Stories by Yael Mizrahi
20 stories
Fire-Scorched Eggplant & Jeweled Bulgur Bowl with Whipped Feta
If there is one thing I want you to take away from my kitchen, it is that fire is an ingredient. This smoky, vibrant bowl is a texture-packed love letter to Tel Aviv.
March 9, 2026
Scorched Rainbow Carrots: The Appetizer That Silences the Room
Step away from the tahini for just a moment. These candy-edged scorched carrots dragged through a cloud of whipped goat cheese will completely silence your dinner table.
March 7, 2026
Streets of Tel Aviv: Blistered Lamb Arayes with Amba Tahini
Transport yourself to the smoky streets of Tel Aviv with these crispy, lamb-stuffed pitas served over a vibrant puddle of amba-tahini.
March 5, 2026
The Ultimate Spring Bridge: Charred Asparagus & Pearl Couscous Salad
March is a tease, but this warm pearl couscous salad with charred spring greens, pickled rhubarb, and a rich feta-tahini swoosh bridges the seasonal gap perfectly.
March 2, 2026
Weekend Drama: Smoky Swiss Chard & Harissa Skillet Poach
Give your weekend brunch the drama it deserves with this deeply smoky, harissa-laced skillet, finished with a heavy cascade of preserved lemon tahini.
February 28, 2026
High-Heat Delicata “Crescents” with Espresso–Tahini, Pickled Shallot Glitter & Crispy Za’atar Quinoa
My roast-night side dish when I want the table to feel a little grown-up: lacy-edged delicata, glossy espresso–tahini, shallot sparkle, and a shattery za’atar crunch. Tel Aviv café energy meets London Sunday roast confidence—on one plate.
February 26, 2026
Roasted Beet & Blood-Orange Jewels with Warm Cardamom–Sumac Dressing
My winter side for when the roast is doing its cozy, serious thing—and the plate needs to look like a celebration. Jammy beets, blood orange, a warm spiced dressing, and a pistachio–sesame crunch: jewel-toned, herby, and a little bit wild.
February 24, 2026
Blistered Broccoli “Confetti” with Warm Chili–Cumin Oil (and a Big Tahini Swoosh)
Broccoli, but make it celebratory: crackly-edged florets, cumin-chili perfume, a whipped tahini–yogurt swoosh, and a crunchy pita–almond crumble that sounds like applause.
February 22, 2026
Smoky High-Heat Eggplant Planks with Whipped Preserved-Lemon Feta & Crispy Caper–Rye Crumbs
Brutally hot-roasted eggplant meets tangy whipped feta and a noisy caper–rye crunch. It’s my winter mezze side for when you want the roast to have competition.
February 20, 2026
My February Hero: Harissa–Coriander Salmon with Charred Lemons & Tahini–Dill
When I want dinner to feel like a small celebration—but I also want to wash up one pan—I make this high-heat salmon traybake and drown it (proudly) in a glossy tahini–dill emulsion.
February 18, 2026
My February Salad: Warm Roasted Radicchio, Citrus, and the Dressing That Hugs Back
This is my February kind of salad—roasted radicchio that turns velvety-sweet, citrus in every direction, and a warm clementine–olive dressing that lands like a hug. I finish it with whipped tahini–yogurt and crispy spiced chickpeas for maximum snap.
February 16, 2026
High-Heat Delicata Squash Rings: Brown-Butter Baharat, Labneh–Tahini, and the Crunch That Makes It
I roast delicata squash at a brutal heat until the edges go lacy, then dress it in warm baharat brown-butter oil and pile it onto a whipped labneh–tahini cloud with crispy caper–pistachio crumbs.
February 14, 2026
My February Salad: Hot-Honey Harissa Brussels Sprouts with Pita “Granola,” Dates, and Warm Sumac-Pickle Dressing
Roasted Brussels sprouts, glossy with hot-honey harissa, tangled with herbs and dates, and finished with a crunchy pita “granola” and a warm sumac-pickle dressing. This is the kind of salad you eat standing up at the counter, happily ruining your appetite.
February 12, 2026
The February Centerpiece That Makes the Table Go Quiet: Spice-Rubbed Lamb Chops with Pomegranate–Anchovy Butter
My go-to winter dinner-party move: high-heat lamb with crackly edges, a briny-sweet butter that melts into everything, and a smoky, bitter-sweet salad underneath that eats like the main event.
February 10, 2026
Blister-Roasted Beets: My Winter Mezze-Table Mic Drop
Beets roasted until jammy and blistered, swirled through whipped feta–tahini, and finished with black cumin–chili oil and crackly spiced buckwheat—this is how I make winter taste loud.
February 8, 2026
Jewel-Toned Roasted Cauliflower with Saffron-Date Tahini (My February Spice-Bazaar Side)
When February feels a little grey, I roast cauliflower until it blisters, slick it with saffron-date tahini, and rain down pomegranate-walnut crunch for a plate that looks like a spice market and eats like a winter holiday.
February 6, 2026
High-Heat Celeriac “Steaks”: A February Side That Refuses to Behave
In February I want food that’s brave—deeply bronzed, sauce-soaked, and crackly with crunch. These high-heat celeriac “steaks” are my winter answer to a centerpiece salad energy.
February 4, 2026
High-Heat Delicata Squash Wedges with Garlic–Lime Tahini, Harissa-Maple Glaze, and Crispy Lentil–Seed Crunch
This is my winter-veg centerpiece side dish: delicata roasted screaming-hot until lacy at the edges, glossed with harissa–maple, dragged through garlic–lime tahini, and finished with a shatteringly crisp lentil–seed crunch.
February 2, 2026
My Saturday Whole-Roast Branzino: Zhug–Tahini, Smashed Fennel, and the Breadcrumb Crunch I Can’t Quit
This is my Saturday-night fish: branzino roasted hard and fast until the skin crackles, then glossed with a green zhug–tahini baste that smells like a Tel Aviv grill stand.
January 31, 2026
High-Heat Shrimp & Charred Broccolini: My Loud Winter Mezze
When I want the table to feel alive in winter, I roast shrimp screaming-hot, char broccolini hard, and pull it all through a sumac–Meyer lemon tahini that tastes like sunlight.
January 29, 2026