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The Whole Foods Kosher kitchen

Mixed Grilled Vegetables Recipe. Pasta Variation

9th of June, 2014

Grilled-Vegetables-Levana-Cooks

Everyone loves a plate of grilled vegetables, to eat as is or to use as a filling for sandwiches. I have chosen to share the most ridiculously simple way. First of all, please don’t find me disingenuous: Some of us, including yours truly, were not blessed with a backyard or porch...
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Filed under: Eggplant Recipes, Grilled Vegetables Recipes, Mushroom Recipes, Peppers Recipes, Portobello Recipes, Recipes, Roasted Peppers Recipes, Roasted Vegetables recipes, Zucchini Recipes

Shavuot Lunch Complete Menu and Recipes

3rd of June, 2014

Wild Mushroom Soup Recipe

We are hosting just one meal, Shavuot lunch. Here’s my menu: All at Room Temperature, except what needs to be served chilled cold feasts Homemade Spelt Challah with Anise Seeds (I would certainly not include bread unless it is homemade and, you know, well worth mentioning.) Dips: Babaghanoush, sun-dried tomato, olive, seaweed butter...
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Filed under: Baba Ghanoush Recipes, Challah Recipes, Haricots Verts Recipes, Heirloom Tomato Recipes, Lemon Cake Recipes, Mushroom Recipes, Roasted Peppers Recipes, Salmon Recipes, Shavouot menu, Shavuot Recipes, Spelt Baking, Spelt Bread Baking, Spelt Challah Recipes, Stories, Sun-Dried Tomatoes Recipes, Tuna Tartare Recipes, Wild Mushrooms Recipes

Large Batch Spelt No Knead Challah Recipe. Sephardi Variation

1st of June, 2014

Large Batch Spelt No Knead Challah Recipe. Moroccan Seasonings

I have been tinkering with no knead Challah ever since I had the good fortune of coming across Zoe François and Dr Jeff Hertzberg’s latest beautiful book, The New Artisan Bread in 5 minutes a day. My whole story is in this link. The purpose of this post is to share...
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Filed under: Agave Syrup Recipes, Artisan Bread, Bread Recipes, Challah Recipes, Moroccan Bread Recipes, Moroccan Recipes, Recipes, Sephardi Bread Recipes, Sephardi Recipes, Sesame Recipes, Spelt Baking, Spelt Bread Baking, Spelt Challah Recipes

A Kid Craving Stuffed Morels: Yuppie City Here I Come!

28th of May, 2014

craving stuffed morels

This comment from Arel Mishory on my blog makes my day. Hardly a day goes by that I don’t hear, with undiminished pleasure, how much people miss my eponymous Restaurant. Great to know we left a great legacy! Upscale Kosher Restaurateurs, Pardes  and a few others, the ball is in...
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Filed under: Kosher Recipes, Levana Restaurant, Morels, Recipes, Stories, Wild Mushrooms Recipes

Ask Levana: Is Coconut Yogurt Dairy-Free?

26th of May, 2014

Ask Levana: Is Coconut Yogurt Dairy-Free?

I was recently asked if coconut yogurt is a dairy-free product.  The answer is Yes!  Coconut yogurt is dairy-free, and most importantly its flavor is very unobtrusive and doesn’t compete at all with the other two major flavors I am starring in this dish: Chocolate and peanut butter. You will...
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Filed under: Kosher Recipes

Ask Lévana: How Do You Get All Your Cooking Done in Such a Short Time?

26th of May, 2014

Ask Lévana: How Do You Get All Your Cooking Done in Such a Short Time?

Ask Lévana: How Do You Get All Your Cooking Done in Such a Short Time? The key to cooking on a schedule is planning. The longer a dish takes to prepare, the earlier you should start preparing it. It helps to have all your ingredients out and prepared before you...
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Filed under: Ask Lévana

Ask Lévana: What is a Terrine?

26th of May, 2014

The term terrine can cover a number of different preparations. All of these preparations have one thing in common – they are made in a large loaf pan. Most commonly, a terrine is a baked meat- or fish-loaf item. A dessert terrine can imply a frozen dessert, molded in the...
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Filed under: Ask Lévana

Ask Lévana: Can We Use Processed Spices in Our Cooking?

26th of May, 2014

 Ask Lévana: Can We Use Processed Spices in Our Cooking? At a recent demo, one of the guests asked me, “If I ever run out of garlic powder, can I settle for fresh?” Garlic in every form other than fresh (powder, freeze-dried, frozen, peeled and goodness knows what other calamity)...
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Filed under: Ask Lévana

Ask Lévana: What does “Salt to Taste” Mean, in a Recipe?

26th of May, 2014

Ask Lévana: What does "Salt to Taste" Mean, in a Recipe?

Ask Lévana: What does “Salt to Taste” Mean, in a Recipe? Exactly that – you need to taste the salt in the finished product. Many people add salt to their full batch that would only suffice for one serving. Don’t be afraid of salt. Think of how many servings you...
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Filed under: Ask Lévana

Ask Lévana: Can We Use Canned Food in Our Cooking?

26th of May, 2014

Ask Lévana: Can We Use Canned Food in Our Cooking?

Can We Use Canned Food in Our Cooking? Depends what your recipe is. There are some ingredients that we want processed, and many that aren’t available fresh. Artichoke hearts, hearts of palm and coconut milk are products that you must get canned or jarred. They aren’t available any other way....
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Filed under: Ask Lévana