When I saw this beautiful bunch of fresh Hakurei turnips at the store, I immediately grabbed it, as they are not always available. These turnips are quite different from the more known ones: they have finer texture, a delicate sweetish peppery-mustardy flavor and milder aroma. Continue reading “Baby Hakurei Turnip Soup”
The following tasty patties are my variation of “Aruk”, potato-herbs patties from the Jewish-Iraqi cuisine, which are popular in Israel. Continue reading “Potatoes, Chicken, Onion and Herbs Patties”
Fresh corn is one of my favorite vegetables, and now that the season has started, I once again use it on its’ own, or mixed with different ingredients, to create new dishes. The following chicken patties are one example of the later. Continue reading “Chicken, Corn and Shishito peppers Patties”
A few weeks ago, I posted a recipe for tarragon-cashew pesto (click HERE for the recipe), which is one of my favorites. I then mentioned that I use the pesto in numerous dishes. In the recipes here, you can find a few of these free-style dishes. Hopefully they will inspire you to use this, or any other type of pesto, in different, tasty ways. Try them and enjoy. Continue reading “A Few More Dishes with Tarragon Cashew Pesto”
Broiling is a method of cooking that many of us tend to avoid, despite the fact it’s easy to use and can produce quick and tasty dishes, with grill-like flavor, in any ordinary kitchen. Continue reading “Broiled Boneless Chicken Thighs with Two Eggplant Salads”
As I’m taking a bit of time off, I’ve decided to re-post this recipe, which was published some 3+ years ago.
Whether you’ve already seen the recipe here, or you’ve followed the blog later, I’m sure you’ll find the recipe worth trying.
See you next week with new recipes.
With fresh citrus fruits arriving at the stores, I’ve decided it’s time for some orange flavored chicken wings. Continue reading “Honey Orange Sticky Chicken Wings”
This fresh and tasty dish is quick and easy to prepare, making it perfect for a hot summer day lunch. Continue reading “Spicy Chicken Tenders with Salsa Verde”
This extremely easy and tasty dish will please anyone who likes succulent chicken thighs with crispy skin.
The marinade gives the chicken wonderful flavor and color. Roasting the chicken with a small part of the marinade on high temperature, gets the skin extra crispy, while cooking the remaining marinade creates a tasty sauce.
I’m sure you’ll love this way of preparing chicken thighs, once you’ll try it. Continue reading “Sweet and Spicy Chicken Thighs”
This colorful, quick and tasty “all in one pan” dish, can be prepared in about half an hour. It is heartwarming and bursting with bold flavors – just perfect for a cold day. Continue reading “Chicken Breast with Lemon Cream Sauce”
I’ve used colorful Israeli couscous, but any type will do. Just don’t be tempted to switch the Israeli couscous with similar shaped pasta, as regular pasta will not be fully cooked with this small amount of liquids, nor will it keep its shape the way the Israeli couscous does.