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Palacsintas filled with caramelized cabbage and onion, mushrooms, dill, tarragon, some spices (garlic, coriander, caraway, allspice, pepper). Sour cream. Served with salad, pickles and wine.

Thanks. No idea how it got to my head from reading your comment 😄

Kala chana - black chickpeas with onion, tomato, "warm" spices, ginger, amchor. Peas, spinach, fenugreek leaves and seeds, cream, spices, onion, slightly sweet. Couscous salad with mint, coconut, mint, green chili, lime juice and zest, yogurt, spices. Chapati. Raita with chili, cumin, mint. Mango chutney with lots of ginger and chili, lemon juice, cumin, anise, pepper. Rice with turmeric.

Interesting - would you make it again had you had wine on hand?

Hearty Romanian bean stew served with sour cream and vinegared onion, sourdough. Peas, eggs and potatoes salad, with pickles, with dill,not too much mayo, mustard and lots of pepper. Sweet Polish pickles. Beer. Soup recipe below, though I think I made some changes to the recipe since it was posted. Haven't compared.

Pad woon sen. Stir fried bean starch noodles. Smoked tofu. Mushrooms, carrot, kohlrabi, onion, peas. Toasted cashew, scallions, cilantro. Sauce is Thai-Chinese - soy sauce, Thai oyster sauce, sesame oil, sugar, vinegar, pepper, chili, some clove and anise.

Yogurt soup, with chickpeas, egg drop, courgette, dried mint, garlic, olive oil. Harak osbao - lentils, ptitim (Israeli couscous), fried onion, pomegranate molasses, spices (mostly baharat rich in cinnamon and allspice), parsley, mint, pomegranate kernels, fried ptitim. Ouzo in lieu of arak (we don't bother having both at home).

We are not really into breakfast, other than on some rare weekends. I usually like having my coffee along with or followed by something light and sweet, often just some fruit, a slice of bread with cheese and preserves/honey, or cake/pastry if we happen to have some. But when I feel like having more of a snack, this is one of my favorites. Milk with partially mashed banana, peanut butter and corn flakes. The latter scattered on the milk right before being eaten so that they stay crisp.

3 vegetables achma. Achma is a Georgian dish (sometimes qualified as a type of khachapuri). It's a casserole made of pasta like sheets which are buttered and filled with a mixture of cheeses (Suluguni) and eggs. It's a bit like Turkish su-boregi, a not exactly like lasagna. In this take I added 3 fillings of vegetables common in Georgian cuisine - roasted eggplant, beetroot and spinach - flavored with a bit of garlic, cumin, coriander seeds, fenugreek, chili. Georgian salad - tomato, cucumber, onion, chili pepper, crushed walnuts, herbs (parsley, basil, mint, cilantro), red wine vinegar and cold pressed sunflower oil. Georgian semi-sweet Alazani. Dessert is apple pelamushi with toasted walnuts. Pelamoshi is a pudding made of fruit juice, usually grape must.

Many people in Israel have it almost weekly during winter. Observant jews in particular, due to it being Shabbat friendly. But we need variation in our meals, and I rarely make it more than once or twice a year. This is true for most dishes, but I'm sure cholent will be quite tiresome if made often. I rather it keep its alure as a special meal.

Is expect my love of legumes and eggplants would have stirred you away from many of the things make 😛 But cholent is definitely a dish that one learns to love. Many of the Ashkenazi jewish cuisine most loved dishes are quite peculiar - gefilte fish, minced liver etc. Most of them I'd be hard pressed to have even if I wasn't vegetarian. But cholent managed to get to me. It's strongly associated with cold winter mornings, where we'd wake up to the smell of it, then sit together for early lunch. We didn't usually sit together to eat when I was young. I was a picky kid, but I'd have eggs and potatoes, maybe some beans, I barely ate meat back then either, definitely not with that look to it

My beans of choice are kidney, extra large chickpeas and lima beans (aka gigante) - I like those large enough to stand on their own. The middle is frozen tofu or seitan (I'm not sure what I used last year) and mushrooms. The former are great at absorbing flavors and juices, and have a pleasant tender texture after stewing overnight. The mushrooms provide flavor and also retain a nice bite. I cook the wheat/barley in a separate pot, so that it won't glue everything together. Beans go to one side of the pot, mushrooms and go to the other half. Eggs, potatoes and other root vegetables go on top - kohlrabi is great, carrots, turnips and sweet potatoes are also good options. I think the jalapeno in question is a pickle with a strange angle But there's a decent amount of pepper and chili to provide some mild heat. Spices are paprika, allspice, cinnamon, bay leaves, a bit of anise and cumin. Lots of onions, some date molasses or plum preserves, a bit of tomato paste, nutritional yeast and a bit of soy sauce to provide some extra umami. It's a pretty easy dish to make, caramelizing the onion is the majority of the work.

Just happened to discover that Sichuan peppercorns work well with dark chocolate. Might try to pair them further with orange zest, toasted sesame or chili. Also, remember to wash your hands between cooking and snacking

Thanks. They are indeed.

125g thin wheat noodles, I used capellini pasta 200ml milk 40ml (2 tbsp) cream or coconut cream 3-4 tsp corn/potato starch, mixed with a little water to form a paste Sugar brown/white or other sweetner to taste Some salt Spices to your liking In this case: 1 tbsp ginger juice, 1/4 tsp cardamom, 1 tsp turmeric, 1/3 tsp cinnamon, some orange zest Another good option is cardamom. nutmeg, and a bit of cinnamon Optional: rose water, or orange blossom water (in this case, I skipped it since there were already many flavors, but usually it's really good in this dish) Dried fruits and nuts - In a low oven (150dC) oven - toast the pasta until copper-like in color. Cook in water to cover, until almost softened to your liking (a touch past al dante, note that it will continue cooking further). Add water as needed. Mix in the remaining ingredients. Bring to a simmer while mixing, until thickened. Add dried fruits and nuts.

Sevian kheer - toasted vermicelli in milk porridge, ginger, turmeric, cardamom, a little cinnamon, orange zest, some cream. Candied ginger, almonds, coconut flakes.

Here's my go-to, tough I haven't made any in a long while: 325 g rolled oats 180 g milk 20-30 g butter 3 egg whites 70 g dark brown sugar 30 g poppy seeds 50 g toasted slivered almonds (or chopped), or sometimes hazelnuts 40 g toasted pecans 30 g shaved coconut 1/4-1/3 tsp salt 1 tsp cinnamon 1/2 tsp cacao 1/4 anise seed, ground 80 g mixed dried fruits usually some of the followings: high quality soft raisin, apricots, plums, dates, candied coconut, figs - chopped as needed Mix oats, milk and butter. Microwave and stir well, MW further until milk is soaked. Flatten on sheet tray and bake at 180 dC until well toasted. Chill a little and mix in everything but the dried fruits. Mix well! Fatten on sheet tray and bake further at 160 dC until dried and set. Roughly 25 minutes. Chill completely. Break into chunks. Mix with raisins. Serve with low-acidity yogurt, or as I sometimes do, with thin, lightly sweetened milk pudding.

Phyllo burekas. Fillings are: - Cheeses (feta, kashkaval, farmers cheese) with nigella seeds. - Cheeses, roasted eggplant and sunflower seeds. - Sunchokes with rosemary, kashkaval and nutmeg. - Roasted butternut squash with feta and kashkaval. - Chickpeas with caramelized onion, cumin, chili, turmeric. Served with hamminados eggs, tahini sauce, salad, tomato salsa, schug, salad, yogurt, olives, ouzo.

Still a bit warm. Vanilla ice cream with pretzels, malt syrup and caramelized lightly salted peanuts.

Resurrecting an old thread... Ever had choulent/hamin? I make it at least once per winter, mine is vegetarian, which is a bit sacrilegious, but I swear it tastes great Here's last year's rendition. We're expecting a cold weather, which will be a great time to make one.

How taste can change, I came to mostly enjoy hard boiled eggs and I love hamminados.

Trust your nose. Labneh should last a couple of weeks if kept clean (i.e. clean utensils). Those instructions are often too strict. I've even had pickles and preserves with similar "use by" times, quite silly.

Rice noodle salad with sesame dressing (sesame paste, black rice vinegar, soy sauce, sesame oil, sugar, MSG. Peanuts, edamame, shredded mushrooms, cucumber. Mixed for serving. More traditional versions would use shredded chicken and bean starch noodles. Corn and egg drop soup, mild stock with shiitake, corn cobs and kombu, soy sauce, rice vinegar. Finished with scallions and sesame oil. Some home made chili oil for serving.

I like my pizzas fluffy, IMO this highlight a good dough. I'd suggest that you avoid lowering hydration if you can, unless you prefer it to be a bit drier and crisper (note that stretching it wider will also have the same effect to a degree, so even more so). That's super important with fresh motz in an home oven - cold toppings and large-ish pieces, otherwise it gets dry and chewey. Soaking the cheese with a bit of milk and a pinch of salt also helps.

@jimb0 That's one funky looking pizza (in the best meaning of funky :P)