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condiments & sauces

Quick Zucchini Pickles

Recipe by Judith Rontal

Quick Zucchini Pickles

Save your cucumbers for Israeli salad and turn your end-of-summer zucchini bounty into your winter pickle collection. While the classic dill pickle is always a favorite, you can pickle almost any vegetable or fruit with a simple brine. Once you master the basics, go ahead and try out different vinegars, spices and herbs. There are

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Vanilla Peach Preserves

Recipe by Judith Rontal

Vanilla Peach Preserves

It’s not a perfect summer unless you’ve had more than one shirt ruined by a fresh, juicy peach. While peaches may be making their way out of the markets, you can still enjoy their sweet flavor all year long by turning them into jam. With the magic of the slow cooker you can chop up

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Pickled Peaches

Recipe by Judith Rontal

Pickled Peaches

Get a head start on your holiday parties and make something that will add a burst of flavor to any spread. These pickled peaches are a great way to savor summer’s fresh fruit all year long. Serve them either sweet or savory—add to a cheeseboard, serve with roasted meats or veggies or enjoy with a

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Everything-Bagel-and-Lox Dip with Bagel Chips

Recipe by Heather Bien

Everything-Bagel-and-Lox Dip with Bagel Chips

A few months ago, I was at a Restaurant Week dinner at one of those hip places that is known for taking those classic old-fashioned dishes that make up our culinary memories, deconstructing them and turning them completely upside down and inside out. On the menu was an appetizer that did just that: a deconstructed

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Watermelon Rind Kimchi

Recipe by Judith Rontal

Watermelon Rind Kimchi

Watermelon is a summer staple, but you find yourself with lots of scraps after eating the juicy inside. Instead of throwing away your rinds, turn them into kimchi! While traditionally made with cabbage, the white part of the rind makes a delicious fruity side dish that has a hint of sweetness and big burst of

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Eggplant Salad

Recipe by Susan Barocas

Eggplant Salad

This dish is also known as eggplant caviar, Ensalada de Berenjena a la Grega (the Ladino name for the Greek version) and Patlican Salatasi (in Turkish). I have found similar recipes for this garlicky dip or spread among Greek, Turkish and Israeli Jews. For me, it all started with my little (under five feet tall) Russian grandmother,

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Muhammara

Recipe by Judith Rontal

<i>Muhammara</i>

Tu b’Shevat is a celebration of the trees and a time to feast on dried fruits, nuts and the seven species of the land of Israel. Serve this spread at your seder (or brunch) and knock off two of the seven in one dish (pomegranates and olives). Dirtying only one dish, you can even make

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Sambar

Recipe by Pamela Ehrenberg

<em>Sambar</em>

Recipe courtesy of Tannishtha Sarkar. Sambar is a vegetable and lentil stew often served alongside dosas or on its own. It calls for several specialty ingredients and spices, which you can find in Indian markets or online.

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Galician Pear Butter

Recipe by Emily Paster

Galician Pear Butter

Applesauce is one of the best-known and best-loved Jewish preserves because it is one of the two traditional toppings, the other being sour cream, for potato latkes. While there is nothing wrong with applesauce, this year, why not expand your culinary horizons and top your latkes with the delicate sweetness and creamy texture of Galician

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Ajvar (Balkan Eggplant Relish)

Recipe by Paula Wolfert

<i>Ajvar</i> (Balkan Eggplant Relish)

From Emily Kaiser Thelin: Food memories we form as children are often lodged so deeply in our minds, they can stay with us even though the fog of dementia. Alzheimer’s is said to attack the brain in the reverse order of the brain’s development through childhood and early adulthood, so early food memories can be

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