This Israeli dish has been popularized by Yotam Ottolenghi. It's infinitely adaptable and scalable. Add whatever vegetables you have on hand: It's exceptionally lovely with zucchini or summer squash added to the tomatoes.Read More
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This soup is easily doubled if you’re feeding a crowd. To make this soup friendly to vegetarians, use vegetable stock instead of chicken stock and omit the sausage from the garnish (just increase the amount of peppers instead).Read More
One of the highlights of the weekend for me was demonstrating how to make kimchi, a fermented Korean cabbage-based condiment. Kimchi is one of many in the family of fermented foods eaten around the world. It can be found in supermarkets pretty easily these days, but I wanted to show how simple is it to customize it to your own palate.Read More