I cook a whole lot of eggplant in this book because it’s one of the most versatile veggies, and can take on a myriad of textures depending on how you cook it. This roasted number is a meatier vegetable side that can stand up to any protein, or even stand-in for one as the topper for your next grain bowl. Halved eggplant is roasted in a lemony za’atar oil to take on an herbaceous tang before getting drizzled with garlicky tahini for richness and date syrup for a sweet finish. It tastes like you put in a lot more effort than you actually did, which is the ultimate sign of a great dish!
A no-stress recipe template offers basic guidelines for creating a classic dish that’s simpler and more satisfying to make than you can imagine.
We all know that Moses told the Jews to take a bunch of hyssop, dip it in blood and paint their doorposts with it on Passover. There’s a good chance that what he meant was wild marjoram.
High-end kosher burgers take Manhattan. [YeahThatsKosher]
While a number of Jewish foods — the deli sandwich, matzo ball soup and even challah French toast — have woven their way into menu of modern American cuisine, Jews have no real claim to perhaps the most popular and beloved food in America, pizza. Yet it’s a staple of the American Jewish diet. In smaller Jewish communities with few kosher restaurants, pizza is often one of the few foods kashrut-observant families can enjoy outside of their home.
Za’atar is an herb. Sorry – it’s not a specific herb, but one of any number of herbs in the hyssop family. Scratch that: it’s a combination of herbs. But wait, sometimes there are sesame seeds. Actually, it’s a paste made with some type or types of herbs, sesame seeds, and lots of olive oil.