by Lisa Brink
Lisa Brink graciously shares her recipe of the iconic
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and most popular aromatic Chicken Marbella and enlightens us as to its origins and importance.
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by David Rhodes
David Rhodes shares part 2 of his selection of wineries.
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This time he lists wineries from the Central and Southern areas that he believes both novices and connoisseurs will find rewarding. His opinions are based on how hospitable the winery can be, how good the wines are and how dynamic the experience.
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by Lisa Brink
Here's a new recipe for a different Pesach breakfast
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- fruit ’n nut matzah granola from Lisa Brink
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by David Rhodes
David Rhodes, a California trained sommelier, shares
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with ESRA readers his selection of wineries in the Galilee and Golan Heights that he believes both novices and connoisseurs will find rewarding. His opinions are based on how hospitable the winery can be, how good the wines are and how dynamic the
experience.
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by David Rhodes
Our drinks expert David Rhodes turns his attention
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to wine’s perfect companion
. . . cheese. He visited the Jacobs Farm cheese dairy in Kfar Haroeh and describes some of the excellent cheeses that he tasted there.
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by Lisa Brink
Lisa's gift of freindship to us is Must-have Middle
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Eastern Chicken. The chicken is aromatically spiced, and utterly delicious and served in so many different ways
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by Lisa Brink
Jeweled Confetti Salad With Honey Coated Nuts ’n
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Noodles from Lisa - a feast for your eyes as well as your palate!
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by David Rhodes
Midbar Winery, an award-winning winery, belies the
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belief that the Negev is too hot to grow grapes. In fact, the high altitude, the need to spray less fungicide and the reliance on controlled irrigation lead to an excellent kosher product, according to wine expert
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by Marian Lebor
Leket Israel recently found an ingenious way to highlight
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the importance of food rescue, minimizing food waste and giving back to the community. Together with Raanana municipality, it hosted Israel’s inaugural Canstruction exhibition. Marian describes the highly successful exhibition as well as other recent initiatives of Leket.
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by David Rhodes
This interview highlights the experimentation and innovation
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at Dalton wineries which mirrors the way in which Israeli production has progressed over the last few decades to its present point of International standards able to satisfy local discerning tastes.
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by
Naomi Ariel tells about a delicious compote she ate
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once.
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by Lucille Cohen
A couple who made aliyah last year opened an "haute
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cuisine" restaurant in Raanana. Anette and Gilbert Bensaid lived in Paris, where Gilbert worked in restaurants. In their Raanana restaurant Gilbert has blended in his mother's Moroccan home cooking. Anette is the business side of the restaurant.
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by Lisa Brink
Lisa tweaked an online recipe for Double Chocolate
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Salted Caramel Oreo Tart and presents the luscious decadent recipe that she says is great for Shavuot, birthdays and other celebratory occasions
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by David Rhodes
Do you want to match the food to the wine, or the wine
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to the food? David Rhodes gives you a list of tips for when you are dining out, and a short run-down of what to expect if, like some of us, you are a complete novice.
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