A no bake tart, made in less than 20 minutes, this tart I dreamed up for rosh hashanah and the jewish holidays contains dates, pistachios, chocolate, honey, figs and pomegranate seeds. It’s gluten free and if you use parve or dairy free chocolate, its great to serve to a kosher crowd as well.
This gluten free chili is for carnivores, super bowl fans, and paleo dieters alike: a modern chef’s twist on a classic Texas dish that focuses on three main ingredients: beef, chilis and smoked paprika.
This no bake chocolate tart has a date, cookie and hazelnut crust and is topped with a basic ganache. With only 5 ingredients, this quick simple to make tart is an elegant last bite at any dinner party.
Jerusalem bagels, an elongated bread with a hole in the center and covered in sum sum(sesame), is traditionally served on the narrow streets of the old city of Jerusalem and through Machne Yehudi market. Israeli chef Asaf Razon shares his technique for making these fresh, warm bagels with the The Inherited Plate.
A velvety winter soup, this simple parsnip puree made with onions, butter, celery and thyme is great to serve at Thanksgiving, Christmas or any cozy weekend.
Quince, this fragrant autumn fruit best known for its use in membrillo paste, is roasted here with Bay Leaves, honey and cinnamon from contributor Batia Bank, a new yorker with roots in Israel and Ukraine.
Made with kabocha squash, butternut, onions and chicken stock, this warm aromatic(and healthy!) soup can be made ahead for Thanksgiving, Christmas or any weekday night dinner.