No Beth Din has ever ruled that the only thing you can do with a liver is chop it. Chopped liver is an Ashkenazi icon, beloved of balabustas and Philip Roth alike, but there is another way. When you give chicken livers a sprinkle of aromatic Mahane-Yehuda spices, it takes you straight into the heart of the Old City.
One of my favourite things to do in Israel in the heat of the summer, says Eran Tibi, sous chef at Made in Camden restaurant, is to go to the beach in Tel Aviv and order a plate of sardines fresh off the barbecue. They are usually served very simply with herbs, lemon and pitta bread and a pint of cold beer on the side. This recipe is an interpretation of that nostalgic comfort food.
I am supporting World Jewish Relief's Big Bagel project by donating this bagel snake recipe to their supporters to use in their fund-raising events.
It is a fun way of serving bagels; quick and easy enough for children to help prepare. It is ideal for a special tea or a children's birthday party as you can make the snake as long as you like by using more bagels.
Janna Gur first encountered this dish during a photo shoot for The Book of the New Israel Food. As she says: "The cook Erez Komarovsky prepared a few salads for the Israeli meze section of the book, and this one caught my attention. I never thought of mixing beets and pomegranates in one dish, but one bite revealed the magic.
Of Lybian origin, shakshuka began as a working man's dawn-till-noon meal. It generally has three main ingredients - tomatoes, hot sauce and eggs. This mild version without the tomatoes is by Shir Halpern, a regular contributor to Al HaShulchan magazine and co-founder of Israel's network of farmers markets. Serves 4.
England's asparagus season, which usually starts on April 23, kicked off earlier this year thanks to that recent burst of spring sunshine. Few things beat fresh asparagus, which is packed with nutrients and low in calories. In Italy we mostly serve it boiled or steamed with a drizzle of oil, salt and vinegar or lemon.
We are more than halfway through Pesach now and the delicious thought of fresh bread hovers on the horizon. But we must gird our loins for the last few days. This quick and easy supper dish is a palate-perker now that matzah brei is starting to lose its appeal. You can substitute other spices, depending on what you have in the Pesach cupboard.
Special almond macaroons, deliciously chewy with a hint of rosewater, are traditionally made for the Passover feast. We call them hadji bada. They are so popular we make them now all year round. My Aunt Eileen's recipe contains walnuts as well as almonds, double the amount of eggs and are deliciously chewy.