Israeli Chopped Salad | Janna Gur, author of The Book of New Israeli Food (Schocken, uses sumac and cinnamon to heighten the flavors of this Israeli staple. This recipe first appeared in our May 2013 issue with Gabriella Gershenson's article The Pr
Blini with smoked salmon. The mixture in this recipe is a little thick, I added a bit more milk to make the batter a dropping consistency so that the teaspoonful dropped in the pan formed a round just the right size for serving as a canape. Makes about 50.