This is a great method for roasting garlic, so it can be ready when you start cooking in the evening. I've even done it overnight and started cooking in the morning. Roasted garlic goes great with mashed potatoes, on pasta, or simply spread on crusty bread.
This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.
I don't eat bananas often, even though I love them. When I do have bananas, they have to be very special, and I promise you, these babies are very very special! Try serving them over vanilla frozen yogurt, or with an intensely chocolate ice cream.
Posted in response to a recipe request. This is one of the most simplest pie crust recipes I've come across for Passover, and it's no-roll, a boon for those of us who hate rolling dough (I'm the President of the NoRoll Club)
This recipe actually belongs to a wonderful woman named Annice Grinberg. We met on a cooking list about 10 years ago, and I've admired her recipes on the Internet for years. I actually had a chance to meet her a few years ago, and we discovered that I went to high school with her daughter. Any recipe that has Annice's name on it is a winner, like this one.
Most people like to serve compote for dessert on Passover to help alleviate the effects of the matza and because there aren't too many easy or good Passover desserts. I got this recipe from a Passover cookbook called "Let My People Eat"