Baked sweet potato and spinach latkes with vegan sour cream
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,...
Escarole and chickpeas: Greens and beans
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
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
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: October’s delicious secret
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
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...
Squeezing the most out of etrogim
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: Easy and perfect for fall
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...
Cocktails and mocktails
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....
This sweet treat is like baklava
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...
