In this beautiful holiday hors d’oeuvre, you get all the best of Ashkenazi cuisine — the tangy and bright and creamy and crunchy — in one bite.
These gorgeous pickles can be part of a festive Rosh Hashanah cheese plate that might also include sour cherries, dried figs and slices of halvah.
For your next Hanukkah gathering, think small. From sliders to tacos to deviled eggs, experience the fun of bite-size brisket hors d’oeuvres.
This addictive appetizer is just one more reason why bar snacks are cool and brisket is hot.
Kreplach are a great way to make use of leftovers. Traditionally boiled and served in soup, they can also be fried and eaten as finger food… say, your next Hanukkah party.
Whether with cocktails or an Israeli breakfast, fried green olives are a savory way to celebrate the miracle of the oil.
A Moroccan dish of shredded chicken and spices cooked inside phyllo dough makes for an impressive and delicious starter.
From the new cookbook, “The Seven Fruits of the Land of Israel,” this delicious protein-rich spread is a great starter for shabbat or a Tu B’Shvat seder.
This delicious crunchy fry with a creamy center is classic street food in the Nicoise region of France. I like to make these fries as an accompaniment to saucy fish or meat dishes.