Sugat

Neta Loya teaches us how easy it is to prepare Mulligatawny soup—an aromatic and rich Indian soup made with red lentils, curry masala, and coconut cream.

The most important thing is a hot skillet. Everything else is in this recipe by Rubi Michael.

First, cook the ptitim halfway, then add roasted sweet potato blended with heavy cream. Wow, it's so delicious!

Latkes with a Persian twist that includes plenty of fresh herbs and a healthy quinoa upgrade. Serve with sour cream and lots of fresh lemon.

A homemade recipe filled with love for stuffed vegetables baked in a rich sauce.

With roasted beets and liquids added gradually, this recipe leads to a winning dish.

We challenged two chefs, gave them the same ingredient, and asked them to impress us. The results were quick to follow.

Orly Pely-Bronstein gets ready for the holiday with easy and simple recipes that don't require too many ingredients. This time – perfect latkes you just can't say no to (and you don't need to).

We took two chefs, gave them the same ingredient, and challenged them to impress us. The results did not disappoint.

Nof Atamna-Ismaeel shares a recipe for a hearty lentil, potato, and Swiss chard soup, seasoned with plenty of lemon juice—a delicious winter treat from Levantine cuisine.