Traditional Hungarian Crepes: A thinned-out version of the French
by Jeremy Salamon This recipe originally appeared on The Nosher. Palascinata, Hungary’s take on the crepe, are slightly thinner than the French version, thanks to…
Recipes
Israeli Couscous Pilaf: A toasty, fragrant and fresh side dish
by Lynda Balslev This recipe originally appeared on The Nosher. Israeli couscous, known in Israel as ptitim, which means “flakes” in Hebrew, is a pearl-shaped,…
Veggie shwarma pita sandwich: A meat-free alternative for lunch or dinner
by Emanuelle Lee This recipe originally appeared on The Nosher. Pita bread is often stuffed with spiced, shaved shwarma meat or crunchy, deep-fried falafel. But…
Pashtida with zucchini, corn and tomatoes: A colorful celebration of summer produce
by Emanuelle Lee This recipe originally appeared on The Nosher. Pashtida (a crustless quiche) is beloved and common in Israel, where it is enjoyed at…
Why cold soups are really Jewish
by Susan Barocas This article originally appeared on The Nosher. When my 7-year-old son and I traveled to Budapest in 2002, we arrived at my…