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Israeli Recipes

  • Pascale’s Kitchen: Independence Day for vegetarians

    These are dishes that everyone in the family will love and will add lots of flavor and spice to your Independence Day activities.

  • Pascale’s Kitchen: Passover leftovers repurposed

    This week I’ve chosen to linger with the wonderful holiday feelings and at the same time use up all the leftover matzah in my pantry, before completely returning to the world of hametz.

  • No-bake chocolate mousse cake

    Pascale's Kitchen: Festive flourless Passover cakes

    All four of the cakes come out beautifully and so are perfect to serve for Seder or other holiday meals with friends and family.

  • Pascale’s Kitchen: Appetizing Purim projects

    These recipes will help you make Purim – and the rest of the year as well – much more fun and tasty.

    By PASCALE PEREZ-RUBIN

  • The hallot of seven spices

    Hallot made with seven species

    How to make the best treats for the holidays.

    By PASCALE PEREZ-RUBIN

  • pascale smoothie

    Smoothies worth sipping

    The best part about Israel’s hot summers is being able to make and drink incredible fruit and vegetable smoothies.

    By PASCALE PEREZ-RUBIN

  • Mushroom risotto with garlic and thyme

    Summery side dishes...

    ...you can serve as mains

    By PASCALE PEREZ-RUBIN

  • Chocolate cake

    DELECTABLE CHOCOLATE CAKE

    By PASCALE PEREZ-RUBIN

  • Phyllo pastries with buckwheat and nuts

    Party Dishes

    From fish to jareesh to phyllo...

    By PASCALE PEREZ-RUBIN

  • Poppy-seed pastries

    Poppy-seed delights

    A collection of recipes that include the famous Purim filling.

    By PASCALE PEREZ-RUBIN

  • Tomatoes cooked on a skillet in a taboun.

    Straight out of the taboun

    The heat of the taboun browns and softens food, and sometimes even scorches it a tiny bit.

    By PASCALE PEREZ-RUBIN

  • Roasted cauliflower, fish and saffron pilaf and chicken hotpot

    Flavors of Samarkand and beyond

    'Samarkand is a city that has been at the crossroads of food culture for centuries.'

    By FAYE LEVY AND YAKIR LEVY

  • Two-color chocolate mousse.

    Great entertaining ideas from Greece

    Manu-Talor has two decades of culinary experience from the Reali School in Haifa.

    By PASCALE PEREZ-RUBIN

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