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Featured Cook YOSSI ELAD Cooking Level: Professional Home Town: Jerusalem, Mehoz Yerushalayim, Israel Living In: Mevaseret Zion, Mehoz Yerushalayim, Israel
About me: I AM COOKING FOR ABOUT 25 YEARS AND STILL ENJOY EVERY DAY My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Judi Hetzroni

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

About me: Mommy of Gilad and Egyptology student

Di Katz

Cooking Level: Intermediate

Living In: Jerusalem, Mehoz Yerushalayim, Israel

Shabbos Queen

Cooking Level: Intermediate

Home Town: Amsterdam, New York, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

About me: I live in Jerusalem,Israel and feel grateful everyday to be here! I was married in early 2006 and we have a beautiful baby boy who keeps me busy:) As jews,We make shabbat meals ev…
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Newest Reviews

Slow Cooker Stuffing

Reviewed on Sep. 18, 2009 by Adventurous

I have played around with this recipe a few times - since I am making it for Rosh Hashana I added some chopped Granny Smith apples in place of the celery and through in some pecans. In the past I have added pine nuts or roasted chestnuts - both of which add some interesting flavor.

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Cream Cheese Penguins

Reviewed on Mar. 23, 2009 by Shabbos Queen

really very easy just a bit time consuming. made for my 2 year olds bday party b/c they all love olives! it was a hit:)

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Melt In Your Mouth Toffee

Reviewed on Feb. 12, 2009 by Shabbos Queen

please help. can i still make this without thermometer? i tried it today and when i poured it into the tray, the butter separated from the toffee, yuck. is there an average time to cook over medium to reach 300 degrees? thanks!

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