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pareve

Georgian Quinoa with Beets and Walnuts

Recipe by Paula Shoyer

Georgian Quinoa with Beets and Walnuts

In the summer of 2018, food writer Jessica Halfin took me on a kosher street food tour of Haifa, Israel and we shot a video of the tour. She took me to bakeries, a bureka place and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this salad. They

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Coconut Macaroons

Recipe by Marcia Friedman

Coconut Macaroons

Macaroons started as confections of ground almonds, sugar and egg whites, probably spreading through the world through Muslim territory, Spain and later Italy, where they got their modern name. Naturally flour-free, these cookies became a Passover favorite. In the United States, coconut versions gained popularity, though far too many people have only tried them from

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Emergency Salad

Recipe by Laura Kumin

Emergency Salad

From Washington Women’s Cook Book, published by the Washington Equal Suffrage Association: The name Emergency Salad may not be in common use today, but it was a well-accepted term in the early 2oth century. One popular version, found in Good Housekeeping magazine in the summer of 1908, a community cookbook published in Macon, Georgia the

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Matcha Mochi Cake

Recipe by Judith Rontal

Matcha Mochi Cake

Have your tea for dessert with this Matcha Mochi Cake. Made with glutinous sweet rice flour, this naturally gluten-free cake is full of surprises. It’s chewy, crunchy, gooey, and most importantly, oishii (delicious in Japanese)!

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Many Bean Soup

Recipe by Emily Landsman

Many Bean Soup

This is a great way to clear out some of those staples we all keep in the pantry, like dry beans, canned veggies and stock. You can easily adapt this recipe to your tastes, including leaving the meat out altogether if desired.

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Roasted Rainbow Veggie Kebabs

Recipe by Jessica Grosman

Roasted Rainbow Veggie Kebabs

Everyone loves to eat a snack on a stick, especially when there’s also a dip. For the big game, elevate the ubiquitous raw veggies and hummus with this simple, make-ahead healthful snack that everyone will enjoy eating. Even better: Get kids involved in assembling the kebabs!

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Hearty Greens Soup

Recipe by Emily Landsman

Hearty Greens Soup

I think that throwing out broccoli stems and kale ribs is one of the great shames of our culinary lives. That’s why I came up with this simple recipe for an easy and hearty pareve vegetable soup starring greens and their ribs.

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Curried Spaghetti Squash Latkes

Recipe by Jessica Grosman

Curried Spaghetti Squash Latkes

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

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Black Pepper Honey Fried Carrots

Recipe by Judith Rontal

Black Pepper Honey Fried Carrots

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.

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Chewy Tahini Blondies

Recipe by Adeena Sussman

Chewy Tahini Blondies

I’ve made these so many times, so you won’t have to. On the surface this seems like a dead-simple recipe, but it took quite a bit of tinkering to nail. Tahini has a complex molecular structure made up of lots of tiny carbohydrate molecules that cling to liquid for dear life, seizing up the way

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