Newsletter
Edamame – Soy, as fresh as it gets.
Last week we presented you the Daikon radish, a Japanese vegetable that in Israel is considered both exotic and anonymous.
Daikon Radish – The Esteemed White Radish of Japan
Culinary is sometimes a matter of geography. Our hero of the day (and this week's box), daikon radish, illustrates this
Fresh Green Almonds – Almonds You Can Eat Straight from the Tree
Though I've previously reviewed the prehistory of almonds, it remains the most illuminating example of how humanity's early botanical journey
The Loquat of Akko – A Taste of Yesteryear
Loquat season is already here, and it's one of those fruits you really want to savor as they ripen. The
Artichoke – The Roman Flower Everyone Loves
April marks the perfect time to rediscover and indulge in the artichoke (and of course, to steam it with boiling
Discover the Ancient Prozac: Tahini
Tahini stands out as one of the rare culinary delights to make the leap from the local Middle Eastern kitchen