Sugat

Itai Dagan cooks oat groats like pasta and adds them to a fresh salad for a bite full of flavor, yet also satisfying for a long time.

Small, individual muffins that kids love, with sweet potato and quinoa. Perfect for dinner and can be packed the next day for work and school.

Who said you have to know how to roll? Here's a genius trick for sushi "bars" — stunning presentation with minimal effort.

The freekeh, that smoked green wheat, pairs wonderfully with sea bream fillet, on the way to a satisfying and tasty dish.

Orly Pely-Bronstein brings straight from the Sephardic-Jerusalem kitchen a browned star – rice, vermicelli, fried onion, and juicy tomatoes.

Couronne Patisserie from Kibbutz Lohamei Hagetaot is probably one of the most exquisite patisseries in the Western Galilee, and it's giving us a refined recipe for especially romantic butter cookies.

This is a dish that can be eaten with your hands just like street food, and also as a particularly indulgent main course.

Rotem Liberzon shares a recipe for a dish of rice and seared ground beef, rich in flavor and with a unique color.

Only healthy ingredients on their way to becoming a tasty vegetarian patty.

Get the kids to help clear chametz before Passover—Orly Pely-Bronstein makes a meaty lasagna with roasted veggies, rich meat sauce, and pareve béchamel.

Using a can of chickpeas for a quick filling, creating a triangle that is greater than the sum of its corners.