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by Nitzan Krivine
Nitzan's take on her modern lemon tart which she adapted
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to a numbers (70 of course!) meringue and fruit tart!
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by David Rhodes
David Rhodes, California trained sommelier, pleads
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for tourist support for boutique wineries throughout Israel who have to compete with the `big' wineries who easily leverage their clout to get custom.
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by Carol Novis
A visit to a workshop by Avital Sebag on healthy and
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tasty food preparation, attended by grandparents, parents and children.
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by Janine Levy
Our cookery expert Janine Levy with some recipes that’ll
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make you glow at this time of year – oven baked vegetable latkes, ‘Maccabeet’ soup and balsamic roasted strawberries.
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by David Rhodes
Well known sommelier explains the methods of developing
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rose wines and directs the reader to recommended Israeli choices of this genre,which has developed here most successfully over the last decade.
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by Marian Lebor
Every week Karen Maoz enjoys making hundreds of challot
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for charity (Shalva, the Israel association for people with disabilities). Even though she starts at 4 a.m. every Friday (using 2 ovens), she finds the process therapeutic. "And they're delicious" writes Marian Lebor, from her personal experience.
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by Nitzan Krivine
A cake with no sugar, no white flour, and full of dried
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fruit. It's perfect for the sukkah, writes the author. In case you want to make this perfect cake, the author obligingly sets out the instructions, stage by stage.
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by Janine Levy
What’s Cooking at Rosh Hashanah? Janine Levy provides
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a few traditional recipes for Rosh Hashanah to whet the appetite
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by Buzzy Gordon
These recipes are for vegans and the book has won awards
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in Israel and Canada. The reviewer shares his favourite recipe, (a zesty garlic-truffle spread served with home-baked spelt sourdough bread) "as a bonus for ESRA magazine readers".
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by Buzzy Gordon
Buzzy Gordon introduces a tempting range of kosher
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and non-kosher Asian restaurants offering meals from Japan, China, India, Malaysia, Vietnam, and Thailand. He lists the menus, the specialties of the house and the price range of each restaurant
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