The Rhythm of Israel


BIG SHOUT OUT to my man Bomber!!




I enjoy cereal and oatmeal for breakfast but sometimes the usual morning grub gets boring. I don’t always have time to prepare an omelet and I don’t like grabbing breakfast bars on the go. I find that the bars are never as satisfying as a home-cooked meal and always leave me hungry by 11:00 am. This recipe is great since it’s easy and can be prepared in advance. You freeze it and simply reheat it on your way out the door.


4 eggs
8 egg whites
1 small onion, diced
2 cloves of garlic, diced
2 cups chopped spinach, fresh or frozen
1/2 cup low fat shredded cheese, cheddar or mozzarella
1 tsp. salt
1 tsp. pepper

Preheat oven to 350 degrees. Sauté onions until golden. Add garlic and spinach and cook on low flame until heated through. Whisk the eggs in a large bowl. Add the spinach mixture to the bowl and season with salt and pepper. Sprinkle in the cheese and mix together. Spray two 6 cup capacity cupcake pans with nonstick cooking spray. Pour the batter into the muffin pans. Cook for about 20 – 25 minutes or until slightly brown on top.

~ Recipe submitted by Nina Safar



My mom’s got the best brownies on the block. It’s one of the reasons I don’t dread Pesach, I know there will be something delicious to nosh on. My sister Rivky has taken my holiday favorite and created something even more decadent with it. This cheesecake brownie is so amazing, you will want to make it all year round!

Ingredients for Brownie Batter:

1/2 cup of vegetable oil
4 eggs
1 1/2 cups of sugar
1/2 cup of potato starch
1/2 cup of cocoa (use Hershey’s cocoa for the best taste!)

Ingredients for Cheesecake Batter:
3 8oz. containers of whipped cream cheese
1 cup of sugar
4 eggs
1 8oz. container of sour cream
1 tsp. vanilla extract

Prepare the brownie batter and pour into a 9×13 pan. Then combine the cheesecake ingredients in a mixing bowl and layer on top of the brownie batter. Bake uncovered on 350′ for about an hour. When you remove the pan from the oven the cheesecake will not be completely firm but will harden outside the oven. (These are also great served as cupcakes. Bake them in cupcake pans on 350′ for 15-20 minutes.)

~ Recipe submitted by Nina Safar


Jewish by the way of thinking. Mikhail Zhvanetsky about the “Lost generation”.

                “Every time when I recall that the Lord is fair, I tremble for my country.” M.M. Zhvanetsky.

Nowadays only few artists master the skill of talking allegorically. So that to be profound and amusing at the same time. However Michael Zhvanetskiy manages to be even humorous. You laugh, and simultaneously can’t but think over the sense of the joke.

M.M. Zhvanetsky  is a person of unique talents and tremendous mind.  A thinker, a philosopher, a satirist, a  writer, a Jew. Zhvanetsky is one of the few representatives left of so-called artistic Russian-speaking elite; and is well-known by his lively satiric prose. His works are full of deep feelings towards the society he is addressing; his words are energetic and precisely targeted. Talking in simple language about complicates things, he skillfully penetrates into the readers’ hears.

Mikhail was born in the FSU in a vivacious and characteristic Jewish shtetl Odessa, which is in Ukraine. His life wasn’t apparently easy: Mikhail happened to overcome the Second World War, the famine, anti-Semitism… His parents Emmanuil Moiseevich and Raisa Jakovlevna were doctors. In his interviews  Zhvanetsky describes the terror they were living under during that period of life.

However listening to him,  you won’t hear a word of complaining. Probably because of his simple and at the same time deeply philosophical approach to life.



Roberto Cavalli Love Israel, obviously!




It’s quick and tasty recipes like this that get me in the kitchen! This recipe is easy, yet super flavorful. If you are looking for the perfect crunchy fried chicken, then you have found it right here.

6 boneless, skinless chicken breasts
3 eggs
Potato Starch
Salt, pepper & paprika to season with

Beat the eggs in a bowl. Put potato starch in a large shallow dish to dip the chicken in. Season the potato starch with spices. Bread the chicken in the potato starch, then dip in the egg batter and once more bread in the potato starch. Fry until crispy and golden.

~ Recipe submitted by Nina Safar


Ausstellungstipp: Helmut Newton’s Private Property & Polaroids bis 20. Mai 2012 in Berlin, Museum für Fotografie


Helmut Newton, der ursprünglich aus einer deutsch-jüdischen Familie stammte, arbeitete größtenteils für die australische Vogue, bevor ihn auch die deutsche oder amerikanische Ausgabe engagierte. Zu Beginn der Siebziger Jahre etablierte sich Newton zu einem der begehrtesten und teuersten Fotografen im Bereich Mode, Werbung und Akt.

Bevor die druckreifen und endgültigen Bilder entstanden sind, arbeitete Newton stets mit seinen Polaroid-Kameras, um vorab einen Überblick über Faktoren wie Bildkomposition oder Lichtsituation zu gewinnen – eine Art Ideenskizze also.




This is the easiest pie and everyone always LOVES it.

Pie Crust (I use a deep dish frozen pie crust.)
Berries (fill it with your choice of berries, I use blueberries and raspberries. My sister likes to pair up strawberries with peaches. You can use frozen or fresh depending on season…and price!)
1/2 cup of flour
1/2 cup of sugar
1/2 stick of margarine

Cook the pie crust for about 10 minutes on 350′. Then remove from oven and allow to cool off. Place the berries in the pie crust. Combine the sugar, flour and maragarine in a bowl. Crumble it together with ur hands then sprinkle on top of the filling. Bake on 350′ for about 30 min or until crust looks golden. You can serve this with ice cream and it’s seriously the best thing ever.

~ Recipe submitted by Nina Safar


Tel Aviv market a bonanza from ordinary to exotic (Chicago Tribune)

TEL AVIV — Visiting a food market in a far-flung destination is a great way to get a sense of the people who live there. Israel is no exception. The market in Tel Aviv, Israel’s largest city, showcases the small desert country’s agricultural innovations and the immigrant backgrounds of many Israeli residents.

Tel Aviv’s Carmel market, also known as Shuk Ha’Carmel, is close to the shore and a short walk down Allenby Street from the city’s hotel area. It’s part flea market, with vendors selling clothes, trinkets, cosmetics and cigarettes — there’s something quirky about seeing Camel cigarettes for sale in a place where you often see real camels — but mostly it’s a foodie haven of dried fruit, exotic spices, local olive oil, imported cheeses and fresh fish, meat and poultry. You also could spend your time dealing with the more immediate needs of an empty stomach by visiting stalls that sell persimmon smoothies, imported chocolates, mounds of colorful candies, fresh falafel, halva, lamb shawarma and borekas, the salty stuffed Turkish puff pastries that seem to be everywhere in Israel.

Tel Aviv chef Yair Feinberg, 35, gives market tours to travelers as part of his culinary business Fein Cook. He also offers cooking classes, specialty dinners and works on an Israeli television version of “Iron Chef.” Feinberg, the son of Argentine immigrants, grew up on a kibbutz in Israel’s Negev region and trained to be a chef at L’Institut Paul Bocuse in France. He later worked in several Michelin-star-receiving restaurants in Paris, Provence, France, and Tuscany, Italy, before returning to Israel in 2005.

It’s easy to wander the market alone and relish your solo discoveries. But a trip with someone like Feinberg can add insight and explanations about what you are seeing.

Take the giant lemons, for instance. After sampling some of the largest and juiciest clementines I’d ever tasted, I was convinced I was in the land of giant fruit when I came across what I was sure were the largest lemons I’d ever seen — about the size of a 16-inch softball.