Cobb Salad

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Salad. It’s one of those foods where it all depends where you are in the world to understand the meaning of the term. Let me explain. Fifteen years ago, on my first outing with my then boyfriend, now husband, parents, they took me to a fancy steakhouse in Tel Aviv. The first outing with the rents is always awkward, but being a vegetarian (yes, they knew) at a steakhouse with a limited menu, made it even more. Add to that my broken Hebrew with a waitress whose English was below par, and you have yourself one memorable evening. So when I went to order the Caesar Salad, my husband stopped me in mid-sentence and said to me in these exact words, “Wait, wait, you know that a caesar salad isn't really a salad right, its just lettuce and sauce”. I looked at him, greatly for his attempt to clarify, but with a look that said “Thanks love, but I know what I’m doing”. And at that moment I realized that a salad in Israel was far from the salads I was used to in the States. To me a salad... 
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Thai Red Curry with Vegetables

Life takes us to some interesting places. A few months ago Danya and I were contacted by a Canadian production company who asked us to participate in a show they were doing on the food scene in Tel Aviv. We were stoked, sent in our audition tape and found out that we were two of the four people they had chosen to take part in the show. The premise of the show, called “The Foodie List” is basically to follow around four local food bloggers and interview them about their cities best dishes at their favorite restaurants, both high-end and low-end. When eating the dish, we were asked to talk about not only what the dish tasted like, but why it represented Israeli cuisine. We ate a ton last week, met some amazing people (the Canadian team and the other two bloggers, Kristof and Inbal), and really got to dig deep into not only how good our food is here, but why in fact it is at all. It was quite challenging for me to think about food in that way, to have to dissect its meaning as part of... 
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Roasted Vegetable and Beluga Lentil Salad

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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