A fast and easy fish recipe to make for company from “The New Kosher” by Kim Kushner. Related Serves 6 1 teaspoon grapeseed oil 6 skinless halibut fillets, about 6 ounces each Kosher salt and freshly ground pepper 2 scallions, white and pale green parts, each cut crosswise into 4 equal pieces 2 cups (4½…
This salmon is soft and tender, unctuously rich on the inside — like “buttaah ”— and the outside is a little bit sweet and a little bit salty and a whole lotta delicious. The tea gives it a gentle but noticeable taste that makes a little bit of cooking and a whole lot of waiting…
Sea fish with spinach and green garlic. Photographs by Dan Peretz Ohad Levy’s restaurant sits atop a ridge, above lush green slopes. Below, a narrow, dusty road stretches away past some low houses, olive and banana groves and a few scattered fish ponds. Then comes another road that stretches down to the sea. The restaurant,…
Photograph by Michael Bennett Kress This recipe is versatile and can be made with any type of white fish or salmon. You can really kick up the spice factor by adding a tablespoon of store-bought harissa or some more chili powder, hot paprika or red pepper flakes. This dish also can be served as a…
Roasted wild salmon over lentils. Photograph by Liza Schoenfein. I’m always aware that the period between Thanksgiving and New Year’s is a high-calorie danger zone, so I tend to be fairly mindful. I just realized that I’m usually less conscious — and therefore less careful — between Purim and Passover. But here we are, sandwiched…
Thousands of Orthodox Jews are preparing to swing live chickens over their heads before Yom Kippur, symbolically transferring their sins to the chicken. The chicken is then slaughtered and donated to the poor for consumption. This practice is called ‘Kapparot,’ which literally means “atonement.” Using fish, money or chickens are acceptable methods of performing this…
A new stunning Israeli book aims to bridge the space between the ocean and the table. Half cookbook, half artful seafood encyclopedia, the book is a project of famed Tel Aviv port restaurant Mul-Yam (or, Across the Sea). “Mul-Yam is known for bringing unusual fish to Israel,” the book’s designer Dan Alexander said about the…
From the hulking Willamette meteorite to the sparkling Star of India sapphire, visitors to the American Museum of Natural History in New York are used to seeing unusual sights. But museum-goers last year were likely unprepared for the sight — and smell — of Rabbi Chaim Loike, as he walked past the ticket booths carrying…
100% of profits support our journalism
