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Words By: Natalie Bunimovitz The Tradition Every night after dinner growing up, my family and I sat down for tea time. It’s a tradition with origins in Israeli tae nana, fostered by a desire to convene together after our disconnected days of work, school, dance rehearsals, and soccer practices. Tae nana is a brief moment to sit down, take a breath, catch up on our day, and, of course, drink some tea. When my brother and I visit for holidays and breaks today, the tradition still continues in the same kitchen it where it all began, My abba (dad) was...
Words By: Natalie Bunimovitz In My Own Life As a teenager, I always wanted to have plants in my room. I bought succulents and terrariums and placed them delicately on my bedside table where I could see them when I woke up and where they could receive lots of sunlight from my east-facing windows. Each plant received a name upon adoption. There was Tim the Terrarium, Sally the Succulent, and so on. I cared for each cactus with all the love available in my 14-year-old body. My first instinct when I see someone else’s house plants is to ask for their...
Words By: Deborah Dal Fovo, Italian Chef Zesty Lemon Spaghetti This sunny pasta dish will transport you virtually to Italy’s Amalfi coast, where fragrant lemons grow. The no-cook, raw sauce is made from a few basic ingredients—fruity extra virgin olive oil, zesty lemon, and fragrant fresh herbs from your home garden—and is ready in the time it takes to boil the spaghetti. Light, fresh, and satisfying, my quick and simple lemon spaghetti will definitely brighten your day! Use sweet and juicy Meyer lemons for best-tasting results. INGREDIENTS (Serves 4) 1 pound/453g spaghetti 2 untreated lemons, preferably Meyer 2/3 cup/157ml extra virgin olive oil...