Food & Recipes

The Afui Bake House in Tel Aviv is well worth a visit.

“The concept is ‘The fringe of the Levant,’” Darya Giladi, the 23-year-old manager, said. “Most of the dishes are Mediterranean but inspired by a twist.”

There are all kinds of meat and chicken dishes, salmon and other fish, every possible kind of bread and challah, side dishes, desserts – the possibilities are endless.

The long-established dairy restaurant Nina Bianca, which we have visited in the past, is featuring new items on its long-standing menu.

The Campari recipe is strictly secret, so much so that we have no real idea of the ingredients. There is always speculation, but much of it is fake news.

To make the best use of your etrog after the holiday, you could bake an etrog sponge cake with etrog zest and etrog juice. One etrog is enough. 

The idea of a brasserie is that the menu changes according to the time of day. So there is a separate breakfast menu, and another for lunch and dinner.

As the evenings cool and the sukkah fills with light and laughter, I love to bring warm and flavorful foods to the table.

Tenne in Ra’anana is a great place for breakfast (and lunch and dinner), and it also has a huge takeaway section.

May the sweetness on our tables reflect the blessings we pray for in the year ahead.