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gluten-free

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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Spicy-Smoky Black-Eyed Peas

Recipe by Marcia Friedman

Spicy-Smoky Black-Eyed Peas

Traditional flavors of tomatoes, onions, and garlic meet nontraditional smoked salt and chipotle pepper for a spectacular smoky and spicy vegetarian version of black-eyed peas—a symbolic Rosh Hashanah food in some Sephardic Jewish communities. A dollop of labneh (optional) nicely unites the flavors and nods to the stew’s Middle Eastern roots. Serve as a side

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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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Labneh Ice Cream with Pistachio-Sesame Brittle

Recipe by David Lebovitz

<em>Labneh</em> Ice Cream with Pistachio-Sesame Brittle

I’ve been eternally fond of Middle Eastern food ever since my hippie days of spreading hummus on honey-sweetened whole wheat pita bread topped with alfalfa sprouts. Once I discovered the cookbooks written by Yotam Ottolenghi and Sami Tamimi, Anissa Helou and Claudia Roden, I realized that Middle Eastern cuisine is a spectacular world of vibrant

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Summer Lovin’

Recipe by Judith Rontal

Summer Lovin’

Recipe contributed by Sip City. Summer’s almost here, and with it comes outdoor gatherings and celebrations. Beat the heat with this refreshing cocktail full of fresh fruit, herbs and Sip City’s The District switchel. This vinegar-and-ginger-based drink is full of all-natural ingredients and adds a new twist to this exciting cocktail.

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Gianduja Gelato

Recipe by David Lebovitz

<em>Gianduja</em> Gelato

On my first visit to Torino, Italy, I arrived in rabid pursuit of gianduja, a confection made from local hazelnuts ground with milk chocolate that is a specialty of the Piedmont region. I was also looking forward to having gianduja gelato at the source. Needless to say, I did not leave disappointed: every bakery, chocolate

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Chocolate Mousse

Recipe by Eat in Good Health

Chocolate Mousse

Recipe contributed by Janet Getz, who adds: Serve cold. Great with berries! Double or triple recipe to serve a larger group. If you cannot find silken tofu at local stores, Mori-Nu brand is available online. Photo and notes by Linda Wolpert.

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The Last Smoothie

Recipe by Nani Beraha

The Last Smoothie

This smoothie was the last Mother’s Day gift I ever made for my mom. It’s bright and complex. Feel free to tinker with the amounts below to your liking. Add more ginger for more spice, more honey for more sweetness.

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