Halloumi cheese is just so so good. It is best to eat it fresh from the pan but also is great the next day at room temperature.
This recipe is surprisingly filling, ,feel free to make it with only sweet potatoes if you don’t want to use regular potatoes
Miso is the elegant Japanese term for fermented soybean paste. When mixed with sweet and spices and cooked it creates a unique but gentle flavor. It lasts forever in your fridge, so if you buy it once. place it in a jar or container and pull it out when needed. You can make this recipe without the paste and it will still be bold and colorful and delicious! The trick to this dish is using high quality fish!
This is a fun side dish, with surprising flavors! The mint and apple add a refreshing component to this simple and quick yet unique dish.
In Israel red mullet is called bori fish. It is a white buttery fish if not over cooked. The trick to fish tasting buttery and not fishy is a fresh fish and not overcooked!