Nina Budabin McQuown


Yid.Dish: Halva, Two Ways (Raw and Pumpkin)

By Nina Budabin McQuown

rind 1/2 cup seeds in a blender. Mix ground seeds, whole seeds, tahini, honey and extract in a bowl all together until thoroughly blended. Roll into small balls or into a long roll and refrigerate.Read More


Yid.Dish: Baked Eggs San Francisco

By Nina Budabin McQuown

The Hazon food conference was my first trip out to California, and boy did I fall in love. After a few days hiking in Big Sur, where sheer cliffs dropped down hundreds of feet to the blue ocean, foam rising rhythmically around small mountains of eroded rock, stretching as far as we could see, I drove North to San Francisco to visit friends.Read More


Yid.Dish: Green Tomato Chutney

By Nina Budabin McQuown

You can only eat fried green tomatoes so many times before that best of unripened delicacies starts to wear on the nerves and the stomach lining. Here, courtesy of urban gardener and farmer’s market maven Zoe Plaugher, is a sticky, brown, vinegary, sweet, spicy and tart chutney that will put those last premature tomatoes to excellent use.Read More


Yid.Dish: Sweet Potato Pancakes

By Nina Budabin McQuown

Yid.Dish: Sweet Potato Pancakes
Sweet potatoes could be the mascot of the sustainable foods movement. Packed with nutrition, including more than twice the daily suggested serving of vitamin A, antioxidants, protein, iron, potassium and other hard to get minerals, sweet potatoes provide a huge benefit to calorie ratio.Read More


Yid.Dish: Apple Butter and Anise Bread

By Nina Budabin McQuown

Yid.Dish: Apple Butter and Anise Bread
Yom Kippur stirs my strongest Jewish food memory – it’s strange, but true. Since I was in the single digits I can remember walking to Ne’ila services with my mother and father, carrying a bag filled with two essential components of our holiday inside. One was a three-pound sack of apples, the then ubiquitous McIntosh variety. The other was six or so tiny butter sandwiches on my mother’s anise bread.Read More



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