No-bake biscuit cakes (also known as ice box cakes) are the epitome of Israeli “baking” — though there’s no actual baking involved. Instead, petit beurre (also known as tea biscuits) are softened in milk and layered in a baking dish with a creamy filling that’s typically made with whipped cream, gvina levana (a soft cheeseContinue reading “Ice Box Cake with Lemon Ricotta Filling”
Keren Agam’s Greek-inspired pashtida with zucchini and feta has a wonderful twist – a sesame seed topping that makes every bite crispy.
Hillel Gardi’s easy recipe for a zucchini pashtida comes from his late beloved grandmother. Serve it with goat milk labneh, sumac and hyssop.
For Shavuot, we asked five chefs and food writers to share a family or personal recipe for pashtida and the story behind it.
In honor of Shavuot, Cafe Asif will host a pop-up shop with Ofaimme Farm. Pick up the farm’s exceptional cheeses, wines, olive oil, and much more.
Nechama Rivlin’s Recipe Box The 1000+ recipes Nechama Rivlin, the late First Lady of Israel, left behind were written over decades on simple index cards. Many of them note the recipe’s source — the newspaper it appeared in, the friend who gave her a cake recipe, or well-known chefs. Nechama wrote her recipes in aContinue reading “Nechama Rivlin’s Recipe Box”
From the Middle Ages to the era of search engines, we delved into the collections of Asif’s culinary library to learn about the history of pashtida — and discover why it’s an Israeli favorite.
The rise of a buzzword in the produce section.
What’s the secret of the book “Cooking with Love?” We turned to four leading food writers and chefs, to share their memories of the book and how it shaped their cooking and even their worldview.