Ice Box Cake with Lemon Ricotta Filling | Photographer: Jonathan Ben Chaim
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 cheese
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Greek-Inspired Pashtida with Zucchini and Feta. Photographer: Noam Preisman
Keren Agam’s Greek-inspired pashtida with zucchini and feta has a wonderful twist – a sesame seed topping that makes every bite crispy.
باشتيدا الخبز (بودنغ الخبز الشهي)
In this recipe from chef Tomer Tal, yesterday’s bread is transformed into a pashtida that’s tender on the inside and crispy on the outside
Puff Pastry Quiche with Swiss Chard & Cheese. Photographer: Noam Preisman
Recipe by Yael Dabby for Puff Pastry Quiche with Swiss Chard & Cheese. The crispy base of puff pastry, makes the preparation much easier.
Roasted Vegetable Pashtida with Challah Breadcrumbs. Photographer: Noam Preisman
Adeena Sussman’s wonderfully delicious cheese & roasted vegetable pashtida recipe also cleverly uses up leftover challah from Shabbat.
Burnished Cheesecake | Photographer: Penny De Los Santos. Food Stylist: Judy Haubert
This recipe from Shawn Peled borrows a bit from Basque-style cheesecake and is wonderfully creamy and rich.
Borekitas. Photographer: Penny De Los Santos. Food Stylist: Judy Haubert.
This recipe from Levana Lowenstein for simpler borekitas with eggplant or with cheese for Shabbat breakfast or Shavuot.
Cacio e Pepe. Photographer: Penny De Los Santos. Food Stylist: Judy Haubert
This recipe from Elyssa Heller, borrows from cacio e pepe, a classic Roman dish made with lots of freshly ground black pepper
Photo by Matan Choufan
The recipe details a seven-layer pastry made of oven-dried or lightly fried flatbreads separated by a cheese filling flavored with mint and coriander seeds.