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…
Last June I was in Israel, where almost every meal begins with a gorgeous array of small plates, collectively called mezze. These include hummus and other dips, along with a vibrant variety of salatim — salads — made from the ever-abundant local produce. Here in the Northeast corridor of the United States, June is when…
A lovely stillness has set in now that the festivities of Rosh Hashanah are behind us. I’m looking forward to a week of fresh, simple food — dishes that are light, easy to make, and take advantage of the bounty of incredible fall produce available at the market right now. This is the time for…
Iceberg lettuce. Pink tomatoes. Bottled dressing. The salad of my youth, a requisite part of every meal, was all that I knew, and I liked it. Start the meal with a slice of melon or half a grapefruit, move on to the iceberg salad, and then a main course. And while salads continue to be…
Charoset is one of the most fascinating, symbolic dishes of the Passover Seder. It represents the mortar that our ancestors were forced to spread between bricks to make majestic buildings for their Egyptian overlords, “embittering” their enslaved lives. But charoset, as it’s traditionally made, is far from bitter. Indeed, charoset is often as sweet as…
People choose not to eat meat for a number of reasons — among them health, the environment and animal rights and welfare. If you are trying to become healthier, go meatless on Mondays. This salad recipe makes a great meatless lunch or side dish. Adding more salads and vegetables to an already healthy diet is…
As much as I love the now-classic watermelon salad — the ones with the feta and mint — I thought it was time for a change. In this dairy-free version, oil-cured olives provide the saltiness usually imparted by the cheese, and basil (try Thai basil, if you can find it) subs in for the mint….
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. There was a point in time when arugula was a code: a vegetable that said “here is the great white bobo-latte-liberal!” All the way back in…
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NPR Legal Correspondent Nina Totenberg in conversation with Editor-in-Chief Jodi Rudoren. To benefit the Forward.
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