About

Welcome to my Blog!

My name is Ronit Penso. I am a professional chef with work experience in diverse aspects of the culinary profession; as an executive chef, restaurant head chef, private chef and caterer;  in places such as Israel, Vermont, NYC and the Hamptons – to name but a few. Currently, I work as a private chef, give cooking demos, translate and develop recipes in NYC.
On top of working as a hands-on chef, I am a culinary journalist, cookbook tanslator, editor and author. My first cookbook – “3 Courses in 30 Minutes” was published by Modan Publishing House in Israel in 2008. I am now working on my second cookbook.

When I cook, I don’t like to limit myself to any specific theme or ethnic orientation, and the recipes you’ll find here reflect this eclectic approach.

The idea behind this blog is to promote daily cooking from scratch, in a home kitchen. Therefore, the cooking is not done in a professional kitchen, and the photos are not the product of a professional photographer. The emphasis is on detailed recipes and photos of the cooking process.

I hope this blog will encourage you to cook more at home and enjoy the process and the results.

I welcome any questions and feedback about this blog. Feel free to contact me* with any questions or for information about my cooking demos, translations or developing recipes.
Happy Cooking!

* Please note that the Facebook profile under my name was NOT created by me, so please don’t try to contact me through it, and don’t be offended if “I” don’t reply… :) Thank you!

You can view my LinkedIn profile HERE.

My book (in Hebrew) for sale in the USA from this site.

Link to a German radio show where I talk about Israeli Food (in English)

Link to 3 recipes I have created for the Food Network’s special “Miracle Foods of the Bible”

Article about Buckwheat with a recipe

Article about Za’atar with a recipe

Article about Verbena with a recipe

Copyrights:
While the blog is about sharing my recipes and photos, please note that they are all original and the property of Tasty Eats Ronit Penso, unless otherwise noted. If you post the content found here anywhere, please credit my blog with a link. Thank you.

180 thoughts on “About

  1. Bryan Cohen says:

    Shalom Ronit!

    I just saw your performance on Food Network’s Chopped! I was so inspired by your confidence, your spirit, and most of all your bold use of flavor & spice. In my view, you were the winner of that competition, and I wish you the best of luck in your culinary endeavors and your yoga practice. Congratulations on a job well done. I hope to have the honor of tasting your creations someday soon.

    Bryan

    Like

    • Ronit Penso says:

      Thank you so much for your kind words. I really appreciate your feedback. :-)
      I hope you’ll also enjoy my blog.
      All the best,
      Ronit

      Like

  2. liron says:

    Hi Ronit,
    Thankyou so much for the genius behind the wonderful food at my Bat Mitzvah, it was so proffesional and delicious, I will know who to call for my wedding :) It might take some time..

    Hugs from Jerusalem

    Liron Loval ;)

    Like

    • Ronit Penso says:

      Thank you! :-)
      I love learning about foods from all over the world, and I’m looking forward to your next posts.

      Like

  3. salome steiglitz says:

    Hi Ronit,
    i saw your ad at Yediot, trying to contact you via phone but the phone u listed there is not working. please contact me at 305-798-7070. i have a few friends that would like to schedule something together.
    Thank You,
    Shlomit

    Liked by 1 person

      • kiwidutch says:

        Thank You for the kind words Ronit,
        I love learning about food, more about ones I know, all about new things, and both the recipes and the stories behind them are important to me. (maybe that’s just me LOL)
        When ever I travel I try hard to get to grips with local food and food traditions… I’m very much enjoying your recipes too :)

        Like

        • Ronit Penso says:

          I’m glad you like the recipes here. I agree that the stories behind the recipes are just as important. For me food is more than “what to make for dinner” and it’s great to know so many share this. :-)

          Like

  4. Arunprakash says:

    Its like being in a restaurant ! Fine presentation with your Blog Mam :) with the step by step explanations ! Thank you for viewing and liking my post ! :) Wishes for your ventures ! i’ll be visiting Tasty Eats Ciao :)

    Like

    • Tasty Eats Ronit Penso says:

      Thank you for your nice comment.
      I do try to make it easier for people who don’t necessarily have a lot of kitchen experience.
      I hope you’ll like future posts as well, and I’m looking forward to reading your posts. :-)

      Like

  5. Joyce Cather says:

    Dear Ronit
    Please give me an idea about how to cook custard squash. I have just grown a few different types including 2 of these and not sure what to do with them. I will send you a photograph. I am not keen on butternut squash skin although I know some people enjoy it.
    Joyce xxx

    Like

    • Tasty Eats Ronit Penso says:

      Hi Joyce,
      I think it would be best to peel and clean from seeds, then cut into medium size cubes, toss with some coarse salt, freshly ground black pepper and olive oil, and place in a large baking pan, in one layer. I would then toss on top of it a few rosemary or sage sprigs and a head of garlic, cut in half, and roast it all in a preheated oven on high heat (220c) for about 30-40 minutes, or until the cubes are nicely browned.
      other than that there’s always the soup option…
      Good luck!
      Ronit

      Like

  6. Kouzounas Kitchen says:

    Wow I love your blog! Maybe we can connect through email one day about possibly working together on a recipe post? I can definitly learn soo much from you! You have tons of experience too! Please take a look at a post called “lending a hand.” I am in need of Professional chefs. :) Thx!

    Like

  7. judilyn says:

    Hi Ronit – Can’t find a regular email address for you, so am writing here. Hope you see it. About that colorful Israeli cous cous that we’ve been talking about . . . I finally found it at INHarvest (formerly Indian Harvest)!! About twenty years ago, I ordered things from them all the time (from – GASP – their catalogue!), but first they went commercial, and then I couldn’t find them any more. But today I received their latest newsletter, and there was the cous cous! They have a great grouping of mixed grains varieties. I formerly kept about a dozen or so different ones around all the time for options at dinnertime, and hope to get an order in real soon so that we can once again enjoy these pleasures. The URL for their site is:

    http://www.IndianHarvest.com

    Race ya’ over there! ;->

    Virtual hugs,

    Judie

    Like

    • Tasty Eats Ronit Penso says:

      Hi Judie,
      thanks for the update. The site looks very impressive and I’m sure I’ll order some interesting items from it.
      Also thanks for making me understand I don’t have a good “contact” page… I’ll try to see how to add that. Meanwhile, here is my email address, just in case… :)
      pensoron@gmail.com
      Thanks again!
      Ronit

      Like

    • Tasty Eats Ronit Penso says:

      Thank you, Ahila, for nominating me. I’m honored and glad to know you enjoy following my blog. I too enjoy yours and learn so much from it. It is a pleasure to discover the secrets of a cuisine I wasn’t familiar with before.
      Happy New Year to you too and all the best wishes! :)

      Like

  8. stephandpenny says:

    Hi Ronit :)

    I have nominated you for the Sunshine Award! :) Yaaaaaaay! I know that some people don’t always participate in these awards but regardless, I really thought your blog deserved the recognition! :)

    Sorry its a little late, i’ve not had the internet for a few days!

    Also, I’m hoping to make bagels in the next couple of weeks – any tips?! :)

    Like

  9. apsara says:

    Hi Ronit, I’m very glad to have found your blog (through Dimple’s). Lovely recipes that I will keep visiting often, especially baked goodies. Now following your blog posts…

    Like

  10. Andy says:

    Hi Ronit… Fresh green almonds are in the fruit stores in Israel now. Can you make some suggestions for how to use them? Thanks

    Like

    • Tasty Eats Ronit Penso says:

      Hi Andy,
      Green almonds are one of the things I can’t find here and definitely miss a lot!
      Here are a few ideas:

      * Sliced or roughly chopped, they are a great addition to any version you have for “Israeli salad”. They are slso wonderful as a salad on their own, with some chopped herbs, chopped salted and roasted cashews and simply dressed in lemon juice and olive oil.

      * Quick pickling them is also great: place in a jar, add 1-2 hot peppers, a few garlic cloves and 1-2 bay leaves. Cover with salted water, 2-3 Tbs vinegar or lemon juice and then top with olive oil. Cover the jar loosely and let stand at room temperature for 1-2 days, and then keep in the fridge.

      * You can also cook with them: use my recipe for chicken with artichokes and lemon as a guideline, and replace the artichokes with the green almonds. https://ronitpenso.wordpress.com/2013/11/16/chicken-with-artichokes-and-lemon/

      Hope you’ll enjoy their short season!
      Best,
      Ronit

      Like

  11. judilyn says:

    ” Quick pickling them is also great: place in a jar, add 1-2 hot peppers, a few garlic cloves and 1-2 bay leaves. Cover with salted water, 2-3 Tbs vinegar or lemon juice and then top with olive oil. Cover the jar loosely and let stand at room temperature for 1-2 days, and then keep in the fridge.”

    This looks very interesting, Ronit. What else might one put into the pickling “juice” besides the almonds? When I get beets, there are always three to a bunch. We eat two at a meal and then I pickle the other one to use as an accompaniment at another meal. My usual sugar and vinegar “pickle” fluid looks anemic next to yours, but not sure what other foods might take to it well. Any suggestions? About the beets, or otherwise?

    Virtual hugs,

    Judie

    Like

  12. platedujour says:

    Ronit you really made my day with this story about your FB account :-) I was jogging in the park today when I started reading your About and I saw it!was laughing to myself all way back home :-) I have to say I’m impressed by your cooking experience and all the nominations you’ve been getting, well done :-)

    Like

  13. sarahgiebens says:

    Hi Ronit!
    I’m so happy to have come across your blog!
    Wow! I admire you for being all those things at the same time :D
    I look forward to start exploring your recipes and posts!
    I LOVE the idea of your blog => homecooking with normal photographs :D

    xx Sarah

    Like

  14. Anna | One Prickly Pear says:

    Hey, Ronit! I just wanted to let you know that I have nominated you for the Liebster Award if you’re interested in participating. Hope you are! If you haven’t heard of it, you can google it or you can head over to my blog to check out the details. Absolutely love your blog, by the way :)

    Like

  15. Janet says:

    Hi, Ronit. Nice recipes, pretty blog. Thanks for following mine… and leading me to yours :) – Janet Amateau (sephardicfood.com)

    Like

    • Tasty Eats Ronit Penso says:

      Thank you Jane. :)
      I love Sephardic foods and post about them, or my versions of them, every now and then.
      I’m always looking for more Sephardic recipes and ideas and loved your blog! I’m happy to follow it.
      If you’re interested, you can check out my posts for homemade marzipan, okra and other Sephardic recipes. You’re welcomed to re-blog them.

      Like

  16. judilyn says:

    Thank you – that is, indeed, quite interesting. I can’t say that I have ever tried okra, mostly because of the “slimy” reputation. I would see it in cafeteria lines in South Florida back in the 50’s and 60’s, but it didn’t look like something I would want to have on my plate. I’m usually quite adventurous in tasting all manner of foods and preparations, but . . .

    Your recipe calls for baking it for a very long time, which seems counterintuitive for such a fragile item. Does the long baking time bring out something special – the caramelization?

    Like

    • Tasty Eats Ronit Penso says:

      Yes, the long baking caramelizes both the sauce and the okra itself. The result is nothing like any other cooked okra recipe. Well worth trying.

      For more Sephardic dishes, you can search the term in the search button.

      And I will add more as we go… :)

      Like

  17. Elaine Gutenstein says:

    Shalom,
    My husband and I just saw you on “Chopped”. I love your spicy spirit in the kitchen. Thank you for turning it up a noch and not being afraid to step out of the box!

    Kol tov,
    ebg

    Like

    • Tasty Eats Ronit Penso says:

      Shalom Elaine,
      thank you so much for your kind words and for finding my blog and commenting.
      I’m afraid thinking outside the box is not what the judges were looking for, but I’m glad I managed to give a good fight up until the end – after all, that’s the Israeli spirit! :)
      Hope you’ll enjoy the recipes here.
      כל טוב!,
      Ronit

      Like

    • Tasty Eats Ronit Penso says:

      Thank you for letting me know, Aletta! I had no idea the show was on in other countries as well.
      Participating definitely made me stay away from such shows! :) It’s hard to understand the filming time beforehand, how pushy those producers can be and how the results depend on more than just cooking skills… But it was an interesting experience and I’ve learned a lot from it:)

      Liked by 1 person

  18. vannillarock says:

    Hello Ronit! Many thanks for dropping in and following my blog – I hope you find something which something fun on either my baking blog or or food-free travel blog :)
    So glad to have found your corner of WordPress.
    Anne

    Liked by 1 person

  19. indusinternationalkitchen says:

    Hi Ronit! I recently saw you in Chopped on food Network. I wasn’t sure if it was the current season or an old episode since I record all episodes of Chopped on my DVR. I wasn’t sure if it was you when I watched the episode. And now I saw your picture and realized that it was indeed you! Congrats and Awesome job! :)

    Liked by 1 person

  20. spearfruit says:

    Ronit, very nice blog you have here and very nice to lean more about you. I want to thank you for following my blog, I will certainly take time to visit yours as well. I hope your day is a happy one! :)

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Shantini, I’m glad you enjoy my blog and appreciate the nomination.
      I’m sorry that due to lack of time I cannot participate in the awards scene. I hope you’ll continue to enjoy the blog as much as I enjoy yours. :)

      Like

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