New
Apple and Jam Oil Cake
Cook time: 1½ hours
Yield: About 10 servings
Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by Yolan…
New
Chocolate Hazelnut Bon Vivant
Cook time: 1 hour
Yield: About 18 servings
Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by the…
New
Savory Walnut Biscuits
Cook time: 13 mins
Yield: 2 logs (about 45 per log)
Recipe from Now for Something Sweet by the Monday Morning Cooking Club, contributed by Adam…
Braised Lemon Chicken with Herbs
Cook time: About 2 hours
Yield: 6 servings
Estee Kafra has put together Cooking Inspired, a collection of the best recipes from the website kosherscoop.com. Kafra…
Crispy Oat, Orange and Poppy Cookies
Cook time: 10-15 minutes
Yield: 10-12 large cookies
After returning to my new apartment in Jerusalem from a vacation in Portugal, I’ve honored that country’s sweets…
Walnut Crusted Salmon
Cook time: 12 minutes
Yield: Serves 4
This recipe is a powerhouse of good-for-you nutrients. Just a handful of walnuts a day provides you with…
“Unstuffed Cabbage” Meatballs
Cook time: 1 hour
Yield: 6-8 servings
Recipe contributed by Miriam Feinberg. This family recipe is easier to make than stuffed cabbage, but incorporates similar…
(One) Eight-Night Martini
Cook time: 15 minutes
Yield: 1 cocktail
When thinking about a cocktail to serve with a Chanukah meal, I gravitate to a martini to cut…
Abambar (Libyan Almond Cookies)
Cook time: 15 minutes
Yield: 40 large cookies
Abambar are Tripolitanian almond cookies I found in the Netanya market, where they are sold year-round, but especially…
Aceitunas Negras Aliñadas (Marinated Black Olives)
Cook time: None
Yield: 1 pound olives
Photo by Roberto Koltún for El Nuevo Heraldo.
Albondigas de Pirasa
Cook time: 25-40 mins
Yield: 20-24 patties
For Turkish Jews, the Passover Seder meal always includes a variety of succulent vegetable and beef patties, which…
Almodrote de Berenjena Sefardí (Sephardic Eggplant Casserole)
Cook time: 25–30 minutes
Yield: 10–12 servings
Photo by Roberto Koltún for El Nuevo Heraldo.