Jewish Journal

Flavor versus Taste

By Hava Volterra

June 19, 2014 | 2:39 pm

I recently attended a talk at UCLA about our perception of food. At the entrance we were all given little bags of jelly beans of different flavors for what ended up being an fascinating... read on

  • Fantastic Tagines - Recipe Included

    By Hava Volterra

    February 14, 2014 | 2:51 pm

    I recently traveled to Morocco – a culinary destination that had fascinated me for years - and it did not disappoint.  The food, whether at small street stalls or at large, sophisticated restaurants, was exquisite.  But in particular, I wanted to find new dishes that I could offer... read on

  • Pumpkin, Raisin, and Pinenut Sufganiot – An Italian Jewish Hanukkah Treat (Recipe Included)

    By Hava Volterra

    November 26, 2013 | 2:44 pm

    Latkes, like bagels and kugel, are one of those foods that we think of as being quintessentially Jewish, when in fact they’re probably best described as Jewish American - in my experience they’re rarely found outside the U.S.  

    In Israel, where I grew up, as well as in Europe and... read on

  • On Salt

    By Hava Volterra

    October 9, 2013 | 3:52 pm

    Salt is the most important spice in the kitchen, and also the most fraught.   The most important, because without it, virtually any dish will taste bland.  Salt is a flavor enhancer.  Its role in cooking is not to add a specific taste to a dish, but rather to enhance the flavors... read on

  • The Greatness of Cauliflower

    By Hava Volterra

    June 21, 2013 | 6:27 pm

    I recently read a comment from cookbook author Yotam Ottolenghi saying that he considers cauliflower an under-appreciated vegetable, and is focused on finding more ways to use it.  I find that statement enlightening, and completely agree.  Here’s why:

    When assembling a meal, we... read on

  • My Favorite Cookbooks

    By Hava Volterra

    May 30, 2013 | 10:29 am

    My Favorite Cookbooks

    I get my recipes from many sources - my mother, family, friends, the internet.  But my most consistent and most reliable source of recipes is a small set of cookbooks I’ve collected over the years, and that I consider to be the best in class for their types... read on

  • What is a Mediterranean Diet?

    By Hava Volterra

    May 9, 2013 | 6:43 am

    As someone that grew up in the Middle East, and counts herself as somewhat of an expert on Mediterranean cuisine, I’m at once thrilled, bemused, and cynical at the sudden popularity of the Mediterranean diet in health circles, and find it necessary to weigh in on the basic... read on

  • On olive oil

    By Hava Volterra

    April 26, 2013 | 11:15 am

    My father, who grew up in Ancona, a small Italian port town about 200 miles south of Venice, once told about his first encounter with “other” types of oil:

    When he was about 6 years old he went with his mother to a grocery store, and there, on the store window, was a large sign... read on




Hava is the chef and owner of Hava’s Kitchen www.havaskitchen.com, an online, subscription-based home food delivery service that provides French, Italian and Mediterranean...

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