JEWISH. INDEPENDENT. NONPROFIT.
I cook a whole lot of eggplant in this book because it’s one of the most versatile veggies, and can take on a myriad of textures depending on how you cook it. This roasted number is a meatier vegetable side that can stand up to any protein, or even stand-in for one as the topper…
(Ed. Note: The Forward is delighted to welcome Vivien Sansour as a regular food columnist. You can read more about Vivien here) The flowers on my eggplants are getting full. I had never taken much notice of how the eggplant flower suddenly transforms into a heavy shell that produces a perfectly purple vegetable, but in…
A tzatziki (yogurt dip) featuring grilled eggplant, from acclaimed chef Erez Komarovsky. 3 medium size, light* eggplant 4 cups goat’s milk yogurt 4-6 garlic cloves, finely crushed 2 jalapenos, seeded, finely chopped 2 Tbsp. finely chopped mint 2 Tbsp. finely chopped cilantro 2 Tbsp. finely chopped scallion (green parts only) ½ -3/4 cup very light…
One of the perpetual challenges of the Sabbath-observant Jewish cook is finding colorful and flavorful dishes to serve at Saturday lunch that don’t require tons of day-of prep work or any reheating. Enter Caponata, a sweet and tangy Southern Italian medley of cooked vegetables and fruits. Italian cooking, like most regional cuisine, varies widely depending…
These look like Italian involtini, but the filling is unique and typically Georgian: pureed walnuts perfumed with fresh herbs (parsley and cilantro), garlic and vinegar. When pomegranates are in season, add fresh pomegranate seeds for crunch and flavor. I got this recipe from Marina Toporiya, a Georgian cook who used to own a modest restaurant…
(Haaretz) — Dip with labneh (sour yogurt cheese) and pomegranate molasses. Yields 2 cups of dip INGREDIENTS 1 large eggplant 4 tablespoons olive oil plus more for drizzling juice of ½ lemon 1 garlic clove, minced Kosher salt to taste 1½ cups Labneh 2 tablespoons pomegranate molasses Pita chips or veggies for serving. DIRECTIONS 1….
(Haaretz) — Growing up in Israel, it’s natural for me to love eggplants. So much, that I almost take it personally when I hear (all too often) my American friends saying it’s their least favorite vegetable. In my opinion, there are two common mistakes with dealing with eggplants that prevent people from revealing their true deliciousness….
Growing up, the only thing that Lag Ba’Omer signified was a time for bonfires. In the New York suburbs the closet we got was barbeques, which for me meant an opportunity to eat watermelon. Barbeques were never particularly exciting to me, and when I got older and became a vegetarian, they held even less appeal….
