Sarah F. Berkowitz

Sarah F. Berkowitz

Sarah F. Berkowitz was born in Jerusalem, raised in Detroit, and currently lives in Atlanta with her Manhattan born and bred husband. Her dream of becoming a psychologist was traded in for a laptop and chef’s hat when she decided to pursue her passion for writing and food. Sarah enjoys cooking, trying to get food to stay still for a good shot, and convincing her kids that they’re really lucky to have a chef as a mom. They’re still waiting for dinner.

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Tahini red pear muffins

Sesame, cinnamon and red pear blend in harmony in this delicious and unique muffin.

Carrot potato pancakes

Crispy, fried potato carrot fritters, also known as latkes or pancakes, are just the dish for warm family dinners on long, cold nights.

Pureed celery root and potato soup with roasted garlic

A deep, aromatic soup blending celery root and caramelized garlic that’s perfect for cold weather and cozy evenings.

Chocolate caramel brownie

These nutritious fudge brownies are made with date syrup, which tastes just like caramel in this dessert.

Chocolate tahini banana bread

Beloved sesame spread and luscious dark chocolate add a huge flavor boost to this loaf.

Veggie pizza wheels

Crusty homemade pizza gets a new look in these bite-sized pizza wheels loaded with garden veggies.

Teff pancakes with peach syrup

You’ll flip over these nutritious and mouth-watering teff pancakes with honey-sweetened peach syrup.

Speculoos cake with dark chocolate ganache

A rich glaze takes this spiced Belgian-style cookie cake over the top.

Date-sweetened carrot muffins

Carrots, date sugar and pineapple sweeten these bakery-style fresh and fluffy muffins.

Oversized mint crunch cookies

What’s better than a chewy cookie stuffed with melted chocolate chunks and a hint of mint? An oversized one!

Roasted persimmon, kalamata and feta salad with maple garlic vinaigrette

This gorgeous green salad gets its unique flavor profile from a combination of sweet roasted persimmons, Mediterranean olives and feta.

How to make jachnun, a Yemenite-Israeli experience

It's a flaky, hot pastry bread served with spicy tomato salsa and slow roasted eggs. And it's got a wonderful backstory.

5-ingredient pumpkin chocolate fudge

Rich, chocolatey and made with incredibly nutritious ingredients – and, as a bonus, vegan.

Apricot bundt cake with orange persimmon glaze and toasted pine nuts

Dried apricots, fresh persimmons and toasted pine nuts yield a fruity and truly one-of-a-kind cake.

Portobello mushroom sliders

A Meatless Monday sandwich idea to get the week started right.