Summer Herbs Sendoff Meal
By Keri White
I had a modestly successful garden this summer. I managed to grow some eggplant, some herbs, some leaf lettuces, some tomatoes and...
It’s a Piece of Cake!
These two recipes are very different but equally delicious.
The first, a vanilla riff on a classic Italian lemon ricotta cake, leans heavily into dairy...
Chicken With Preserved Lemon and Olives
I published my recipe for preserved lemons recently in preparation for this divine chicken dish, which I’ve made for nearly 20 years with rave...
Strawberry Season
Although strawberries are available all year, the best-tasting strawberries flood farmers markets and gourmet food stores from May until early July. They are often...
Risotto Times Two
Risotto is one of those dishes for a special occasion that requires a lot of time standing over a hot stove stirring. I love...
High-Volume Appetizer Squares
I hate making appetizers.
This position stems from two rationales. First, apps are generally followed by dinner, which is the main event and which I...
Toast to Israel at 75: Vegetarian Shabbat Dinner Shows Off the Country’s Farm-to-Table Flavors
Phyllis Glazer made aliyah from New York more than 40 years ago. Today, she is one of Israel’s culinary stars as a journalist, television...
Use Up Your Matzah
It happens every year: Passover ends and there’s a whole box of matzah sitting on the kitchen counter. Because of its historical and religious...
What’s for Dinner (After Passover Ends)? Cracker Crumb Cod!
I was inspired to create this dish after a visit to my sister in North Jersey. We dined out at her country club, and...
This Passover Season, Stress the Seasonings
Passover starts the evening of April 5; there are signs of it everywhere. Kosher-for-Passover products are prominently displayed in major supermarkets.
This year, traditional dishes...
