The sweetness of the beets is complemented with a rich array of spices such as ginger, turmeric, cardamom, cumin, and garlic to give it an earthy yet super aromatic and fresh flavor
I am particularly fond of jicama’s flavor and crunch – it tastes like a crisp only-faintly-sweet apple. Jicama isn’t widely available in all markets, so you can replace it with kohlrabi, daikon radish, Jerusalem artichoke or water chestnuts
This is a salad you can make in 5-10 minutes. I make sure I always have ingredients for salad, this way, no matter how busy it gets there’s always time for a large bowl of salad, and your daily dose of veggies and fruit is guaranteed.
In this recipe, which is a deconstructed and upgraded baba ganouch, roasted eggplant is topped with a flavorful garlicky tahini, and a few colorful toppings.
If you have a food processor or a blender at hand you can make delicious home-made hummus in no time, and season it just right for your personal taste.
One of the best things to enjoy on a warm summer day is a cold watermelon. What could be better? Sweet, crisp, refreshing, red and nutritious. This recipe, though, can use your watermelon ‘failures’ – the watermelon that is less than sweet and perfectly red.
Spanakopita is a Greek favorite. Mine uses olive oil – but not too much of it – and is filling rich, with just enough pastry to hold the greens in a pretty, crunchy, delicious package. Step by step instructions and photos make this an easy – yet impressive – recipe.
This is a perfect winter soup: warmly spiced, nicely herbed, and thickened by pureed red lentils so that it’s hearty and filling without getting heavy.
Super easy and quick, and great results every time. It's important to use French string beans, which are thinner, sweeter, more tender, and bake really fast.
This is a very simple recipe, and a dish everyone seems to love. I’ve been asked for this recipe so many times, that it’s time to post it once and for all.
This is a terrific fall soup, perfect for the Thanksgiving holiday. It’s easy to make, and requires no pre-prepared soup stock. The aroma of the mulled spices is festive and somewhat surprising in a soup.
Sweet potatoes aren’t potatoes, and these are not really chips. This is a highly nutritious baked dish that’s really simple, delicious, yet as satisfying as French fries.
Root vegetables become magical when they meet the high heat of the oven. They develop caramelized and mellow flavors, and are so much richer. This soup is the perfect little meal on a cold day.
I love edamame. My entire family loves edamame. Those snackable bright green soybeans are a staple in my home, and I keep both shelled and non-shelled in my freezer at all times, on the ready.
Grilled rustic bread is topped with the green flavors of the garden in this double take on peas: a lightly garlic-scented pea pesto spread, garnished with caramelized sugar snap peas. Try it as an appetizer or a light lunch, served with a small salad.
If you aren’t into farro yet you soon will be. Here I cook it in a purée of leafy green vegetables and herbs for a delicious and highly nutritious dish.
This dish relies on fresh herbs for its explosion of flavor. The fresh herbs also pack lots of nutrition—they’re a powerhouse of phytochemicals and antioxidants, and a great addition to your healthy diet. Use new potatoes and very fresh zucchini for best results.
Spanakopita is a Greek favorite. Mine uses olive oil – but not too much of it – and is filling rich, with just enough pastry to hold the greens in a pretty, crunchy, delicious package. Step by step instructions and photos make this an easy – yet impressive – recipe.
This easy, vegan, hearty dish combines the comfort of potatoes, with the light freshness of fresh basil and parsley, and the lovely redness of tomatoes and red spices.
My current favorite brown rice is the short grain variety; it is one of the most full-flavored rices out there, it has a beautiful nutty aroma, it is plump and pretty and oh so tasty. Try it!
Sweet potatoes aren’t potatoes, and these are not really chips. This is a highly nutritious baked dish that’s really simple, delicious, yet as satisfying as French fries.
My version of Havuc Kofte – carrot fritters served in an amazing pistachio sauce – the leftovers from the pistachio pesto can be used as a dip, bread spread or thinned into a salad dressing.
I love edamame. My entire family loves edamame. Those snackable bright green soybeans are a staple in my home, and I keep both shelled and non-shelled in my freezer at all times, on the ready.
I am particularly fond of jicama’s flavor and crunch – it tastes like a crisp only-faintly-sweet apple. Jicama isn’t widely available in all markets, so you can replace it with kohlrabi, daikon radish, Jerusalem artichoke or water chestnuts
This is a salad you can make in 5-10 minutes. I make sure I always have ingredients for salad, this way, no matter how busy it gets there’s always time for a large bowl of salad, and your daily dose of veggies and fruit is guaranteed.
This is a very simple recipe, and a dish everyone seems to love. I’ve been asked for this recipe so many times, that it’s time to post it once and for all.
These are a healthier version of the baked bagel sold in food stands in Old City Jerusalem. Unlike the typical boiled New York bagel this one is baked, yeasted, lighter in texture, and covered in lots and lots of sesame seeds.
If you aren’t into farro yet you soon will be. Here I cook it in a purée of leafy green vegetables and herbs for a delicious and highly nutritious dish.
There’s more than one way to fill a paratha, a traditional Northern Indian food, but the technique I’m going to show you is a game changer, because it’s so easy, and you’ll soon see how it can apply to any filling you desire. A stuffed paratha can be filled with anything, as long as you make the filling smooth an non-lumpy.
This easy bread will be an instant hit in your home. Serve it with some olive oil for dipping, or with a simple spread such as hummus, tahini, or pesto, and let's see if there'll be anything left for tomorrow's sandwich.
This is a very simple recipe, and a dish everyone seems to love. I’ve been asked for this recipe so many times, that it’s time to post it once and for all.
My current favorite brown rice is the short grain variety; it is one of the most full-flavored rices out there, it has a beautiful nutty aroma, it is plump and pretty and oh so tasty. Try it!
Root vegetables become magical when they meet the high heat of the oven. They develop caramelized and mellow flavors, and are so much richer. This soup is the perfect little meal on a cold day.
I love edamame. My entire family loves edamame. Those snackable bright green soybeans are a staple in my home, and I keep both shelled and non-shelled in my freezer at all times, on the ready.
The aroma of baking waffles makes weekend breakfasts feel like a special occasion – a lovely way to start the day. This recipe uses 100 percent whole wheat.
Grilled rustic bread is topped with the green flavors of the garden in this double take on peas: a lightly garlic-scented pea pesto spread, garnished with caramelized sugar snap peas. Try it as an appetizer or a light lunch, served with a small salad.
These no bake gluten-free vegan cookies with no added sugar are little treats that keep well, and can be served as dessert, with tea, or as mini energy bars.
Light yet intensely chocolaty, this easy dessert is the perfect treat for chocolate lovers. It’s dairy-free: No heavy cream and no butter, but you won’t miss them
Why is banana bread is called banana bread and not banana cake? Is it because it’s baked in a bread pan? Is the name designed to make us feel better about eating it—bread’s a necessity and cake’s an indulgence?
The aroma of baking waffles makes weekend breakfasts feel like a special occasion – a lovely way to start the day. This recipe uses 100 percent whole wheat.
The sweetness of the beets is complemented with a rich array of spices such as ginger, turmeric, cardamom, cumin, and garlic to give it an earthy yet super aromatic and fresh flavor