A D.I.Y. shawarma, hummus and Israeli salad pita sandwich, with inspiration taken from Haifa's seaside kebab house, Maxim.

Remember icebox cakes? Homey and delicious, and making use of readily available ingredients, it's time we revisit this American classic.

Fried corn schnitzel is a quick and easy meal that is vegetarian, pareve and kid-friendly. Serve with mashed potatoes and an extra-large portion of fresh Israeli salad.

With spring comes the arrival of greens including arugula and Swiss chard. Throw them together with fragrant herbs for a delicious, nutrient-rich Green Goddess Soup.

It may sound like the complicated work of chocolatiers, but chocolate ganache-based truffles are actually child’s play in the kitchen.

Many bakers are afraid of making yeasted pastries, and for good reason. Yeast can be unpredictable, especially when trying to coax it into a triangle.

Boost the flavor of these buttery shortbread cookies by infusing the sparkling sugar with Earl Grey or jasmine green tea.

What to do with all that dried fruit you stockpiled for Tu B'Shevat? Why, make homemade Fig Newtons™, of course.