Tacos are fun for the whole family. Season your filling with modern and healthy ingredients. Most taco seasonings have way too much salt and some have chemicals (we’re talking to you, taco spice envelope). We like a good quality chili powder (with just cumin and dried chiles) or chipotle powder (ground and dried smoked chiles…
This recipe is here to replace that box with the packet of orange powder. Whether you serve it only for emergencies or regularly, it is time to change up your source of orange. This one-pot recipe can be whipped up with pantry and freezer staples, using only one pot and no strainer — and it’s…
Spiced chicken does double time as either a schnitzel or nuggets. We made this a complete dinner kit on a sheet pan so you can have dinner on the table with no fuss and no muss. If you really prefer your schnitzel fried, go ahead and fry in a little olive oil. It adds some…
When Sarah Rich and Wendy MacNaughton were browsing at an antiquarian book fair in San Francisco four years ago, they couldn’t believe what they found tucked into a display case: an unpublished 1945 sketchbook filled with hand-lettered recipes for everything from borscht to brisket, accompanied by hand-painted gouache paintings. They soon learned that “Leave Me…
Brisket is a Jewish classic and, when done right, one of the most delicious ways to eat a piece of beef. This recipe hews close to Cipe’s original, with the addition of caraway seeds, which she uses elsewhere in the book, and which stays true to the Eastern European flavor palette. Be sure to start…
Cipe’s recipe for caraway soup with dumplings may make you wonder what kind of strange dish it will yield. The broth consists only of caraway-steeped water — essentially a tea — combined with a flour-and-butter roux, finished with spoonfuls of dumpling dough. It’s a traditional Hungarian dish called Köménymagleves, and, like the painting Cipe created…
As Thanksgiving nears, most of us are laser-focused on preparing (or procuring) the big turkey dinner. But once the feast is finished, we can look forward to catching up with family and friends in a more leisurely fashion. Since brunch is the most leisurely meal of all, we’ve compiled our favorite breakfast recipes for you…
People have some strong feelings about pumpkin spice: Some love it, some loathe it. Once autumn arrives, I want to put cinnamon, clove and pumpkin in just about everything, including challah. Once this challah bakes up, your kitchen will smell like pure autumnal heaven. If by some chance you have leftovers, it makes wonderful French…
If your family is like my family, your Thanksgiving starts with turning on the Macy’s parade, pouring a glass of wine, and toasting a bagel. It doesn’t totally make sense, but when you consider that the parade quickly becomes background noise for a busy day of cooking and “tablescaping,” the wine and energy in the…
Queen of Jewish cooking Joan Nathan likes to add fresh ginger and nutmeg to her matzo balls. The Forward 50-honoree also puts homemade chicken stock into the matzo ball mix to add flavor. She finishes by mixing in chopped up fresh dill, parsley and cilantro. Recently, she added one more thing: Cannabis leaves. In collaboration…
When I was in college, living over 1,000 miles away, nothing made me feel closer to home than attending one of the weekly Shabbat dinners hosted by the Jewish organizations on campus. Every week I would meet someone new, and because we had broken bread (or challah) there was an instant bond between us. Related…
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