A digitized cookbook library
The recipes from our shelves, in one place.
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.
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See all →Roasted Cauliflower with Sumac & Tahini
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
Buttered Basmati Rice
Fluffy basmati cooked by absorption and finished with butter and salt. The reliable backbone for almost any dinner.
Salt, Fat, Acid, Heat
Baked White Fish with Cherry Tomatoes
Fillets baked over blistered cherry tomatoes with olive oil and herbs — light, fast, and forgiving.
Salt, Fat, Acid, Heat
Recently added
All recipes →Baked White Fish with Cherry Tomatoes
Fillets baked over blistered cherry tomatoes with olive oil and herbs — light, fast, and forgiving.
Salt, Fat, Acid, Heat
Buttered Basmati Rice
Fluffy basmati cooked by absorption and finished with butter and salt. The reliable backbone for almost any dinner.
Salt, Fat, Acid, Heat
Cilantro, Chickpea & Lemon Salad
A bright, no-cook salad of chickpeas tumbled with masses of cilantro, lemon and cumin. Comes together in minutes.
Jerusalem
Chicken with Sumac, Pomegranate & Herbs
Thighs marinated with sumac and lemon, roasted over onions until the skin crisps, finished with pomegranate seeds and a handful of herbs.
Jerusalem
Roasted Cauliflower with Sumac & Tahini
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