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Mushroom-Barley Soup
Cook time:
Yield: 4 – 6 servings
Every time I eat a bowl of this easy-to-prepare mushroom barley soup, I ask myself…
New
Coconut Oil Banana Bread
Cook time: 50 minutes
Yield: 8–10 servings
The coconut oil in this banana bread creates a soft, moist loaf that is full…
Earl Grey and Chocolate Sufganiyot
Cook time: 3–4 minutes per batch of 6
Yield: 30 doughnuts
As a doughnut-crazed Levine, over the years I’ve scoured the nation in search of the most unconventional and…
Za’atar Roasted Sweet Potatoes
Cook time: 45 minutes
Yield: 5-6 as a side dish
Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern…
Vegan Cholent
Cook time: 8–12 hours
Yield: 6–8 servings
I use a lot of cremini mushrooms in my recipe, but any type of mushroom works to bring…
Pumpkin Challah Bread Pudding
Cook time: 30 minutes
Yield: 4–6 servings
When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make…
Sabbath Cabbage Salad Inspired by Rebbetzin Mushy
Cook time: 5 minutes
Yield: 6–8 servings
The weekly menu for Jewish Iceland’s Sabbath dinner varies a bit, but there’s usually a cabbage salad. Rebbetzin…
Turkish Salad
Cook time: 15 minutes
Yield: 4 servings
Roasted Eggplant with Peppers
Cook time: 30–40 minutes
Yield: 4 servings
Persian Meatballs with Beet Sauce
Cook time: 1–1¼ hour
Yield: 4 servings
Tamarind and pomegranate molasses in the unexpected beet sauce contribute this classic Persian sweet-and-sour flavor profile to these…
Quick Zucchini Pickles
Cook time: 10 minutes
Yield: 1 pint-sized jar
Save your cucumbers for Israeli salad and turn your end-of-summer zucchini bounty into your winter pickle collection. While…