Turn leftover farro—or use some of your freshly cooked grains—to make these patties. Rich with goat cheese and fresh with cilantro, they are a great vegetarian main course served with a green salad on the side.
A reimagining of hamantaschen, the hamantart is easy to make and has some fun twists, but still has the traditional poppyseed filling. A fun treat for Purim that is easy to make!
Food writer and author Ruth Nieman, is inspired by the culinary and viniculture of Israel’s diverse cuisine
It is a simple cake made with flour and great honey and occasionally some spices, and can be served both for breakfast and throughout the day.
I add labne to make the dough even richer, while olive oil lends a savory flavor. What you can’t leave out are spices. They deliver both extra flavor and texture.
Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough.
