Do-it-yourself grain bowls
By Linda Morel
Grain bowls are the rage in restaurant dining. They are served anywhere from salad bars and cafes to fine restaurants.
But because they...
Fassoulia with ground beef: A taste of the Middle East
By Jessica Grann
I am always looking for simple weekday meals that are nourishing and don’t take a lot of time to cook or to...
Light but warming chicken dinner
By Keri White
As the temperature drops, we naturally crave heartier, warming foods. I’m all for soups and braises and stews and roasts, but sometimes...
French Canadian meat pie warms the soul
By Jessica Grann
My mother has made this recipe for as far back as I can remember, and it’s just as comforting to me now...
Cassola for Chanukah
By Jessica Grann
Cassola are ricotta cheese pancakes traditionally made by Sephardic Jews. Many consider these wonderful treats to be the original latke. Eating cassola...
Gluten-free churros for Chanukah
By Tannaz Sassooni
It started with a question for Jonathan Gold. Chanukah 2011 was nearing, and a friend sent a query to Ask Mr. Gold,...
Andrew Zimmern’s perfect potato latkes recipe
By Andrew Zimmern
These potato latkes are so good that posting the recipe alone is a mitzvah of the highest order. The Festival of Lights...
The easiest jelly doughnut recipe ever
By Shannon Sarna
Latkes are far more popular during Chanukah than doughnuts here in the U.S. While you can find latkes in the freezer section...
The many lives of a sufganiyah: Celebrating doughnut diversity for Chanukah
By Sasha Rogelberg
“Gefüllte krapfen” isn’t exactly a German phrase that whets one’s appetite.
In fact, the Hebrew “sufganiyot” rolls off the tongue much more smoothly....
Baked sweet potato and spinach latkes with vegan sour cream
By Ilana Meiller
After having rejected latkes in the past few years, I am determined to accept them back with open arms this Chanukah. No,...
