Recipes
Tandoori: Restaurant moves near Tel Aviv beach, bringing sea breeze to the spice - review
You can’t tell Tandoori’s story without mentioning Rina Pushkarna, who founded the restaurant and still runs it today, with her son also involved.
Wine Talk: Salute the wine ambassadors
In the kitchen with Henny: Road-trip ready meals for kids
Chef Aviv Moshe returns to Tel Aviv with kosher Italian restaurant Bella - restaurant review
Pascale’s Kitchen: Leftover pears make perfect treats
What do I do with a few extra pears that needed to either be used or thrown away?
‘Modern Jewish Comfort Food’ gives classics a 21st-century spin
Shannon Sarna spoke to JTA about what comfort food means to her and what she hopes readers will take away from her book in trying times.
Pascale’s Kitchen: Fresh & easy summer dishes
Here are some recipes that are quick and easy to make, perfect for serving when temperatures outside are soaring.
Pascale’s Kitchen: Grape leaves
After I pick all the grapes off the vines, my next task is to gather enough grape leaves so I can prepare my favorite stuffed grape leaves recipe.
Oat milk - why is everybody suddenly into it?
Oat milk has become a must-have item in every cafe, and it looks as if this is the new soy milk. What are its health qualities?
Ukrainian-style Passover Stuffed Cabbage Rolls
Make some in solidarity with the Jews who were forced to flee their homes during this year’s Russia-Ukraine war.
Pascale’s Kitchen: Yeast cakes
This week I am bringing you recipes for making sweet yeast cakes for Shabbat that are made with butter.
Pascale’s Kitchen: Class with zero effort
Here are some delicious, elegant recipes that look like they take hours to prepare:
Pascale’s kitchen: Pickled olives and lemons
The best part about preparing all of these jars of pickled fruit and vegetables is enjoying all this goodness throughout the entire year.
Pascale's kitchen: Beets galore
This week, I am bringing you four beet recipes that are extremely easy to prepare: Beet kubbeh soup, beets stuffed with a vegan filling, a spicy and tangy raw beet salad and beet carpaccio.
