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.
Chanukah is winding down. Tomorrow we light the eighth, last candle. Although I agree with Baroness Tapuzina that we’re all tired of fried foods, I recommend you take a look at the most intriguing recipe I’ve seen this season, and one that looks really good: Cauliflower Latkehs at the Baroness’s.
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