Tonight I made myself a very simple, and surprisingly wonderful dinner: roasted potatoes with cherry tomatoes, cucumber, chives and parsley in a lemon olive-oil vinaigrette.Read More

Last January I interviewed my first cousin once-removed about his experience surviving the Holocaust as a child in a Siberian labor camp. At one point he mentioned a “sour leaf” that his family used to make a soup called schav.Read More

Yid.Dish: Israeli Caprese Salad

By Leah Koenig

I made mozzarella cheese last night. This is not a shechechiyanu moment – I’ve done it before, using this, highly recommended, cheese making kit. But every time I accomplish the feat of turning a gallon of milk into two fistfuls of salty, stretchy, kosher cheese, it feels rather profound.Read More

Yid.Dish: Heirloom Gazpacho

By Leah Koenig

In these moments of mid-summer heat, Gazpacho boldly comes to the rescue, offering a flavor-packed soup without the shvitzing.Read More

Yid.Dish: Black Eyed Pea Salad

By Tamar Fox

This one I got from my ex’s mom. She didn’t like that I was dating her son, but she really didn’t like that I had never cooked with black eyed peas, so she taught me this recipe, and it pleases guests long after I split with her little boy.Read More

Yid.Dish: Simple Borscht & Dilly Beet Greens

By Guest Post

Beets figure prominently in many a vegetarian Jew’s springtime, when a roasted slice proudly fills the place of the shank bone at the Passover table.Read More

Yid.Dish: Quinoa Salad

By Alix Wall

I have since come around on the neutral little seed. First of all, it has protein. Second, it takes on whatever flavor you put with it. It mixes well with other ingredients and doesn’t dominate. And, it cooks in only 15 minutes.Read More

Yid.Dish: Duck, Duck Goose(berry)!

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.Read More