Getty Images When I learned that Liam, a friend of my 9-year-old son, would be joining us at the potluck dinner in the synagogue sukkah because (as he told his mom) “Jews have the best food,” I reluctantly abandoned my plan to purchase a tray of spanakopita. I felt stymied by the task ahead: to…
This is a wonderful Parve side dish that I’ve been making for the past five years. Ask anyone in my family and they’ll tell you it’s a favorite at home. (My dad especially loves it). This recipe is simple and delicious and can be made up to a day in advance. When I make this…
As Passover rapidly approaches, cleaning and preparing for the holiday is a topic that comes up more and more. It seems like a huge undertaking and most people dread Passover cleaning– me included. But this year, I’m a little excited. I’ve divided my cleaning into two parts, my kitchen and the rest of my apartment….
4 oz rice vermicelli noodles or buckwheat noodles 3 tablespoons soy sauce 1 teaspoon brown sugar 1½ teaspoons Madras curry powder ½ teaspoon black pepper ½ teaspoon salt 3 tablespoons peanut or canola oil 1 lb seitan 1 onion—finely chopped 1 teaspoon finely grated ginger 4 mushrooms—thickly sliced 2 cloves garlic—minced (crushed) 2 cups finely…
Adapted from Mark Bittman’s How to Cook Everything. I often add a vegetable (usually broccoli) to this recipe, which I roast in the oven with a drizzle of peanut oil, salt, pepper, a pinch of sugar and red pepper flakes, while I’m baking my tofu. The sauce also works well as a dip for roasted…
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