Amelia Saltsman

Amelia Saltsman is the daughter of a Romanian mother and an Iraqi father who met in the Israeli army and immigrated to Los Angeles, where she was born and raised. Her cooking reflects her eclectic background, with the diverse flavors and cultural touchstones that have made her award-winning first book, The Santa Monica Farmers' Market Cookbook, a beloved classic. Amelia's name is synonymous with intuitive, seasonal cooking, and she is regularly sought out for her expertise by publications such as Bon Appétit, Cooking Light, Vegetarian Times, U.S. Airways, Fit Pregnancy, The Jewish Journal, and Los Angeles Times. She is a frequent guest on KCRW's "Good Food with Evan Kleiman" and a longtime advocate for small family farms. Amelia lives with her family in Santa Monica. Learn more at ameliasaltsman.com.

Yom HaZikaron and Yom HaAtzmaut

Ktzitzot: Israeli Chicken Patties

Amelia Saltsman

Pan-fried patties are one of the most beloved Jewish Israeli comfort foods.

Yom HaZikaron and Yom HaAtzmaut

Spicy Matboucha

Amelia Saltsman

Matboucha adds zest to many a dish, including hummus, and is the foundation for shakshuka.

Yom HaZikaron and Yom HaAtzmaut

Shakshuka

Amelia Saltsman

Moroccans, Tunisians, and Yemenites all claim this quick egg dish as their own. The term shakshuka comes from either the Hebrew verb “to shake,” as one does to a pan over a hot stove, or from Arabic slang for a mixture or stew.

Entree Recipes

Herb Salad with Feta Cheese, Halvah, and Green Almonds

Amelia Saltsman

The Persian tradition of a sabzi platter – aromatic herbs, radishes, alliums, salty feta, and sweet halvah – is equally delicious in salad form and a great way to use up all those extra herbs you may have bought for your seder.

Purim

Savory Persian Herb and Cheese Hamantaschen

Amelia Saltsman

Hamantaschen, the traditional triangular Ashkenazic Purim pastries, are typically a sweet treat. This recipe takes a savory approach, using spring herbs, a Persian favorite, to honor Esther and Mordechai’s heritage, as well as the season.