Author Archives: Tali Simon

Purple cabbage salad

By | August 28, 2014

Gush Katif-style heads of cabbage — meaning, an actual head that doesn’t need to be checked for bugs — might just be my most exciting grocery find ever. I’ve always been frustrated with the pre-packaged shredded cabbage. It’s expensive, lackluster, and tends to go bad after a few days. But I wasn’t about to check a […]

Read more »

Mini fried haloumi skewers

By | August 26, 2014

This recipe and story first appeared in the June 30, 2014 edition of “From Tali’s Kitchen,” my cooking column in Binah magazine. I had been living in Israel for four months when my mother and sister made their bet official. If I was engaged before June 20, my mother would make my sister a batch of […]

Read more »

Menu Plan: Week of Aug. 24, 2014

By | August 24, 2014

There were exactly 100 entries in the Dairy Made Easy giveaway, and the winner — picked by random.org, all fair and square — was Fran, who had the 40th entry. Fran said the dairy dish she cooked most recently was baked ziti, which is going on my menu this week. Thanks to all of you who entered, […]

Read more »

Carrot crisp

By | August 21, 2014

I love roasted vegetables, but make them often enough and I do get bored. Do you also suffer from veggie boredom? This is the perfect solution: roasted carrots with a crispy herb-and-breadcrumb topping is a dressed-up version of ordinary roasted carrots, but still quick and easy. It’s like the ever-popular apple crisp, except veggie-based and savory. Vegetable […]

Read more »