Top Chef
Sina Mizrahi

Sina Mizrahi
Sina Mizrahi is a published photographer, recipe developer, and the blogger behind, whose recipes are featured in Binah Magazine. She believes recipes should be simple and beautiful, and food to be a point of connection, a vehicle that gathers and sustains. She draws inspiration from modern cooking, her deep Sephardic background, and fresh, seasonal produce. She loves nothing more than being clustered around a dining table with friends and family and the blessings of good food. She currently lives in Jerusalem with her husband and many little ones who keep her days full and her heart fuller.
  • S Ser

    Chipotle Mashed Potatoes

    Chilis with a hechsher

    This recipe calls for canned chipotle chilis in adobo sauce and dried chilis. I have not been able to find either of those with a hechsher. Where can I purchase those ingredients?
    Posted by SSer |April 28, 2017
    Sina Mizrahi
    Hi S, I'm sorry you haven't been able to find them. My kosher grocery store (Glatt Mart) in LA carried both. Dried chile peppers are common in Sephardi cooking, if you can find a market that caters to middle eastern cooking you should be able to find them. I wish I could help more. Best, Sina
    Posted by Mizrahi|April 28, 2017
  • Baruch Weiss

    Honey Pecan Chicken

    Nut Free

    If you have a nut allergy (or you simply dislike nuts) can you bake without any coating or would any coating work?
    Posted by bweiss |March 2, 2017
    Sina Mizrahi
    You can just skip the nuts. Best, Sina.
    Posted by Mizrahi|March 3, 2017
  • Esther Leah

    Cheese Blintzes with Blueberry Lemon Sauce

    blintzes by Sina Mizrachi

    Both the dairy and pareve presentations are missing a recipe for the blintzes. Is this intentional? Can a recipe be supplied?
    Posted by Esther Leah |February 8, 2017
    Michal Frischman - Admin
    Hi Esther Leah, You can use any basic crepe recipe, such as the one in this recipe: Enjoy!
    Posted by michalf|February 8, 2017
    Esther Leah
    Thanks, Esther Leah
    Posted by Esther Leah|February 8, 2017
    Sina Mizrahi
    Hi Esther Leah! This is my Basic Blintz crepe recipe I like to use. Enjoy! Basic Blintz Crêpes Yield: 14-16 crêpes Ingredients 6 large eggs 1½ cups flour 1/3 cup sugar 1 cup milk or pareve alternative (such as almond, soy, or coconut milk) ½ cup water ¼ tsp salt Cooking oil spray Directions Blend all the ingredients together in a blender or food processor, making sure there are no lumps. Refrigerate for 1 hour for the batter to thicken. Spray a nonstick 7" crepe pan or 10" skillet with cooking spray and heat it on medium heat until hot. (The skillet is ready when a drop of water sizzles on the surfaces. If the water jumps out of the pan then it's too hot, reduce the heat and let it cool slightly before beginning.) Pour ¼ cup of batter and swirl the skillet so the batter coats the bottom evenly. Let each crêpe cook for about 1 minute, or until the edges begin to curl up. Do not flip. Using a rubber spatula, transfer the crêpe to a plate to cool. Repeat with the rest of the batter, separating the crêpes with parchment or wax paper so they do not stick together.
    Posted by Mizrahi|February 9, 2017
    Esther Leah
    Sina, Thank you for the recipe and the directions! They all look so tempting!
    Posted by Esther Leah|February 9, 2017
    Leah Gottheim - Admin
    Sina's basic blintz recipe is up on the site here:
    Posted by lgottheim|February 17, 2017

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