Food Feature

Haricots verts

Haricots verts: A side dish worth the effort

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By Jessica Grann This traditional French recipe is truly one of the most complimented side dishes that I cook. The lemony shallot sauce goes with...
Eggplant Parmesan

Something old, something new

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By Keri White When I was rambling through the produce section of my local grocery store, eggplant called my name. Given the topsy-turvy weather of late,...
quinoa salad

Quinoa salad: A tasty summer side dish

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By Jessica Grann My quinoa salad recipe makes a fantastic gluten-free side dish. It has the bright flavors of lemony Israeli salad mixed with al...
Tuna cakes

Tuna cakes: A kosher alternative to crabcakes

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By Keri White These are similar to crabcakes without breaking kashrut. They are simple to make and, while you might not want to use expensive,...
Sachlab

Food for thought on Yom Ha’atzmaut

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Israel is turning 74. May 5 is Yom Ha’atzmaut, which marks the anniversary of Israel’s Declaration of Independence in 1948. We decided to celebrate...
Seared black cod

Black cod: Searing rather than shmearing

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By Carole Lampel Mantel Did you know that black cod and sablefish are one and the same? I didn’t realize there was any other way...
7-layer-cake

Passover Desserts Put to the (Taste) Test

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By Jarrad Saffren It’s Passover, which means it’s time to eat matzah pizza for every meal. OK then, that’s a tasty unleavened option for breakfast, lunch...
(Ilana Meiller)

Light arugula, broccoli and cucumber salad with almond dressing

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By Ilana Meiller Pesach is almost upon us, and this recipe is my new invention worth sharing for the holiday. Truth be told, most of...
The word "fiber" written in flour

Passover foods with fiber: Is that even possible?

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By Linda Morel Most Jews look forward every Passover to their family’s traditional foods: matzah balls, briskets, kugels and rich desserts. They enjoy matzah with a...

The experience of Passover goes beyond flavor

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By Leah Holzel The pungent kick of horseradish on a fresh crisp sheet of matzah. The tender mouthfeel of a feather-light kneidel, moist with savory...