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vegetarian

White Bean and Kale Burgers

Recipe by Jessica Grosman

White Bean and Kale Burgers

Homemade bean-based veggie burger recipes are easy to find online. This recipe is unique with its addition of chopped kale, which boosts nutrition and flavor! I like to double the recipe and freeze the baked burgers to have on hand for a quick lunch or light dinner.

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Summer Mezze Spreads: Harissa and Spicy Feta

Recipe by Heather Bien

Summer Mezze Spreads: Harissa and Spicy Feta

If you’re building a summer mezze platter, you can find most of what you need already prepared at the grocery store: hummus, roasted red peppers, tzatziki, seasoned nuts. However, harissa and spicy feta are two simple dip recipes you can add in to give your platter a homemade touch. Both of these spreads keep beautifully,

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Ritual Challah

Recipe by Beth Ricanati

Ritual Challah

I share this recipe with a nod to the Jewish Community Center (JCC) in Manhattan. I have adapted and used this recipe of theirs, which a friend of mine shared with me, since the first time I made challah so long ago. Specifically, she said that it was used in a Mommy and Me cooking

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Aranygaluska (Hungarian Pull-Apart Bread)

Recipe by Leah Hadad

<em>Aranygaluska</em> (Hungarian Pull-Apart Bread)

Hungarian immigrants introduced aranygaluska, a traditional Hungarian coffeecake whose name means “golden dumpling,” to the US in the late-nineteenth to early-twentieth century. This coffeecake is the predecessor of what we identify today as monkey or pull-apart bread, which first appeared in the 1972 Betty Croker Cookbook and was later popularized by First Lady Nancy Reagan,

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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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Chunky Chickpea Salad

Recipe by Jessica Grosman

Chunky Chickpea Salad

At least once a week, I mash chickpeas with some chopped herbs and a few glugs of high-quality extra-virgin olive oil for this simple lunchtime salad, inspired by a chunky hummus that I ate at SoHo House in Berlin a few summers ago. Note: Use organic ingredients whenever possible.

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Black Bean Fudgies

Recipe by Stacey Viera

Black Bean Fudgies

For those who eat kitniyot, these are a more nutritious spin on kosher-for-Passover brownies. They can be made year-round with traditional ingredients, too. What makes this indulgent Passover treat a bit more nutritious is the addition of protein- and fiber-rich beans, using a reasonable amount of sugar and employing neutral-tasting canola oil, which is proven

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Hilba (Fenugreek Relish)

Recipe by Leah Hadad

<em>Hilba</em> (Fenugreek Relish)

Hilba (or hilbeh) is the Yemeni Arabic word for fenugreek as well as for the traditional spicy relish Yemenite Jews make from fenugreek seeds to add to soup and some dairy dishes or use as a dip with pita or lahouh, a spongy, fermented Yemenite pancake. Yemenite soup with hilba is comforting and delicious, as

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Cuban Yuca with Garlic Mojo Marinade

Recipe by Michele Amira

Cuban Yuca with Garlic Mojo Marinade

My godfather is Cuban, and he often makes yuca dishes, including my favorite Yuca with Garlic Mojo Marinade. It’s vegan, gluten-free, simple to make and a perfect Passover side dish. Heavy on olive oil and garlic, two staple ingredients in Sephardic cooking, it celebrates the diversity of the Jewish experience and the wandering Jew. Plus,

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