I know there are some Nutella haters out there, but I think we can all agree those people are nuts. Ha, get it?! Anyways, I am a firm believer that Nutella is the perfect food and it goes on just about anything. Pair it with fruit, top some toast with it or add it to your favorite Jewish baked goods.
I love making a simple, classic North African-Israeli style shakshuka on a busy weeknight for dinner or while entertaining for Sunday brunch. But sometimes you just want something different. Or at least you want to gawk at some beautiful, yolk porn-y photos to inspire you.
There was nothing like lox, until we tried carrot lox. According to Food 52 and several of our blogging friends, it might even be (gasp!) better than the actual thing. Pair it with some nut-based cream cheese, fresh dill and a vegan bagel, and you’ll be hooked. This year, we’re expecting lots of creativity in the world of vegan meat and fish, and there’s no better place to start than carrot “lox.”
Who wants a delicious buttery-tasting scone that is vegan, takes under 10 minutes to prepare and is loaded with nutrition? I’ll take a dozen, thanks.
It’s sufganiyot season, and there are few things that make me as enthralled as legitimate, cultural/religious reason to eat copious amounts of freshly fried donuts.
The smell of ooey gooey cinnamon rolls is likely one of the most intoxicating smells on earth. Butter, cinnamon, sugar and dough make a sinful combination of flavors and smells.
Summer Sundays are for yogurt parfait and long walks in the sun. But once the leaves start falling and the cozy sweaters are unpacked, it’s time to hunker down with pumpkin bread, pancakes and French toast on lazy, snuggly Sundays. After all, evolution says you need those extra calories for survival.
I was first introduced to malawah, a flaky, slightly sweet and buttery Yemenite bread, by my husband who loved making it as a late-night (usually post-drinking) snack, a habit he picked up from his time in Israel. As Leah Hadad writes in Jewish Food Experience, it was brought over to Israel by Yemenite Jews and became popular, cropping up in a variety of sweet and savory dishes. Kosher in the Kitsch’s Nina Safar even makes a savory hamantaschen using malawah.
Have you ever stared at your delicious Friday night challah and thought, “Wow, I bet this would be delicious stuffed with cheese, brushed with melted butter and parmesan and then dipped in tomato sauce”? Well, I did and the results were absolutely delicious.
The last time I was in Israel a friend brought us to La Gaterie in Tel Aviv, a tiny bake shop where enormous, flaky croissants would get sliced in half and stuffed with the fillings of your choice: anything from Nutella to brie and honey to ham and cheese. (Yes, ham in Israel.)