A reimagining of hamantaschen, the hamantart is easy to make and has some fun twists, but still has the traditional poppyseed filling. A fun treat for Purim that is easy to make!
Food writer and author Ruth Nieman, is inspired by the culinary and viniculture of Israel’s diverse cuisine
Turn leftover farro—or use some of your freshly cooked grains—to make these patties. Rich with goat cheese and fresh with cilantro, they are a great vegetarian main course served with a green salad on the side.
It is a simple cake made with flour and great honey and occasionally some spices, and can be served both for breakfast and throughout the day.
I add labne to make the dough even richer, while olive oil lends a savory flavor. What you can’t leave out are spices. They deliver both extra flavor and texture.
Based on my challah dough, a touch of heat from ancho chile amplifies the chocolaty indulgence twisted into this cinnamon-and-ginger-scented dough.
