JEWISH. INDEPENDENT. NONPROFIT.
Beverages Candied Ginger Fizz Chocolate Egg Cream Chocolate Cherry Ice Cream Float Soups: 2nd Avenue Deli Matzo Balls Alon’s Matzo Ball Soup “Wedding Style” Borscht Borscht with Cabbage and Mushrooms Cold Sour Cherry Soup Corn Soup Gujarati Mango Soup with Green Chutney Iraqi Soup with Kubeh Dumplings Italian Sabbath Stew (Hamin) Julian’s Matzah Ball Soup…
It’s latke season, which also means it’s time to buy applesauce, dig out the applesauce you made in the fall, or make some from scratch now. This simple recipe fills up the house with a delicious aroma of cinnamon, and can easily be frozen in plastic or glass freezer containers to enjoy throughout the winter….
Delicious on almost anything – pasta, roasted vegetables, chicken, bread, drizzled in soups …. Yield: 1 ½ cups Ingredients: 4 cups loosely packed fresh basil leaves, washed ( about 1 large bunch or 2 small bunches) 1-3 cloves garlic ¼ – ½ cup toasted pumpkinseeds 1 cup extra virgin olive oil salt and pepper to…
You can only eat fried green tomatoes so many times before that best of unripened delicacies starts to wear on the nerves and the stomach lining. Here, courtesy of urban gardener and farmer’s market maven Zoe Plaugher, is a sticky, brown, vinegary, sweet, spicy and tart chutney that will put those last premature tomatoes to…
Breathe in. Then breathe out. It’s an easy way to become aware of your body, more focused on the mundane. And if you breathe in and breathe out after eating a habenero-laced dish, you’re probably aware of every cell in your mouth, and focused on every nook and cranny of your sinuses. I first learned…
Tuv Ha’Aretz member, Arleen Stern, offered this addendum to my list of “stand up sides” for Thanksgiving: Cranberry and Pear Chutney. With its unorthodox mix of sweet, tart, and spicy flavors, Arleen says chutney beats out regular old cranberry sauce any day. Even after Thanksgiving, I can easily envision this tangy chutney livening up a…
Make an infusion of 4 T dried or 8 T chopped fresh sage leaves and one cup of boiling water, simmered together for about ten minutes, uncovered. Strain through a cloth strainer for about ½ cup sage infusion. Add to this: 3 ½ cups granulated sugar (I sometimes reduce the sugar in her recipes) 1…
Romas (aka plum tomatoes) work best for sauce, but any kind of tomatoes you come across this fall (or high quality canned tomatoes) will work. Use this sauce to make shakshuka for your holiday guests. The sauce keeps well in the fridge thanks to the peppers’ antimicrobial properties, and of course stays fresh even longer…
