For decades, Nina and Leon Merrick have brought not just a freshly baked cake to meals, but also countless stories of Poland, Ukraine, Russia and extended family across the globe—all peppered with the underlying strength, determination and calmness about the calamities they have survived. Despite it all, they exude joy and warmth—just like this modest,…
When I was growing up, my babysitter Jennie used to make double-baked potatoes regularly, which I adored. What I didn’t realize then was that Jennie made them because they were so practical. She would prepare them early in the day and then just warm them later and that was that. If you’d like to do…
For this take on shakshuka, I decided to do a culinary mashup of the Israeli recipe with classic Mexican flavors. With my recent conversion to Judaism and my Mexican heritage, this seemed like a fitting tribute to my past and present. The ingredients in shakshuka easily merge with Mexican seasonings—the base of the recipe remains…
The coconut oil in this banana bread creates a soft, moist loaf that is full of banana flavor with a hint of coconut. Nothing like some tropical flavors to get you through the winter!
As a doughnut-crazed Levine, over the years I’ve scoured the nation in search of the most unconventional and artisanal doughnuts (Sufganiyot 2.0, if you will): Voodoo Donuts and The Salty Doughnut in Portland, Oregon; Doughnut Plant in New York City; The Salty Doughnut in Miami, Florida; Federal Doughnuts in Philadelphia, Pennsylvania; and Randy’s Doughnuts in…
Forget the cinnamon and add some Mediterranean flair to your sweet potatoes this fall. Za’atar (available at Middle Eastern and kosher food markets, as well as online) is a blend of hyssop, salt and often oregano and sesame seeds that complements the sweet, earthy flavor of fall’s favorite potato. Serve these with your Friendsgiving/Thanksgiving meal or…
The weekly menu for Jewish Iceland’s Sabbath dinner varies a bit, but there’s usually a cabbage salad. Rebbetzin Mushky Feldman varies it each week. This is a recreation of one I especially enjoyed during my visit. The addition of ramen noodles is offbeat and makes it extra appealing!
Tamarind and pomegranate molasses in the unexpected beet sauce contribute this classic Persian sweet-and-sour flavor profile to these otherwise straightforward meatballs. Serve over Yellow Rice for a color explosion.
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…
When learning about reducing kitchen waste a few years ago, I read the book Waste Free Kitchen Handbook. There is a suggestion to keep food scraps like chicken bones, onion ends, carrot, turnip, celery and other vegetable peels and scraps in a bag in the freezer. When the bag fills up, you simply toss everything…
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
|
27
|
28
|
29
|
30
|
31
|
1
|
2
|
|
3
|
4
|
5
|
6
|
7
|
8
|
9
|
|
10
|
11
|
12
|
13
|
14
|
15
|
16
|
|
17
|
18
|
19
|
20
|
21
|
22
|
23
|
|
24
|
25
|
26
|
27
|
28
|
1
|
2
|
