Sugat
Inspired by the iconic can: The intriguing food truck coming to Beersheba
Sugat's food truck, a tribute to the company's canned goods, will operate at the BIG complex in the city between June 22 and 25, featuring original and surprising dishes all based on corn.
All the flavors on one stick: Juicy chicken thigh skewers with seasoned corn
It’s unbelievable how simple and delicious this is: Crunchy crackers at home, with a winning tip
Chickpea patties on tahini worth every bite
A perfect pot that only needs rice: Fish kebab in a tangy red sauce
Ashdod-based chef Itai Dagan combines chef's beans with fish kebab in a sauce rich with lemon and Swiss chard flavors.
Mulligatawny - Indian lentil soup
Neta Loya teaches us how easy it is to prepare Mulligatawny soup—an aromatic and rich Indian soup made with red lentils, curry masala, and coconut cream.
How to make Iraqi laffa on a skillet
The most important thing is a hot skillet. Everything else is in this recipe by Rubi Michael.
Who needs an addition? Perfect ptitim in sweet potato sauce
First, cook the ptitim halfway, then add roasted sweet potato blended with heavy cream. Wow, it's so delicious!
Chopping, mixing, frying: Vegetable latkes with a Persian twist
Latkes with a Persian twist that includes plenty of fresh herbs and a healthy quinoa upgrade. Serve with sour cream and lots of fresh lemon.
Stuffed zucchini with love and winter vibes
A homemade recipe filled with love for stuffed vegetables baked in a rich sauce.
Much easier than you thought: Pink beet risotto, step by step
With roasted beets and liquids added gradually, this recipe leads to a winning dish.
Chicken thighs and fish patties with a surprising ingredient
We challenged two chefs, gave them the same ingredient, and asked them to impress us. The results were quick to follow.
Black lentil and potato latkes snatched straight from the pan
Orly Pely-Bronstein gets ready for the holiday with easy and simple recipes that don't require too many ingredients. This time – perfect latkes you just can't say no to (and you don't need to).
A restaurant dish in your home kitchen: Two amazing recipes with freekeh
We took two chefs, gave them the same ingredient, and challenged them to impress us. The results did not disappoint.
