Moroccan-style tofu with apricots, olives and almonds. Photograph by Susan Voisin. Editor’s Note: Originally published as a recipe for Tu B’Shvat, this dish also makes a delightful vegetarian dish for a festive Hanukkah dinner — the olives nodding to the symbolism of the oil that burned for eight nights. This flavorful, hearty vegetarian dish serves…
Avocado and Roast Beef Salad. Photograph by Dan Peretz. I spy avocados lying in a crate in the market and am instantly diverted from my original purpose. I pick one up, cradle it in my hands and think about the beautiful tree that has yielded this fruit. Then I pick out a few more, wrap…
At the end of a winding road through a cul-de-sac in Columbus, Ohio, lived my maternal grandparents, Lillian and Marty. They were always there when we pulled up, smiling through the screened door. My grandmother was always cooking. I don’t think I ever saw her without her apron on. I remember her mostly from behind;…
Photograph by Liza Schoenfein The flu came on so suddenly, I didn’t have time to make my own chicken soup. Thankfully, Zabar’s is right around the corner from the pediatrician, where my husband, Mark, and I both accompanied the ailing 11-year-old, all 104 degrees of him. A quick march to the back of the store…
Photograph by Vered Guttman Of all the Jewish culinary traditions, Shabbat overnight dishes are the ones that ignite my imagination time and again. From the stories of the communal ovens in Eastern European shtetls, Moroccan villages or Jerusalem’s Old City up to today’s families who keep this tradition going, there’s always something very homey and…
Photograph by Liza Schoenfein When I saw that my CSA, Farmigo, was offering grass-fed lamb stew meat from sheep raised on family farms in the Hudson Valley, I pounced. Frigid January days just seem to require the sort of stick-to-your-ribs sustenance that only a good stew can provide. Related Still, I’ve been trying to strike…
Photograph by Katarzyna Bialasiewicz/Thinkstock As Jews around the world gathered to celebrate Hanukkah last month, traditional foods such as latkes, sufganiyot, sfinge and other deep-fried delicacies lined our dinner tables. Today, modern Jewish food is celebrated as more than just the krepelach and pickled herring from Eastern European kitchens. It is recognized as a rich…
Photographs by Hadas Margulies Making pickles is easier and more health supportive than you might think. Pickled foods act as probiotics, or “good bacteria.” This means they support a healthy colon, promote digestion and strengthen the immune system. Our digestive systems work hard all day processing both the good and bad bacteria that we’re eating….
Photograph by Liza Schoenfein I’m nominating my friend Judy for the position of Slaw Queen. This evening, at her annual New Year’s open house, one of the delicious dishes on her buffet table was a gingery beet-and-carrot slaw in a lime dressing. It was beautiful to look at and even better to eat — light…
Passion fruit and white chocolate yogurt mousse. Photograph by Vared Guttman (Haaretz) — Getting ready to ring in the New Year also means we have only one more chance to eat decadent food and drink champagne before a new season full of diets falls upon us. To help you enjoy this time to the fullest, I’ve…
To make this dessert a quick one, use a prepared chestnut spread (available online and, at this time of year, at some supermarkets) and store-bought meringue cookies. Photograph by Vared Guttman Serves 6 2 ounces 100% cocoa unsweetened chocolate (or the darkest you can find), broken to small chunks 1½ whipping cream, divided ½ lb….
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