Food Feature

Vegan latkes

Baked sweet potato and spinach latkes with vegan sour cream

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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,...
farfalle pasta with greens and chickpeas

Escarole and chickpeas: Greens and beans

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By Jessica Grann Greens and beans is a classic Italian dish that is quick to make and full of vitamins and protein. Escarole, which tastes...

Southern fried chicken

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By Keri White I had a hankering for fried chicken last week. This happens about once a year. The chicken is delicious but — like all...
Soy-lime braised chicken

Soy-lime braised chicken

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By Keri White A friend texted me a link to a recipe recently with the message “make this.” I love my friends. The link took me...
garlic

Garlic: October’s delicious secret

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By Linda Morel You can buy perfectly pungent garlic all year, so who knew the tastiest garlic of the year is flooding markets this month? Often...

Change-of-season dinners

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By Keri White As fall progresses, we start to say a fond farewell to summer’s produce. However, warm temperatures may still linger well into the...
etrogim in syrup

Squeezing the most out of etrogim

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By Sasha Rogelberg Sukkot is meant to celebrate the beauty of impermanence, symbolized by the temporary structure under which one dwells. However, after the holiday, there’s...
Stuffed pepper soup

Stuffed pepper soup: Easy and perfect for fall

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By Jessica Grann As the weather changes and summer turns into fall, I start making soup again. This recipe is a variation of my mom’s...
Cocktail

Cocktails and mocktails

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By Keri White I was lucky enough to be invited to a friend’s home in Stone Harbor at the Jersey Shore for a recent weekend....
Turte

This sweet treat is like baklava

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By Ronnie Fein During the High Holidays, I always make my family’s recipe for a dessert called turte, which is similar to Greek baklava. Rather...