Haricots verts: A side dish worth the effort
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...
Something old, something new
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: A tasty summer side dish
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: A kosher alternative to crabcakes
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,...
Food for thought on Yom Ha’atzmaut
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...
Black cod: Searing rather than shmearing
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...
Passover Desserts Put to the (Taste) Test
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...
Light arugula, broccoli and cucumber salad with almond dressing
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...
Passover foods with fiber: Is that even possible?
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
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...
