July 5^th 2011By joyofkosher

February 3^rd 2013By Susie Fishbein

This is a twist on the famous French dessert, Tarte Tatin, in which apples are caramelized and baked in an upside-down tart. This dish is great as a vegetarian appetizer or lovely as a side for meat dishes. It also pairs wonderfully with a salad as a light meal. I learned this dish while leading a culinary adventure at Bayit Bagalil in Israel. Chef Dror Marco shared his kitchen and this recipe, which was the buzz of the dining room.

May 13^th 2012By joyofkosher

June 23^rd 2011By Chef Laura Frankel

One of my favorite fruits is just coming into season in the United States and Israel. Figs are one of the earliest cultivated plants with fossils found dating back to Neolithic times. Cultivation of figs predates barley, wheat and legumes. High in calcium, flavenoids and fiber, figs are not only super good for you but are also versatile and can be eaten fresh or dried.

September 6^th 2011By Danny Lerner

April 20^th 2012By Alessandra Rovati

January 9^th 2011By Jamie Geller

June 3^rd 2010By joyofkosher

A delicious dessert with a special added kick of chillies and cayenne. Get the recipe here.

March 7^th 2011By admin