B'tayavon: Jerusalem artichoke soup

*You’ll just have to trust me that Jerusalem artichokes taste much better than they look. Ingredients 2 medium onions, chopped 2 tablespoons olive oil 1 clove garlic, minced 1 and 1/2 pounds Jerusalem Artichokes, scrubbed and quartered 4 cups chicken broth juice of 1/2 lemon salt, pepper to taste Directions 1) Slowly saute onion in…

B'tayavon: Perfect brownies

*I realize that brownies are by no means a Middle Eastern or Mediterranean tradition. I’m not even going to feign a connection. However, I feel compelled to share with you this brownie recipe from my America’s Test Kitchen cookbook. Brownies and pecan pie are my go to desert for company and so I’m always looking…

B'tayavon: Hamantashen

*The hamantashen is the classic purim cookie, served in every classroom party across Israel. In theory, the idea of the cookie is a little gross. The cookie’s three-cornered shape represents Haman’s clipped ears. Move past the fact that a poppy-seed filling seems like the ear hair (YIKES) and these cookies are a wonderful treat and…

B'tayavon: Shakshuka

Ingredients 1 tablespoon olive oil 1 onion, chopped 3 garlic cloves, minced 1 teaspoon jalapeno, seeded and minced 2 red bell peppers, chopped 8 tomatoes, seeded and chopped 2 (28 ounce) cans diced tomatoes, drained 1/2 teaspoon hot paprika 2 teaspoons sweet paprika 1 teaspoon turmeric 1 and 1/2 teaspoon salt 1 teaspoon pepper 1…