Salad
A fresh fig salad for any fall meal
When the High Holidays roll around, so do fresh figs. This salad, which takes about five minutes to make, balances the fruit’s peak soft sweetness with the slightly bitter crunch of walnuts and a burst of fresh mint. I sometimes add pomegranate seeds, which only improves things. Our friend Julie Drucker served this salad to us at a Sukkot dinner many years ago, and now it’s one of our standard Sukkot dishes. It also works as a kind of fresh salsa on top of grilled fish or eggplant.
Four Easy Summer Salads For A Middle Eastern Fête
How to eat like an Israeli and decrease food waste, with four delicious recipes.
10 Fresh, Easy Autumn Recipes To Make This Week
Here are a few delicious dishes that take advantage of the bounty of incredible fall produce available at the market right now.
Cooking In Color — How Dinner Went From Drab to Dramatic
The light yellow of noodle puddings sweetened with raisins gave way to the sparkle and explosion of Middle Eastern spices, fruits and vegetables.
The 10 Most Insane Charosets On Instagram
You thought charoset was just a fruity paste made of apples and walnuts? These insane versions of the traditional dish will make you think again.
Awesome Artichoke Salad For Meatless Monday
Adding more salads and vegetables to an already healthy diet is a wonderful way to increase our own health and the health of our planet.
Watermelon Salad With Black Olives And Basil
A nondairy Israeli version of a classic summer salad.
The Secret Jewish History of Arugula
Arugula was recommended as an ideal vegetable to act as karpas – the bitter green – at the Passover Seder by Amram Ga’on, the ninth-century rabbi and Talmudic genius.
Chickpea Arugula Salad With Caramelized Onions
Though this salad is a modern creation, it uses several ingredients that were common in ancient and medieval Jewish cuisine.
‘Zahav’ Mango, Cucumber and Sumac-Onion Israeli Salad
This salad contains homemade pickled onions, which wake up a slew of recipes. Chef Michael Solomonov came up with them because he realized raw onions didn’t always appeal to the American palate. “So the quick-pickle treatment is really attractive,” he said. “You can eat a bunch of it. It’s nice, it’s refreshing, but it’s still got crunch and a little bit of savory robustness.”