An Israeli classic, bourekas are puff pastry triangles filled with a cheese filling. Eat them warm on the go, at a picnic, or with a big salad on the side.

If, like me, you love fried eggplant but the thought of watching it soak up all that oil kills the craving, this oven-fried eggplant recipe is for you! Far less oil than deep-frying, for a result you could easily mistake for the real thing!

This braised beef brisket is a flavorful dish that I’m sharing with you here with a fig and red wine sauce. The meat is meltingly tender, and it’s perfect for a festive meal, especially for Rosh Hashanah or Sukkot.

One A4 sheet, both sides, that folds in four: the numbered map of beef, lamb and poultry, the phrases to say to the butcher, your recipes translated into numbers, and a lock-screen wallpaper for your phone. $6, to support the blog.

The 19 beef numbers, plus lamb and poultry, on a clickable drawing: what each cut is in American and British terms, how to ask for it in Hebrew, how to cook it, and the recipes on the blog that suit it.

Indian-spiced red lentil fritters that are incredibly easy to get right and packed with flavor! A recipe to add to your repertoire when you want a change from falafel or meatballs.

The famous chickpea fritters, so easy to make and so, so good! A must-have for your falafel party (and naturally vegan and parve).