By: Deanna Linder When I first moved to Israel I really wasn’t much of a cook. I had just finished four years of college, where I lived in a house with six girls, none of whom was much into eating anything other than take-out (including myself). Then I move here, and spend much of my time at my then-boyfriends’ house (now husband) and discover a home full of home cooked meals. Breakfast, lunch and dinner were all eaten at home, and there was always a plate of food, covered in plastic wrap, waiting by the microwave to be heated up for the younger kids as they got home from school. After four years of junk, I really appreciated this way of eating. I started cooking myself and my mother-in-law took notice and bought me my first Hebrew cookbook “Fast and Fabulous” by Israeli cookbook guru, Benny Saida. I started preparing dishes from the book, and I took a major liking to his recipe for pesto. Fast forward about seven years, when starting out as a food stylist, I get a call from Danya... 
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