Braised Oxtail

How many times did you see oxtail at your local butcher or store and just sadly ignored it? It is one of my favorite cuts of beef not to mention c...

Peach & Plum Braised Chicken

This recipe is a great way to use some overripe fruit and that half bottle of red wine you did not finish and just stayed on your counter for a fe...

Glazed Lamb Ribs

This recipe from chef Eli Buli of Bustan pairs roasted and braised lamb ribs with a rich pomegranate sauce. A refreshing salad of pickles and herbs...

Kale & Seaweed Salad

Here's a Japanese inspired salad that's great served hot or cold. It's an easy way to introduce sea vegetables to your diet; hijiki is lightly salt...

Kinpira Gobo

I grew up eating this dish, and every time I have it I feel a great connection to my Japanese heritage. Of course it doesn't hurt that it's easy to...

Quick Chickpea Stew

This chickpea, chard and tomato stew is great whether you have cooked or canned chickpeas, It's a perfect side dish or even served cold as a salad.  

Amba Vegetables

I grew up in Israel eating falafel at least once a week. One of the main condiments was amba, made from pickled preserved mango, turmeric and lemon...

Halibut Eggplant Curry

This is a quick all-in-one dish using our Vadouvan curry and coconut milk. This version is with eggplant, chard, and halibut, but you can substitut...

Ohitashi

Here's another dish from my childhood and one of my favorite ways to eat spinach in warm weather. A light blanch, chill, then soak (ohitashi お浸し me...

Green Chraime

One of the most delicious and beloved dishes in Israeli cuisine is Chraime - a spicy fish stew with the deep flavor of tomatoes. In our seasonal ve...

Chraime

Chraime is a traditional North African dish that’s also popular in Israel and other Middle Eastern countries. It’s essentially fish simmered in a t...

Cholent Pot Pie

Cholent Pot Pie By Yehuda Sichel of Abe Fisher