Sugat

For a nutritious midweek meal, Orly Peli-Bronshtein prepares a vegetarian dish of onions stuffed with red rice swimming in a sweet and sour sauce. There’s also a meat option.

Using two types of canned beans to create an interesting, tasty, and nutritious salad.

For the holiday evening itself, or maybe for an afternoon coffee, it really doesn’t matter with this fragrant and wonderful pastry.

Itai Dagan cooks oat groats like pasta and adds them to a fresh salad for a bite full of flavor, yet also satisfying for a long time.

Small, individual muffins that kids love, with sweet potato and quinoa. Perfect for dinner and can be packed the next day for work and school.

Who said you have to know how to roll? Here's a genius trick for sushi "bars" — stunning presentation with minimal effort.

The freekeh, that smoked green wheat, pairs wonderfully with sea bream fillet, on the way to a satisfying and tasty dish.

Orly Pely-Bronstein brings straight from the Sephardic-Jerusalem kitchen a browned star – rice, vermicelli, fried onion, and juicy tomatoes.

Couronne Patisserie from Kibbutz Lohamei Hagetaot is probably one of the most exquisite patisseries in the Western Galilee, and it's giving us a refined recipe for especially romantic butter cookies.

This is a dish that can be eaten with your hands just like street food, and also as a particularly indulgent main course.

Rotem Liberzon shares a recipe for a dish of rice and seared ground beef, rich in flavor and with a unique color.