Full of vegetables and chicken (you can substitute tofu), this one-dish meal is as healthful as it is easy. Chopping the vegetables is a fun group project and makes prep even faster. To round out the meal, serve the salad with eggrolls and/or dumplings available in the freezer section of your local health food store.
This is my take on meat patties. I add lamb fat for amazing flavor, seltzer for unmatched lightness and walnuts for crunch. This is great recipe for Yom Ha’atzmaut (Israeli Independence Day), backyard summer barbecues and even Passover.
Barbecues, like the ones usually held all over Israel on Independence Day, are a nightmare for vegetarians, but they don’t have to be. A few cuts, a generous butter or oil bath, coarse salt and some time over the flames transforms the humble cabbage (malfuf in Arabic) into a tender, caramelized delight. You may want to…
Tahini is one of my favorite spreads, and I use it on a daily basis. It’s made entirely of sesame seeds and has a rich, nutty flavor with luscious texture. These are the most addictive cookies ever. They’re so easy to make and are such a great treat with your coffee.
Meals with a do-it-yourself component are always appealing, both for the cook and those at the table. This festive meal makes very little work for the cook, and everyone can tailor their fajitas to their own tastes. For a bigger meal, serve with a simple side of brown rice or quinoa. A platter of sliced…
This slaw is a crowd-pleaser, even among non-lovers of brussels sprouts. Serve it alongside my barbecue brisket or on its own. It’s great for picnics, too. Photo courtesy of Cajsa Lilliehook.
You’ll need a smoker and some special equipment to make this brisket, but if you can swing that, you’re guaranteed a brisket like no other. I prepared and served this at the kosher dinner at the 2017 South Beach Wine and Food Festival. Serve it with my tangy, crunchy brussels sprouts salad.
This classic Middle Eastern dip of roasted pepper, walnut and pomegranate molasses is great for dipping with pita chips or veggies and is excellent in a sandwich with roasted vegetables. Muhammad (above right) is part of The Heights’ Mediterranean platter, which includes homemade hummus with pine nuts, babaganoush and tabbouleh. Jarred roasted peppers work well for this recipe.…
Recipe submitted by Rabbi and Chef Avi Levy, who hosts the popular online kosher cooking video series, Avi’s Kosher Kitchen on YouTube. Avi has worked as a kosher butcher and as a chef in numerous restaurants and catering venues. His signature dishes often combine a Spanish and tropical inﬂuence with American and Israeli traditions.
Can’t make it to Fare Well anytime soon? Try this vegan milkshake at home. Make it boozy or not based on your own preferences.