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!
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…
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…
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…
Tired of pumpkin spiced everything? Take a trip to Japan this year and add some new flavors to your favorite squash. Kabocha squash gets simmered with a light sweet dashi broth that adds an umami punch to kick off the fall harvest. Enjoy this dish warm or cold.
Many contemporary recipes for vegan lox involve a lot of steps, and in some cases, many days, to accomplish. This simplified version doesn’t even require a knife, let alone a mandoline slicer. It starts with wavy-cut carrots, which are the perfect size, shape and thickness to serve as a lox substitute. Smoky seasoning is the…
This recipe starts at your local farmers market. Arrive early for the best selection and buy every color tomato available and a few cucumbers. Of course, this salad can be chopped, but the spiralizer is lots of fun if you have one and works great with cucumbers.
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…
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
|
30
|
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
|
29
|
30
|
31
|
1
|
2
|
3
|
