Recipes


Yid.Dish: Arancini Di Farro

By Leah Koenig

Arancini are a southern Italian specialty meaning “little oranges”. This refers to their small, round shape. Farro is now grown almost exclusively in Italy. Farro can be purchased in specialty health food stores, on-line and in Italian grocery stores.Read More


Yid.Dish: Orange, Radish and Mint Salad

By Leah Koenig

The tension between bitter and sweet is most clearly tasted when we eat charoset, which represents the mortar used during our bitter servitude, yet is most likely the sweetest thing at your seder table.Read More


Yid.Dish: Fried Zucchini Flowers

By Leah Koenig

For batter: sift flour and salt into medium bowl. Add next 5 ingredients one at a time in order given, blending well and making sure batter is smooth. Cover and let stand at cool room temperature (do not refrigerate) for 2 hours.Read More


Yid.Dish: English Pea Risotto

By Leah Koenig

This bright green risotto is the perfect compliment to the first of the season salmon. The peas are sweet and delicious.Read More


Yid.Dish: Herb-roasted Butternut Squash

By Leah Koenig

Place butternut squash halves on a large baking sheet flesh side up. Mix the oil, crushed herbs and garlic in a bowl.Read More


Yid.Dish: Fig, Date and Cinammon Charoset

By Leah Koenig

Traditional Sephardic styleRead More


Yid.Dish: The Ultimate Chocolate Cake

By Leah Koenig

The Ultimate Chocolate Cake from The Kosher PaletteRead More


Yid.Dish: Mushroom Soup with Chives

By Leah Koenig

This recipe is adapted from the NYTimes Jewish Cookbook, which adapted it from Design Cuisine.Read More


Yid.Dish: Cold Cucumber Salad

By Leah Koenig

凉拌黄瓜, a.k.a. Liang Ban Huan Gua, a.k.a Cold Cucumber SaladRead More


Yid.Dish: Chickpea Fries

By Leah Koenig

This delicious crunchy fry with a creamy center is classic street food in the Nicoise region of France. I like to make these fries as an accompaniment to saucy fish or meat dishes.Read More





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