PARMESAN FRICO & PESTO EGG

This crispy parm cracker, topped with the spicy pistachio pesto from Sababa and a runny egg, is my new obsession. If you’re pressed for time, use any store-bought pesto!

Triple Ginger Persimmon Loaf

Simple, but special. If persimmons aren’t in season, you can substitute one pound of very ripe mango, peeled, pitted, and puréed in a food processor until smooth. (Or 1 cup canned pumpkin).

Orange Soup

This classic gives you latitude to mix and match carrots, butternut squash, sweet potatoes - whatever orange roots, squash, and spuds you have on hand. A little coconut milk, a crunchy nut topping, some spicy harissa swirled in...make a big pot because this one always disappears fast.

Lemon Cream-Topped Strawberry Pavlova

Whip it good! To celebrate strawberry season (yep, a winter thing over here) I made a gorgeous pavlova, a crunchy oversized marshmallow that I topped with swirly clouds of tart lemon curd cream and fresh, juicy berries.

Fig and Yogurt Pops with Tahini Magic Shell

The tahini magic shell really is two-ingredient heaven!

Roasted Tomato and Labaneh Pappardelle

When labaneh is combined with roasted tomatoes, a new staple pasta sauce is born. The sweet and the tart mix together to cloak every bite of al dente pappardelle, which I chose specifically because its wide, flat surface is a great vehicle for the sauce. Fresh za’atar, if you can get it, really makes a difference; oregano, marjoram, or a sprinkle of dried za’atar spice blend would do great work here, too. Since labaneh can separate on its own, I add just enough cream to stabilize the sauce.

THYME ROASTED APRICOTS WITH WHIPPED GOAT CHEESE

Apricot season is heaven in Israel – everyone snaps up the fuzzy fruit to eat out of hand or make into lots of desserts during this stone fruit’s ephemeral season. This is one of the easiest ways I know to intensify their flavor, then gild the lily with a fluffy cloud of whipped goat cheese (or just whipped cream if that’s your thing!)

Pomegroni

As I juiced my millionth pomegranate of the winter using the hand-cranked press that sits on our counter, it occurred to me: Who needs Campari when you’ve got fresh pomegranate juice? The fruit’s tannic, sweet-bitter taste stands in perfectly for the classic Italian aperitif, especially with a shake or two of bitters to steer the drink firmly out of the sugary column. Of course, a blood orange slice makes positively everything look gorgeous and calls to mind yet another element of Campari, orange peels.

golden gravlax

You can buy your lox, or you can make it, and it’s so much easier than you think. Salt, sugar, a few spices, dill, and the best piece of salmon you can find. I coat the salmon in turmeric, which gives it the loveliest golden edges. Slice thin, add bagels and cream cheese, and you’re all set.

Matza Toffee Crunch

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Feta & Parmesan Crisps

Savory, crunchy and fresh, these little salad-topped bites also happen to be gluten-free! Usually made with parm only, I used feta and I love the results. Feel free to top with anything you like!

Ricotta Tomato Galette

DOES IT GALETTE? Bringing back this series from last summer with a savory galette dreams are made of.