Recipes


Yid.Dish: Spotlight On: Charoset

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!”Read More

Yid.Dish: Sourdough Focaccia

By Anna Hanau

I’ve been working on a few bread projects lately: sourdough starter, and the no-knead focaccia-style bread recipe from the NY Times last year. Today, I completed a successful merger and the result? Only half a loaf left, after my parents & I were through with it at dinner.Read More

Yid.Dish: Squash Butter

By Nina Budabin McQuown

Once cool, pumpkin butter can be kept in an airtight container in the fridge for months.Read More

Yid.Dish: Hey Cranberry Sauce, Shove Over!

By Leah Koenig

Tuv Ha’Aretz member, Arleen Stern, offered this addendum to my list of “stand up sides” for Thanksgiving: Cranberry and Pear Chutney.Read More

Yid.Dish: Celebratory Sides – What are your favorites?

By Leah Koenig

It’s almost Thanksgiving again – that time of year when families get together around the table and vegetarians (like myself) politely decline the turkey, insisting that there’s plenty on the table they can eat.Read More

Yid.Dish: The Search for the Perfect Pomegranate Chicken (and Seitan) Continues

By Linda Lantos

When I last left you, I had just placed approximately 4 1/2 pounds of chicken into a large zip-lock bag to marinade in some lovely pomegranate juice with a cinnamon stick….Read More

Yid.Dish: Summer Time, and the Coffee is Chilly

By Leah Koenig

Summer in New York officially arrives when everyone starts drinking iced coffee.Read More

Yid.Dish: Blintz Blitz

By Leah Koenig

Last night was no exception, when my friend Avi invited a group of friends over for a Shavuot blintz-making party.Read More

Yid.Dish: Charoset: A Rememberance of Mortar Used for Pharaoh’s Construction Projects

By Anna Hanau

We remember! We remember!Read More

Yid.Dish: Bitter Green Salad With Roasted Pears

By Sarah Rose

For years, horseradish has enjoyed a place of privilege at the seder, the carb- and symbolism-heavy meal that celebrates Passover.Read More


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