By Chef Laura Frankel
Yes, yes, we’re featuring two soup recipes in a row on The Jew & The Carrot – but what is fall without an abundance of warm, creamy soups?!
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By Chef Laura Frankel
As a chef, summer is my favorite time of the year. I do not enjoy the weather so much (read: I hate the heat), but I love the gorgeous, unusual fruits and vegetables in the market.
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By Chef Laura Frankel
There has been a lot of talk about charoset on The Jew & The Carrot lately. Reader Maddie commented: “I’ve always anticipated the crunch of the matzah mixed with the tangy zip of the apples, cinnamon, and raisins….mmm, can’t wait!”
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By Chef Laura Frankel
The saffron in the cake adds not only its distinctive beautiful color but also an elegant earthiness.
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By Chef Laura Frankel
Melt the butter with the olive oil in a medium sauce pan. Add the shallots and garlic and cook over low heat until translucent. Add the rice and stir to coat the grains with the butter.
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