Sephardic Rice Dishes to Put at the Center of Your Table
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
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
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
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
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...
Here’s My Tweaked Version of #TheStew
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
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
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
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
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...
