The Jew And The Carrot

Mixing Bowl: Pretzel Challah, Tahini Dressings

By Devra Ferst

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Molly Yeh combines two of the greatest carbs under the sun — challah and pretzels — in this recipe for pretzel challah. [Food52]

Or maybe you’re in the mood for a chocolatey challah. Try this double chocolate chip challah recipe. [The Nosher]

Tahini is to Israelis, what peanut butter is to Americans. It’s a great ingredient to start using. Here’s some easy recipes that show you how. [Food52]

Mark Bittman is a champion of healthy eating. But he also loves (what he calls) the holy trinity: bagel, cream cheese and lox. [New York Times]

One Israeli couple is bringing hummus… to Warsaw. [Tablet]

Middle Eastern flavors and ingredients are showing up at some of the country’s best restaurants. Julia Moskin takes us on a tour of the za’atar trail. [New York Times]

Photo by Molly Yeh


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