with Creamy Horseradish Mustard Dressing

In honor of the return of iceberg lettuce, I came up with a salad dressing that would add a bite to counterbalance the cool crispness of the lettuce. Then I added horseradish.... Read More

Today’s Lunch: Poached Sole with Pureed Kohlrabi

I poached the sole (frozen, ugh) in water with allspice, mustard seed, peppercorns, salt, lemon juice, carrots and onions. The kohlrabi was cut small, with minced onions, boiled until soft and pureed ... Read More

The Omelet

I thought I’d repay your kindness and forbearance these last couple of weeks with a classic rendition of how to make an omelet. Now, I know you’ve seen it a hundred times on the internet... Read More

Croquette or Burger? Neither.

I made the kids my mother’s recipe for salmon croquettes yesterday afternoon. Well, I thought I was making it for the kids. Turns out, only one likes them, but it was apparently enough for my mo... Read More

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Culinart Kosher

Pâté is chopped liver.