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snacks

Creamy Kale Sauce

Recipe by Jessica Grosman

Creamy Kale Sauce

Creamy Kale Sauce is my “mother sauce” for a variety of recipes. It is versatile and comes together easily in the food processor. Make it spicy by adding a pinch or two of cayenne pepper!

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Cran-Apple Jam

Recipe by Stacey Viera

Cran-Apple Jam

Jewish practice of making jams and other fruit preserves have roots in Ashkenazi and Sephardic communities. Preserving the sweetness of the season allows for special jams to be served at brit milah and other happy occasions. “In the old days,” Claudia Roden writes, “large quantities were made during their season to last through the year.

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Sweet Socca with Strawberries

Recipe by Jessica Grosman

Sweet Socca with Strawberries

Socca is a crisp flatbread made of chickpea flour that’s popular in Nice, France. It’s usually savory and served as an appetizer with wine, but I like to enjoy it with sweet toppings, like chocolate spread and fruit. Note: Use organic ingredients whenever possible.

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Cauliflower Hummus

Recipe by Judith Rontal

Cauliflower Hummus

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

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Mushroom-Walnut Pâté

Recipe by Jessica Grosman

Mushroom-Walnut Pâté

Food waste is a major problem in many kitchens. I wanted to find a way to use the mushrooms and onions that I had leftover from making the Aromatic Mushroom Broth, without making a complicated recipe. This spread, or pâté, has a short ingredient list, but is packed with flavor!  Use it as a topping

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Cashew-Cacao-Reishi Butter

Recipe by Jessica Grosman

Cashew-Cacao-Reishi Butter

Reishi is a powerful adaptogenic mushroom and is often referred to as the “mushroom of immortality.” These medicinal mushrooms have been used in China for centuries as a tonic to aid the body in coping with a variety of stressors. When blended into a barely-sweet butter with raw cashews and raw cacao powder, the result

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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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PB&J on the Beach

Recipe by Nani Beraha

PB&J on the Beach

A simple peanut butter and jelly sandwich is delicious anywhere. But add the freedom of vacation and some salty beach air and you have the perfect lunch. And why not throw in some cherries and Cheetos while you’re at it.

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