Honeycake too good to give up on – even burnt, the first one smelled so good, I had to try again. Was I glad I did. The cake is light, toothsome, and spicy-sweet.
I first ate this salad of sweet potatoes and lentils at a local Aroma cafe, and liked it so much I re-created it at home.
Israeli Kitchen is 2 Years Old
Israeli Kitchen’s second birthday makes me think about the culinary journey I started in 2008.
Pargiot: Chicken Thighs in an Almond Crust
Cooking light for Rosh HaShanah, I made these flavorful and juicy chicken thighs baked in an almond crust.
Check out the fabulous cheese breads – including my Herbed Cheese Swirl Bread – on the Bread Baking Day Roundup #16, hosted by Temperance at High on the Hog. There are some recipes there so tempting that I just break out in carbohydrates…
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