Salty, sweet, spicy, crunchy… There isn’t a note these nuts don’t hit. They’re even tart thanks to the use of…
Inspired by Moroccan zaalouk, this cooked eggplant and tomato salad differs from the better-known baba ghanouj with its zingy colour…
Leftover pita? Here’s how to use it.
This simple recipe uses ingredients you likely have on hand. The je ne sais quoi that makes this hummus so…
There are countless variations on this country’s national salad staple. Salad in Israel is an important part of every meal,…
Spaghetti with Pesto, Artichokes and Cherry Tomatoes
This vegetarian soup that eats like a meal is the perfect recipe to make the most of your canned chickpeas.
