Feasts fit for King Solomon

There has long been variety in the cuisine of the Land of Israel thanks to merchants who were looking for new items to trade.

By FAYE LEVY, YAKIR LEVY
September 13, 2017 19:14
Pizza Ebaica

Pizza Ebaica. (photo credit: YAKIR LEVY)

 
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For the High Holy Days we plan to prepare some delicious dishes from Joan Nathan’s new cookbook, King Solomon’s Table.

Nathan’s beef stew, which she presented at a lunch in Los Angeles, gained an appealing sweet taste from red bell peppers, as well as onions and paprika. It should make a tempting main course for Rosh Hashana, when sweet flavors are traditional.

Read More...

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