MY RECIPES

This lamb recipe is as simple as it comes. Serve it with a side of rice or couscous!

mM recipe for the holiday, swapped out the rice for quinoa and the ginger ale in the sauce for real ginger and soda water. Can't wait to try it!

As a jewish family we love our corned beef. since I couldn't find a pickling spice mix in Israel, I made my own!

Short ribs are a great cut of beef. In Israel they go by Asado. The way to cook them is low and slow, and the result is a tender, juicy, succulent piece of meat. The way I make them here is a 2 stage process. Because most of us don’t own smoking devices in our back yard, here’s how I do it. Start in the oven and finish on the grill. It is able to cook through in the oven, and gets that smokiness from the finish on the grill. So, here we go! The dry rub here can go on any piece of meat you like too so make a batch and save for later use!

While spending time in chef school, one of the students that learned with me was always telling us about this pancake she used to get in the states and can’t find it in Israel. So, when Asian week came around, she asked the chef if we can make them. They are these airy, oniony fluffy pancakes that when you dip them in teryiaki, just an amazing appetizer.

I picked up this recipe a while ago when I really missed soft preztels.

Nothing is better then southern fried chicken, so here is my recipe for kosher, dairy free KFC (Kosher Fried chicken)!

This is a great recipe for the upcoming holiday season, an Arab style herb salad with pomegranates, red onion and pumpkin seeds for crunch.

A recipe that i learned at chef scholl that is simply delicius.

I know that this recipe is a classic and many of you may think it’s outdated, but when you put it out at a barbecue, it’s a perfect salad that gets gobbled up in the end.

A fast and easy cherry tomato soup recipe for any day of the week!