A new cookbook offers everyday recipes and modern twists on Jewish classics, with wine pairings. This is an occasional column in which the writer evaluates a cookbook by making some of its recipes, sharing the dishes with friends and asking what they think of the results. For Purim, she cooked her way through “The Covenant…
Photograph by Ed Anderson Cut this tart into 2-by-3-inch squares and it becomes a pass-around finger food appetizer. Or slice it into larger portions, like pizza, and serve it alongside a salad for a light meal or first course. In Nice, France, where we used to live, the locals top the tart with anchovies and…
Photograph by Ed Anderson Filled with the flavors of the Middle Eastern shouk, or marketplace, these fragrant meatballs have just a hint of heat. They are bathed in a bright tomato sauce and served over smoky freekeh, a wonderful wheat cereal found all over Israel and now becoming popular in the United States. You can…
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