Archive - Foodaism

At Alta Baja, the way America is supposed to work

I eat lunch, and buy Mexican wine, as the National Guard sets up camp

Jul 4 •

June 2025

The 'godfather' of Israeli cuisine comes to L.A.

I eat a middle-of-the-war lunch at L.A.'s new Miznon, then I Zoom with Chef Eyal Shani

Jun 27 •

Recipes for the end of a regime

The war between Israel and Iran has us all holding our breath.

Jun 19 •

No way to treat our gardeners and cooks

My raised vegetable garden is bordered by slabs of concrete, the remnants of our former driveway.

Jun 12 •

Leeks braised with white wine

This works well with thin leeks, which are easier to find in farmers markets in early spring.

Jun 11 •

The best way to cook wild salmon

Jun 10 •

Grilled radicchio, Caesar salad style

I had a massive raddichio in my garden, but this recipe works with the smaller store-bought ones.

Jun 4 •

Middle East zucchini with olive oil (Kousa bil zeit)

If you do this correctly, the squash will come out sweet and tender with crispy, almost glazed bites.

Jun 4 •

A Jew cooks Palestinian squash

Not a good week, right?

Jun 4 •

A (crazy) night at Chef Eyal Shani’s HaSalon in Tel Aviv

This article originally appeared in the Jewish Journal on April 23, 2015.

Jun 3 •

May 2025

Sweet potato gnocchi with chard and ricotta salata

There’s a lot of ingredients and steps to this special Mother’s Day dish, but it’s still easier (and faster) than going to a restaurant that day.

May 28 •

Easy chocolate sorbet

This is a light, rich and dairy-free dessert.

May 28 •

#nojs-banner { position: fixed; bottom: 0; left: 0; padding: 16px 16px 16px 32px; width: 100%; box-sizing: border-box; background: red; color: white; font-family: -apple-system, "Segoe UI", Roboto, Helvetica, Arial, sans-serif, "Apple Color Emoji", "Segoe UI Emoji", "Segoe UI Symbol"; font-size: 13px; line-height: 13px; } #nojs-banner a { color: inherit; text-decoration: underline; } This site requires JavaScript to run correctly. Please turn on JavaScript or unblock scripts