August 8, 2014



  • Fresh pappardelle

  • A bunch of onions

  • Garlic

  • A fistful of dried mushrooms

  • Lemon thyme (optional)

  • Nutmeg

  • White truffle oil

  • Aged parmesan


It's Friday night. Going out is the last thing on your mind, but your palate yea...

September 13, 2011


Butternut squash is not what I would usually consider a 'sexy' vegetable (well, fruit, actually. At least botanically-speaking). It usually makes its appearance roasted with some olive oil or herbs, but up until today I never found a way to use it as a prominent ingre...

May 11, 2010


These gnocchi are awesome; the bright pink from the beet and the bright green from the chard-ricotta sauce is quite the eye candy and the taste is just amazing. The beets don't dominate the gnocchi, they just add a hint of beetiness.


Thanks to our friend Yael for prov...

April 12, 2010

Last January Keren and myself celebrated my birthday at the 'Salon' restuarant in Tel Aviv, one of the most applauded restuarants in Israel. Lots has been written about Mr. Shani and his restaurant and by greater writers than yours truly, so I will leave the super...

March 12, 2010


Risotto is probably the king of Italian cooking for me. Its texture when done right is amazingly soft while not being too heavy and allowing you to enjoy a myriad of different tastes - the rice, the stalk, the cheese, the vegetables, the wine...


Last fall, Keren and m...

March 10, 2010


I love ganache domes. Quite like truffles (or like the Italian variant, Tartufo Nero) but softer due to the higher cream to chocolate ratio. I like to use 70% cocoa solids Guanaja chocolate from Valrhona but any good chocolate works.


Usually I add some whisky (15 year...

February 26, 2010


Invented when I had to find use for leftover celeriac and chard leaves, this turned out to be a tremendously delicious dish. This ragù is excellent as a pasta sauce or served on top of plain white rice or mashed potatoes.


Serves: 8




  • 1 onion, sliced

  • ...

December 12, 2009


I've been using a lot of sweet potatoes and pumpkin lately, as my CSA provider keeps sending me them week after week. This forces me to try creative ideas (or at least, more creative than the usual ingredients I use), and this week's dish is one outcome of this. The r...

October 23, 2009


This ragù is based on the traditional Bolognese ragù but replaces half of the beef with lamb. Note that the meat is roughly chopped rather than minced, this gives the sauce a more 'meaty' texture. The use of sage as the sole herb compliments the lamb's aroma.



August 22, 2009


A surprisingly delicious dish which will also work well with fresh pasta such as Fettuccine or Tagliatelle. I never thought that pumpkin would taste so good to me :)


Serves: 4




  • 1 kg pumpkin, diced

  • 4 cloves of garlic, chopped

  • 4 sage leaves

  • ...
Please reload

Featured Posts

Depraved Corn

September 2, 2012

Please reload

Recent Posts