There are millions of latke recipes for Chanukah, each with its own flavor twists. I like to include spices to make my recipes unique. The addition of curry powder and turmeric powder lends a gentle spiciness to these latkes. Spaghetti squash takes the place of traditional white potatoes, giving these latkes a beautiful golden hue…
The miracle of Chanukah is alive in the air fryer, where a magical tiny amount of oil turns any vegetable or latke into a crispy fried treat. These carrots are sweet, spicy and the perfect crisp side to eight days of air-fried latkes.
A traditional Sephardic Jewish dish, these leek patties are typical of the Balkans and Turkey. They are eaten year round, but customarily served on Passover, when leeks are in season, and on Rosh Hashanah. Leeks (prasa in Turkish) are one of the ceremonial foods that are part of the traditional Yehi Ratzon seder on Rosh…
Say farewell to summer with this bright and refreshing salad. Juicy watermelon and tomatoes get paired with crispy fried halloumi and a vibrant turmeric-infused oil. The sweetness of the melon complements the spiced oil and salty-creamy halloumi. Feel free to swap in another summer fruit like peaches or plums for a twist on this salad.
At least once a week, I mash chickpeas with some chopped herbs and a few glugs of high-quality extra-virgin olive oil for this simple lunchtime salad, inspired by a chunky hummus that I ate at SoHo House in Berlin a few summers ago. Note: Use organic ingredients whenever possible.
Each week, I make several batches of this silky homemade hummus to enjoy with carrot sticks at lunchtime or as an afternoon snack. Note: Use organic ingredients whenever possible.
My godfather is Cuban, and he often makes yuca dishes, including my favorite Yuca with Garlic Mojo Marinade. It’s vegan, gluten-free, simple to make and a perfect Passover side dish. Heavy on olive oil and garlic, two staple ingredients in Sephardic cooking, it celebrates the diversity of the Jewish experience and the wandering Jew. Plus,…
Hummus has become a staple in our diets and is perhaps one of the hardest foods to give up for Passover if you don’t eat beans. The versatile dip can be used in so many ways—a dip for veggies, spreads for sandwiches or matzah, stuffed into sweet potatoes and to thicken soups. Instead of giving…
Put down the rolling pin and create a new kind of triangle to enjoy during Purim. Onigiri are Japanese triangle-shaped rice treats featuring hidden fillings. Keep it classic by sprinkling the rice with sesame seeds or furikake, or get creative with your fillings, for example filling with chicken or tuna to make it a meal.
I started making these stuffed mushrooms as a Thanksgiving appetizer a few years ago when we had a few vegetarians at our table. I wanted to be able to offer them something rich and warm when they walked in. It turns out that everyone, not just vegetarians, love these. And they’re so simple. If you…
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