This meal is pure brain food with tons of Omega-3’s from the walnuts and the salmon. Putting spinach in the pesto will ensure everyone eats it. Prep: 10 minutes Cook: 20 minutes Servings: 4 Notes: Start by bringing water to a boil for pasta and make the pesto while pasta is cooking. At the same…
This bowl is the best way to use up leftovers. Take all the bits and pieces from leftover meals, like your roasted broccoli or cauliflower, pesto and cooked quinoa, then toss it together — and lunch is served. Prep: 15 minutes Cook: 20 minutes Servings: 1 Quinoa and veggie ingredients 3/4 cup cooked quinoa Kosher…
So you’ve heard Tel Aviv is the world’s vegan capital. Just about every travel and food magazine is raving about it. And we happen to agree. There’s nothing quite like Israel’s colorful culinary concoctions, a harmony of Western and Eastern cuisines combined. Why not give it a try yourself? Here are our favorite vegan recipes,…
On this chilly and gray Marathon Sunday I sat warm and cozy in front of my TV, awed by the incredible athleticism of the world’s top runners — and in particular, of the women’s 1st-place finisher, the 36-year-old American Shalane Flanagan. Because food is always on my mind, I started thinking about what would make…
JTA — Getting dinner on the table is a challenge for any busy, modern family. With larger-than-average family sizes and religiously mandated dietary restrictions, however, mealtimes can be even more complex at Orthodox Jewish homes. On the one hand, there’s a limited number of kosher restaurants in any given area. On the other, home-cooked Shabbat…
It’s true. I made one of my favorite easy dinners — chicken with the Middle Eastern spice blend za’atar — even after discovering that I didn’t have any za’atar left. And even with the added time it took to make my own mixture (of course I’m going to tell you how), the chicken pictured above…
Confession time: Until a few days ago, I had never made challah. I realize this isn’t entirely anomalous among the general Jewish population (though challah-making certainly does seem to be a growing trend). But as the food editor of the Forward, this just felt like something I should know how to do. And so, upon…
Nothing says cozy like a simmering pot of delicious, aromatic stew. Here’s a roundup of some of our favorites, which run the gamut from meaty braises to hearty cholents to satisfying vegetarian meals. Red-Meat Meals Chicken Concoctions Meatless One-Pot Meals Liza Schoenfein is food editor at the Forward. Contact her at [email protected] or on Twitter,…
The list of foods I don’t like is short. And today it got even shorter, because today I gave stuffed cabbage a second chance. My maternal grandmother often made this Ashkenazi classic, and as a kid I found the sweet-and-sour flavor of the sauce utterly objectionable. While everyone else at the table seemed to relish…
Moving from Yom Kippur straight into Sukkot, I started to think about what to cook, of course, and checked a few books and online references for inspiration. Stuffed vegetables are de rigeur — they symbolize the hope for plenty during the harvest period — and being reminded of this, I thought of a crowd-pleasing recipe…
Sukkot isn’t just a festival that resembles glamorous camping, or “glamping,” with its abundant (sometimes too abundant) meals in a hut. It’s also a holiday that happens to coincide with the harvest season. Like Rosh Hashanah’s reliance on symbolic foods to guarantee a new year, Sukkot has some symbolic foods of its own: Stuffed dishes,…
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