Vanessa Brown
Weitere Ideen von Vanessa
Purim, which celebrates the biblical story of the Jews’ deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes. Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantaschen. (Photo: Craig Lee for The New York Times)

Purim, which celebrates the biblical story of the Jews’ deliverance from a plot to kill them by Haman, minister to the Persian king, is a special time when people drink, dance and play jokes. Gifts of food called shalah manot are distributed, which include fruit, cookies and, of course, hamantaschen. (Photo: Craig Lee for The New York Times)

Though traditionally a breakfast item in Israel, shakshuka can serve as a midday meal or as dinner. This one-skillet dish is filled with spicy flavors and bright colors, making it the perfect meal to photograph.

Though traditionally a breakfast item in Israel, shakshuka can serve as a midday meal or as dinner. This one-skillet dish is filled with spicy flavors and bright colors, making it the perfect meal to photograph.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) (Photo: Andrew Scrivani for The New York Times)

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) (Photo: Andrew Scrivani for The New York Times)

Joan Nathan's challah varies according to the weather and her whim. The basic formula has changed through the years; she uses less sugar and oil now and fewer eggs. (Photo: Gabriella Demczuk for The New York Times)

Joan Nathan's challah varies according to the weather and her whim. The basic formula has changed through the years; she uses less sugar and oil now and fewer eggs. (Photo: Gabriella Demczuk for The New York Times)