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A digitized cookbook library
Photographed page by page, recognized, and rewritten in our own words — searchable by ingredient, author and cuisine. Each recipe is fully attributed to the book it came from.
Whole florets roasted until their edges char, then dressed warm with a loose tahini sauce sharpened by sumac and lemon. Serves as a generous side or a light main.
Jerusalem
Fluffy basmati cooked by absorption and finished with butter and salt. The reliable backbone for almost any dinner.
Salt, Fat, Acid, Heat
Fillets baked over blistered cherry tomatoes with olive oil and herbs — light, fast, and forgiving.
Salt, Fat, Acid, Heat
Fillets baked over blistered cherry tomatoes with olive oil and herbs — light, fast, and forgiving.
Salt, Fat, Acid, Heat
Fluffy basmati cooked by absorption and finished with butter and salt. The reliable backbone for almost any dinner.
Salt, Fat, Acid, Heat
A bright, no-cook salad of chickpeas tumbled with masses of cilantro, lemon and cumin. Comes together in minutes.
Jerusalem
Thighs marinated with sumac and lemon, roasted over onions until the skin crisps, finished with pomegranate seeds and a handful of herbs.
Jerusalem
Whole florets roasted until their edges char, then dressed warm with a loose tahini sauce sharpened by sumac and lemon. Serves as a generous side or a light main.
Jerusalem