Tu b’Shevat is a celebration of the trees and a time to feast on dried fruits, nuts and the seven species of the land of Israel. Serve this spread at your seder (or brunch) and knock off two of the seven in one dish (pomegranates and olives). Dirtying only one dish, you can even make…
Eating less meat and dairy, or even being fully vegan, does not mean forsaking all of one’s favorite Shabbat and holiday dishes. We pass down and make family recipes because such dishes are integral to our memories and experiences. Recipes evolve and change through generations. Cuisine is the food of a culture, and if Jews…
Raised in a traditional Korean household, my neighbor Rachel married a Jewish man, and their two girls were raised Jewish. Our families have eaten together often, including many dinners of traditional Korean or Jewish food. This year, I asked Rachel if she had ever made Korean latkes. Last year she sent me a recipe for…
Recipe created by Christi Huntsman, personal chef, Santa Monica, CA. This recipe is a modified version of an alcoholic cocktail, originally from Williams Sonoma. It’s wonderful for parties and celebrations.
Traditional treats for Chanukah are typically of the deep-fried, oily variety: latkes and sufganiyot. Chanukah is the one time of year when you get a no-questions-asked pass on the “no fried foods” rule, so why not add these delicious, crispy, pan-fried onion rings to your Chanukah feast?
Recipe contributed by Elazar Ashtivkar. He shares, “In the Indian kitchen, there are no recipes.” Since it’s all “a little bit of this, a little bit of that,” feel free to adjust the seasoning in the potato filling to taste.
Recipe courtesy of Tannishtha Sarkar. Sambar is a vegetable and lentil stew often served alongside dosas or on its own. It calls for several specialty ingredients and spices, which you can find in Indian markets or online.
Indian cuisine, famous for crisp fried specialties like samosas, pakoras and piaju, are fine reminders of the miracle of the oil. We also enjoy fancy confections made from milk, sugar, flavorings and nuts.
Recipe courtesy of Tannishtha Sarkar. Some chefs advise that dosas be served immediately from the pan. Others maintain that they can remain in a warm oven until serving, enabling the chef to enjoy gathering with the rest of the family—but the delay will cause a change in texture.
This salad gives a blast of vivid color and crunch to an otherwise not very colorful main course such as simple chicken or fish. Feel free to use precooked beets, which can now be found in most supermarkets.