🌞COOK THE PAIN AWAY🌞
Bagna cauda, or “hot dip,” is a dish originating from Piemont, Italy. It consists of a garlic and anchovy sauce, served in the fojòt, a small pot heated with a candle. Raw and cooked vegetables are then dipped in the […]
Sometimes wishes do come true! Sophia repeatedly ‘implied’ she’d like to make saganaki, or something with filo, or feta, and also, maybe Tarte Tatin. And while we’re it, we could also make some eggplant because why don’t we cook eggplant […]
We’re starting a new series (or maybe not, only time will tell if we’ll have enough perseverance to continue a series). We like unnecessarily complicated recipes because we like getting extra creative in the kitchen. But sometimes simple is best. […]
We’re going through a phase. It might be summer leaving us, or the days getting shorter, darker, wetter…Nothing seems to be just right, and so, while wandering through the void, it came to us: If life gives you lemons – […]
Beans are the best. Beans on toast are superior. We saw these beautiful fresh Borlotti beans at the market and just had to get them, cook them, and get rid of their beauty. However, less beauty means more taste, and […]
We made carrots with feta cream and used a very special technique. Zooming in on the concept of less is more, we often try to explore the possibilities of extracting and concentrating flavor using a limited amount of ingredients. In […]
Hi! We are cheffy chef Uri Triest and food blogger Sophia Giesecke. Together, we are Shemesh Kitchen!
