Food Feature

Sephardic Rice Dishes to Put at the Center of Your Table

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By Linda Morel Rice is a grain with endless possibilities. While Ashkenazi Jews often relegate it to the side of their plates or see it...

The Syrian Frittata You Will Make Again and Again

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By Stephania Hanan | The Nosher via JTA Spinach jibn is a traditional Syrian way to prepare vegetables, akin to a crustless quiche. It’s most...

How to Get Your Diet Locked Down

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A crispy fresh taco shell stuffed with luscious red tomatoes, brilliant yellow corn, juicy onions, and lively greens can be tastier yet healthier than...

4 Recipes, 4 Ingredients for Foolproof Cooking

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By Linda Morel In mid-March, as the COVID-19 pandemic swept through American cities, I was alarmed that a friend walked to restaurants every night to...

How to Make My Grandma’s Russian Dumplings

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This recipe originally appeared on The Nosher. My grandmother’s kitchen was barely the size of a hot tub. Somehow, in that tiny, immaculate space she could...
chickpea stew

Here’s My Tweaked Version of #TheStew

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Earlier this year, The New York Times Food Section put out a Sunday supplement containing one-dish/one-sheet/one-pot meals to encourage us to cook. (See the...

In Cod We Trust

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By Keri White In the midst of the current crisis, many of us have had difficulty getting our normal supply of fresh groceries. Many people, myself...

How to Make Pastrami Gravlax

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Tell someone you made the gravlax at your next brunch (whenever that might be) and I promise they will be impressed. The truth is...

Four (or Five) Cups of Wine in Support of Israel

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  Despite all the upheaval and social distancing, Passover will soon be here, and we will need wine to celebrate. The availability of great Israeli wine...

Coping with Bread Withdrawal: Recipes for Passover

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Quite a few of the Jewish holidays come with increased restrictions on our behavior. Don’t turn on the lights during Shabbat. Don’t eat this...