Every year, my husband and I switch between hosting New Year’s Eve, and the Super Bowl. This year, we got the Super Bowl.
Israeli food — hummus, falafel, tabbouleh and more — continues to trend, transforming the way Americans cook and eat. What started with Israeli-born chef Yotam Ottolenghi’s Jerusalem cookbook and continued with a surge of Israeli-owned restaurants and small-batch hummus and tahini-makers, the Israeli food scene shows no sign of slowing.
New Yorkers all have their favorite spots for bagels and lox, but where is the best Sephardic food? The Eater’s Robert Seitsema set out to find out.
Put some shakshuka on your hummus, and you have it all: creamy chickpea goodness topped with smoky tomato sauce and a perfectly poached egg. Molly Yeh, food blogger of My Name is Yeh, shows us how to make this mind-blowing Israeli dish.
We think it’s best to shop at Whole Foods with a mission. The store is so full of tantalizing superfoods, quirky artisanal offerings, and kitchen “must-haves,” that before you know it, you’re at home emptying your shopping bag wondering, wait, why did I buy a mango peeler?
Photo from Chef Einat Admony’s instagram @chefeinat
Finally, summer is within reach! Barbecues, Shabbat picnics, and backyard dinner parties are just around the corner, and that means it’s the perfect time to hone in on your salad game. That’s the way I see it, anyway–every picnic needs salad, so why not make it a showstopper?