Recipes

Flaxseed and Panko Crusted Salmon with Fennel Avocado Dipping Sauce

Torta de Santiago

Brussels Sprouts & Kale Salad

Hot Yogurt & Israeli Couscous Soup

Nigella and Me in the New York Times

Hearty Whole Wheat Penne With Brussels Sprouts

Steamed Tofu Over Broccoli & Baby Bok Choy

Jicama Mango Slaw

Arròs Negre – Paella Mixta with Squid Ink Rice

Cucumber Mint Salad

Poached Eggs over Spiced Turkey with Tahini Sauce

Pistachio and Asparagus Crusted Salmon & Coconut Wrapped Pistachio Dates

Hamantashen

Winter Spring (Un)Rolls

Rich Carrot Ginger Soup

Shakshuka

Moist Chocolate Vinegar Cake

Pan Seared Sesame Tuna and Golden Beetroots