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Finally.... A New York Cheesecake

Thursday 9 May 2013 | 1 Comment
Filed under: Holidays, Sweets Tags: cheesecake, shavuot

We've been blogging for over 3 years now and we don’t have one recipe on the blog for cheesecake. Danya and I have planned to do one for a while now, but while neither of us is really into baking, we hadn’t found the perfect recipe to share with our readers. Change of topic. About a year ago, a girl named Talia, who was born in New Orleans and moved to Israel at the age of 8, opened up the first of its kind American café/bakery in the heart of Tel Aviv. The first time I visited Nola American Bakery place was on my birthday last October, and to my luck, they were just testing recipes for different versions of pumpkin pie, and Harriet, their amazing baker, brought me a plate of all the versions to taste. From that day on I’ve been seriously hooked to the place as it’s the only place in entire country where I can get a taste of home (and they do it so damn well). When it came time for Danya and I to think of a recipe to share for the upcoming Jewish holiday, Shavout (where tradition...
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Beet and Yogurt Salad

Wednesday 24 Apr 2013 | No Comments
Filed under: Salads, Side Dishes Tags: beets, mint, yogurt

By: Danya Weiner As a food photographer I am inherently attracted to the sensuality of food. There are those foods which make my job more difficult, and those foods, like beets that make me excited to be shooting them. On a shoot, I am always on the lookout for the sensuality of the food im shooting, and I try to connect to that place in order to create the most appealing shot. For me, it’s not enough that the food tastes good or that it makes sense from a culinary standpoint, but it has to really look good (I know I sound like one of those superficial girls who only looks at hotties). Even the most delicious of foods that looks unattractive has the ability to dissolve all of my inspiration and creativity. I’m completely biased towards shooting fresh, seasonal and beautifully inspiring produce and food. Here’s an example: this past Monday we were shooting for the blog. I was in the kitchen shredding beets. The little speckles of beet juice that were shooting around my workspace...
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Homemade Granola Bars

Thursday 11 Apr 2013 | 3 Comments
Filed under: Breakfast Tags: granola, tahini

I have a fetish for supermarkets. When I visit a different country, one of my most favorite activities is to visit their local supermarket. For me it’s one of the most practical anthropological studies one can conduct. I just got back from a recent to Los Angeles, and besides family and friends, shopping and food, supermarket shopping is one of my favorite pastimes in the city. My recent anthropological studies show that supermarkets in LA (mainly Trader Joes, Whole Foods) have perfected a technique to sell food which appears to be almost homemade, and packaged in a way that looks extremely healthy. This outer appearance of their products makes A. the shopping experience so much more delightful and B. gives you the feeling (erroneous or not) that what you are eating is actually healthier for you. Back to Israel. I really do love my life here (sans the major missing the fam), and what I’ve come to appreciate is that my quality of life here is on par if not exceeding the quality of life...
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Brisket, Celeriac Puree and Sweet and Sour Cabbage: Happy Passover

Friday 22 Mar 2013 | No Comments
Filed under: Holidays, Main course, Side Dishes Tags: brisket, cabbage, celeriac

There are certain foods I grew up with in America that were known as Jewish food. When I first came to Israel I was sure that those “Jewish” foods would be readily available throughout the country. Take bagels for example, probably the most Jewish of foods you can find in America. I have still yet to find a good bagel in the country, and the ones I have found have been over-priced, hard, and nothing like the real “Jewish” American ones. Brisket is another one of these foods. Every American Jewish mom has their own recipe for Brisket, which is actually a beef roast, synonymous with the name of cut the beef. All the briskets I tasted stateside have all shared a common denominator: cooked for hours in a sweet and savory gravy-like sauce. Here is Israel, I have yet to come across a brisket at the dinner table, even during the holidays. This recipe was based on my mom’s famous brisket recipe, which always comes out perfectly soft, sweet and tangy, just the way it’s meant to be....
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Three Day Instense Food Photography and Styling Workshop

Tuesday 19 Mar 2013 | No Comments
Filed under: food photography

It’s been over two years since Danya and I taught our first food photography and styling course, and since then we have had 7(!!) amazing courses, with our eighth underway. In the past few months we’ve received many emails from people wanting to take our course, and we’ve been brainstorming about a course that would be for a wider audience. One that would include photographing both inside and outside of a studio setting, and one that would be available for those who can’t participate in a mid-week course. So here it is! An intense three day (weekend) food photography and styling workshop. We looked for a location that would provide us with inspiration, in both the culinary and photography fields, a place that would have soul and provide us with that vacation feeling. And so we found it: Nazareth. Located in the northern part of Israel, Nazareth is divided into the old city and the newer part of town. Our workshop will take place in the old city, where the cobblestone streets...
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