Roasted Vegetable and Beluga Lentil Salad

סלט-עדשים1

Whenever anyone meets us (as a couple), and they find out what I do, the average first response is- “Wow, you’re a lucky guy, she must cook all the time”. And always the answer is, “actually, not really”. There are several reasons I don’t cook that often at home. One of them is that I’m around food- cooking, styling, prepping, and tasting all week, that when it comes time to eat at home I usually don’t have much energy. But the main reason has to do with Assaf. From the day we met I understood that food wasn't his thing. When we first started dating, on one of the trips he took to visit me in the States, I drove him six hours in the car to a small fishing village in Mexico known for their fresh lobsters, only to find out he really was not into lobsters. On our first trip to Paris I took him to a restaurant (Frenchie Bar) where there was not one thing on the menu for him to eat. He watched me eat and drink and enjoy while he just sat there. But when it came to cooking at... 
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Sea Salt Truffles and Orange Zucchini Bread- Happy Purim

Even though I was raised Jewish and went to Jewish school for 10 years nothing has prepared for motherhood in Israel during the holidays. Let me explain. Every holiday, including birthdays, have their own special set of rules of things that parents need to send their kids to school with. It starts early- when my son was 2, his teacher sent me a list of things I needed to bring for his school birthday party. (That was also the time I got a call home from the teacher on the day of the birthday asking me where was the cake- I apparently missed that part on the long list of things to bring!). Now for Purim (the equivalent of Halloween), we the parents, have to make a “mishloach manot”, basically a bag of candy and sweets for our kids. At least now I know that I really need to read over the list to make sure I have everything- but the thing I’m still not clear on is how to decorate the bag. Some parents make it a big deal, and some just send it in a simple bag. Since I don’t have any... 
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Puff Pastry Pizza and Pop Tarts (say that five times fast)

Danya and I were recently invited to host a TV show that is going to be filmed in Tel Aviv, highlighting the city’s culinary landscape. Once they reached out to us we were obviously really excited, but then we realized we would have to pass an audition. The audition required us to answer all sorts of questions, mostly food related, and answer them on camera. We filled out our questionnaires separately, both of us in the comfort of our own home, at night, when are are finally able to sit down to..work.  When we got together to video ourselves we realized we had nearly identical answers for one of the questions: What would be your last meal. Danya answered: Something with Dough. I answered: Anything that consists of water, flour, salt and yeast. In other words:dough. We weren't surprised. Both of us could live on carbs. We usually don’t go to the PR events we are invited to as bloggers (not because were snobs- but because were mothers). But when  we were invited by Yair Feinberg... 
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A Japanese Meal in Jaffa- Hot Soba Soup and Agadashi Tofu

By: Danya Weiner Sometimes dreams do come true. This dream involved being spectator to a mother and daughter cooking together, Japanese food, beautiful dishes and the elegant aesthetics watching the two of them dance in the kitchen. The dream also entailed the subtle range of flavors that characterizes Japanese cuisine. On that day, nothing more could've made me happy. Ill go back to that sublime morning. I met Yoko and Liran through a mutual friend Yonatan. Yonatan had told me that his very good friends Liran and Yoko were about to open a spa together in Jaffa. Once the spa had opened they had asked me to come and photograph the place for them. Even I who has lived in Jaffa for over a decade felt exciting roaming through the picturesque alleys of the Ajami neighborhood, opening the door of the spa, to find one of the most beautiful places I have seen, which so harmoniously combines to worlds of Jaffa and Japan. Instead of asking for payment for the photography session, I decided to... 
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Cauliflower and Spinach Baked Latkes

This Hanukkah we decided to do a recipe a bit out of the ordinary. Hannukah is synonomous with fried foods- latkes (potato pancakes) and sufganiyot (jelly-filled donuts) are about the only things we eat here for 8 days straight! So now, in the middle of this deep fried holiday, we decided to do a recipe with a touch of health, a load of bright colors, and still really tasty. We used baharat in this recipe- if you can find it, you can easily make it yourself. Check out the recipe here. Cauliflower and Spinach Latkes We used spinach for these latkes but you can replace the spinach with Swiss chard or kale. Ingredients for 25 latkes: 1 medium cauliflower, broken up into florets 1 large bunch of fresh spinach 2 tablespoons + 1/3 cup olive oil 1 large onion, finely diced 2 garlic cloves, crushed 1/2 teaspoon baharat 2 eggs 1/2 cup breadcrumbs salt and fresh ground pepper Preparation: 1. Cook the cauliflower florets in a large pot filled with boiling water for 10 minutes, until softened. Strain... 
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