Recipes


Yid.Dish: Chicken Liver Mousse

By Leah Koenig

Pat chicken livers dry with paper towel and remove any sinews or veins; season well on both sides with salt and pepper.Read More


Yid.Dish: Jerusalem Artichoke Soup with Lemon and Saffron

By Leah Koenig

This soup, from The Foods of Israel Today, originated with Chef Moshe Basson of Jerusalem’s Eucalyptus Restaurant.Read More


Yid.Dish: Braised Carrots with Olives and Mint

By Leah Koenig

Toss the carrots with the pan juices. Stir in the olives and season with salt and pepper. Serve sprinkled with chopped mintRead More


Savoring the Sweetness of Honey and Its Easy Symbolism

By Erica Brody

The symbolism of honey is so simple that children ingest it as swiftly as they do its ambrosial sweetness. This, perhaps, explains why it’s so central to Rosh Hashana celebrations.My mother and I dished — about honey — over brunch this Sunday at Whim. (The popular fish restaurant on a tree-lined side street in Cobble Hill, Brooklyn, offers aRead More


Would you like to receive updates about new stories?






















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.