Break-fast dishes: light, simple, tasty
By Keri White
One of the challenges of the break-fast meal for the cook is the prep. The ideal menu is one that can be...
Cold-poached salmon with Dijon mustard sauce
By Linda Morel
Rosh Hashanah is catching many people by surprise this year.
Falling on the heels of Labor Day weekend, the Jewish New Year begins...
Middle Eastern quinoa with chickpeas, apples and cranberries
By Ilana Meiller
As a new year brings us opportunities for self-improvement, the holiday of Rosh Hashanah propels me to renew some of my cherished...
Chilled (or not) fresh tomato soup
By Ronnie Fein
You hear it every year: The High Holidays are either early or late, never on time.
This year is an early one —...
Schmaltz is the secret ingredient you need for your salad
By Stephanie Ganz
If you, like me, are a regular chicken roaster, you’re halfway to one of the best salad dressings out there: schmaltz vinaigrette,...
Make the most of August produce
By Linda Morel
I love late August. Farmers markets and backyard gardens are jumping, offering the summer’s best yield.
Think of crisp string beans, firm cucumbers,...
Why Russian Jews are obsessed with this salad
By Sonya Sanford
Health salads — sweet and tangy slaw-like, cabbage-based salads that often include carrots, bell peppers and cucumbers — are a fixture of...
A Japanese feast in time for the Olympics
By Linda Morel
I can’t wait for the Olympics. If your family is like mine, we are glued to the TV, watching each day’s events.
I...
Recipes to keep the weight off
By Linda Morel
If you’re like me, you saw bathing suit season coming and you went on a diet. You’ve lost some weight. Maybe you’ve...
Picnic perfect Mediterranean orzo salad
By Jessica Grann
This orzo salad is my go-to summer picnic salad because it’s so full of flavor, yet very light. I love the mix...
