Honey Cake, traditionally served for Rosh Hashanah, the Jewish New Year, is cake served simply along with fruits to symbolize a sweet year ahead. Along with dates, figs, and especially pomegranates, honey cakes are a staple in Jewish Cooking.
Chef Velia De Angelis shares her simple method for making tomato bruschetta, a simple Italian antipasto made with tomato, bread olive oil, salt and basil.
Chef Juan Suarez de Lezo shares his recipe for Salmorejo, a chilled tomato soup native to the southern Spanish city Cordoba.
Russian Katleti or Israeli Ktzitzot are these little juicy, pan fried meat patties which have become part of people's everyday repertoire in countries like Russia, Ukraine and Belarus. They are delicious for children and adults alike and here, I've made a slightly updated paleo, gluten free version that does not skimp on the taste and spirit of this wonderful, traditional dish.
My Aunt Miriam makes a wonderful, healthy middle eastern dish using sliced eggplant stuffed with seasoned meat and simmered in a sauce of tomato, garlic, and cilantro.
Pan con Tomate, the humble Spanish snack is made by simply toasting bread, rubbing with fresh garlic and spooning freshly grated tomato, olive oil and salt on top. Use the best ingredients you can find to make this gorgeous summer snack.
Initially a recipe I developed for food52, this strawberry ice cream cake uses 4 ingredients: shortbread cookies, butter, and haagan dazs strawberry and vanilla ice cream. A simple, make-ahead dessert perfect for fourth of july, labor day and any summer party or bbq!
Chef Ashley Faulkner of Bucktown in Providence, Rhode Island shares her family recipe for potato salad, perfect for fourth of july and as her family serves it, every Thanksgiving.
A gluten free cake made with almond meal, pureed orange and apricots is a delicate and moist sponge perfect for breakfast, brunch or tea. Traditional Spanish orange cake and the aromas and textures of persian desserts with nuts and rosewater meet in this simple recipe.