Most of us watch cooking shows from the comfort of our homes, right in the comfort of pristine professional studio kitchens on our screen. Read More »

Why do Purim baskets often get so silly? Here are just a few useful, simple and delicious edible gift ideas which will not get shuffled around: These goodies are for keeps, and we are showcasing them with a whole meal! I’ll be demonstrating: Mango Read More »

I always loved this Sephardi dish I grew up with: In the finished dish the chicken breasts were diced, the chicken livers were whole and the lamb was shaped into meatballs. I made it and it was quite delicious but a little messy. Read More »

There are times where we want to enjoy turkey without the whole production: Long roasting, boning, slicing, dealing with leftovers etc. Boneless turkey breast to the rescue! The following combination of flavors produced a succulent roast, easy to slice and easy to serve, and gone at just one seating! It served eight people quite comfortably. Read More »

Consider kanten the Jell-O of champions. You can make it with any kind of fruit and juice, or tea. Kuzu, the starch of the kuzu plant, is a wonderful thickener, and is easy to get in health food stores. Kanten, the dessert made with kuzu, is quick and delicious, and does wonders for upset stomachs. You can eat it warm too. Read More »

No time to cook? All the more reason to learn how to whip up sensible and delicious meals in good health in a jiffy! Here come not one but two perfect meals, complete with delicious desserts, prepared in minutes. After years of cooking up a storm, the quick-and-healthy theme emerges as the theme I became most devoted to. Read More »

I love the robust flavor of cauliflower, and the roasting intensifies it even further. So good it needs no help from cheese or cream. Read More »

Recently my very pregnant daughter Bella mentioned that her ob-gyn recommended she include more fiber and more vegetable protein in her diet. Always tinkering with the whole gamut of grains, I welcomed the opportunity to experiment, this time setting as my goal, making a breakfast that would be at once quick, delicious and nutritious. Read More »

The signature triangle-shaped fun Purim cookie, shrouded in legend and folklore (ear-shaped? purse-shaped? Read on! ) with three points pinched around a jam filling. Read More »

Small costs of labor and money, but tastes like a great feast. Nothing like a great Pad Thai, the famous Thai National Dish served at every street corner. Read More »

Parsnips: One of my favorite roots. In this delicious soup, not only does the parsnip not get discarded after cooking, it is indeed the co-star of the show, all the way up there with the apple: What a match! Short, sweet and dazzling ingredient list. Read More »

  Fruit is not just dessert or snack, but a valuable part of many wonderful easy dishes. Fruits pack lots of flavor and nutrition, and are fun to cook with. Read More »

Excerpted from my latest cookbook, The Whole Foods Kosher Kitchen . Israelis affectionately called this dish chraimi, insisting that’s what Moroccans call it. (Hello! Never heard of the word in Morocco! Something probably got lost in translation . . . Read More »

There is no Moroccan cooking without preserved lemons, and the store-bought variety doesn’t even begin to compare with homemade. They take minutes to prepare and two weeks to “incubate,” totally unassisted, and the result is a few months’ supply of the single element that will convert many of your dishes from plain to glorious. Read More »

It is really fascinating, when we are on the road, or too harried, or trying to loose a few unwanted pounds, that we can find a whole meal snugly fitting in a tiny packet, which we can enjoy with great abandon, making no mess, needing no maintenance, Read More »

I’m always asked what my lucky husband gets for dinner every night. And the honest answer is: Salad, salad, and more salad, in every shape and form! Here are three wonderful main-course salads you can adapt to your personal preferences: Play with the Read More »

Straight from my Latest Cookbook, The Whole Foods Kosher Kitchen For many years, I have made liqueur from etrog, a very rare citrus fruit—“the fruit of a goodly tree,” as it is reverently referred to—used in the celebration of the Jewish holiday of Sukkot. Read More »

The term Tandoori is Indian and signals the present of a yogurt or buttermilk in the sauce ingredients, which makes the chicken or fish prepared this way incredibly moist and tender, and most importantly, dairy-free and suitable for any kind of meal! Read More »

If there was ever a time Caesar salad went out of fashion and was eclipsed by a new salad on the block, however briefly, I can’t remember it. The queen, albeit with a king’s name. What is the secret of its enduring popularity? In my opinion, a short but unbeatable classic ingredient lineup. Read More »

This dressing is much too good to be used only on salad, so go ahead and use it on grilled !sh, or skip the anchovies in the dressing and use it on poached or grilled chicken. Read More »