Got the green-light to eat rice, beans and legumes? Here are some dishes to incorporate into your Passover-week menus.
What happens when a vegetarian marries a meat-lover? Compromise.
Everyone needs a little Brooklyn, especially if you’ve just moved to the Minnesota-North Dakota border. For one writer, a makeshift lentil soup Shabbat dinner was just the ticket.
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 tell, the book was a flop among its intended audience. When a reporter working on a story about it asked a couple of Yiddishe homemakers for their opinion, the women told her off.
“You’ll have to crawl on your hands and knees to find the lentils” warned Dr. Gideon Ladizinsky, a researcher at the Faculty of Agriculture in Rehovot, Israel. We were on a field trip to explore the wild progenitors of agricultural plants, scuffing up our clothes in the process. Even with my face centimeters from the damp earth, the fragile mesh of green was easy to overlook.
Note: this recipe makes a very large pot of soup – if you are not feeding a large crowd you can half the recipe or freeze a few portions of the soup.