Food Feature

basil

Summer Herbs Sendoff Meal

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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!

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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

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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

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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

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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

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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

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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

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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!

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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

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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...