My Recipes

There’s something about this salad that just hits different. Roasted eggplant, sweet red pepper, a little heat from the jalapeños, and that pop of tangy preserved lemon that brings it all together. It’s simple, full of flavor, and absolutely perfect with challah on Shabbat (or honestly, any day of the week!). 1 eggplant, cubed 1 red pepper, cut into large pieces 2 jalapeños, sliced in half lengthwise (I left the seeds in for heat) ¼ preserved lemon, minced ½ cup finely choppe

If you love Halloumi, don’t look away. This is the salad that kept coming back on Israeli menus. The delicious pan fried halloumi, the...

Weirdly enough, vegetable tempura are one of the first things I learnt to make as a newlywed. But, I haven’t made them in years!...