Nothing says cozy like a simmering pot of delicious, aromatic stew. Here’s a roundup of some of our favorites, which run the gamut from meaty braises to hearty cholents to satisfying vegetarian meals. Red-Meat Meals Chicken Concoctions Meatless One-Pot Meals Liza Schoenfein is food editor at the Forward. Contact her at [email protected] or on Twitter,…
Spring is when green garlic appears at the market. These fragrant green shoots with tiny young bulbs resemble large green onions or baby leeks, and combined with green onions, they make for a delicate and aromatic stew. If you cannot find green garlic at your market, you can use garlic cloves. With the slow cooking,…
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 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…
In 1916, the New York Board of Health issued a concise 36 page recipe book aimed at Jewish American homemakers. Published bilingually in both Yiddish and English, “How to Cook for the Family” contained recipes for such “plain, substantial and wholesome” dishes as tomato soup, beef stew and cornstarch pudding. So far as we can…
Passover, maybe more than any other Jewish holiday, calls on us to individualize our holiday experience — we are celebrating our freedom from slavery. Despite having seemingly endless restrictions and laws, there’s still ample room for personal interpretations. For some families this comes in the form of using props to explain or playfully re-enact the…
Beef: A Deli-Lover?s Barbecue Brisket Con Chipotle Brisket in Wine Sauce Chile Rubbed Brisket (created by Ivry Stark, Executive Chef of Dos Caminos Park Avenue South in Manhattan) Citrus London Broil Ella Sax?s Sweet and Sour Meatballs Floymen Tsimmes (Honey-Sweetened Brisket With Vegetables and Prunes) Khalia Kauffman/Ferst Family Brisket Mafrum Meat Cholent Meat Cholent Ronnie…
Serves 6 6 small lamb shanks, 10-12 ounces each Salt and freshly ground black pepper 3 tablespoons olive oil 1 cup dry white wine (organic and kosher for Passover) 5 cloves garlic, peeled and left whole 12 large shallots, peeled and left whole, roots trimmed 2 medium carrots, peeled and sliced 1 tablespoon fresh ginger,…
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