A north indian punjabi style dal, the yellow pigeon peas are cooked with chilis, garlic, ginger, onion, tomato, cilantro and spinach along with aromatic spices like cumin seed and the very pungent asafetida powder. A truly delicious and complete vegetarian meal from my dear old friend Anitha Baliga.Read More
In this simple recipe for Moroccan Chicken with Lemon and Olives, Chef Gabriel Israel shares his secret for an especially savory and fork tender chicken (Olive brine!) and the story behind why this dish is so meaningful in his memories.Read More
This classic tiramisu will teach you exactly how to make the most famous of all Italian desserts. Straight from the heart of Tuscany, the ladies of tutti a tavola have shared this simple delicious recipe with boozy marsala, espresso, lady fingers and mascarpone.Read More
The humble cabbage turns into a complex and delicious side when simmered in chicken stock, then roasted in the oven with brown butter. Use the master chicken bone broth recipe and make two wonderful dishes from the vegetables such as latkes made of parsnip, potato and carrot and this roasted brown butter cabbage.Read More
Inspired by an idea from Kosher Like Me’s Liz Rueven’s grandmother, these latkes made from soup vegetables like potato, parsnip and carrot, are a wonderful way to repurpose vegetables from your chicken soup or bone broth.Read More
Explore an ethereal golden blini-like potato pancake stuffed with ground chicken and topped with Russian sour cream with San Francisco chef, David Nayfeld of Che Fico(on Bon Appetite Magazine's top 10 list for 2018). Nayfeld's family emigrated from Minsk, Belarus and this pancake is the pivotal dish of his childhood.Read More
A southern family recipe from this Bronx native, Chef Ashley Faulkner of Bucktown, uses pickle brine and whole grain mustard for this simple and excellent thanksgiving side! We use it all year around too!Read More
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.Read More
Yale Cobano is the president of the Jewish Community of Madrid. Author and editor of The Rosh Hashanah Seder Cookbook, Sara Gardner shares this excerpt and Cobano's recipe from her new book. Click here to read more about Sarah's journey into the Spanish Jewish world as it is today while she studied its history as a fulbright scholar.
This sweet, booze-infused cake offers your guests a sweet finish to their meal as well as a reason to prolong the Rosh Hashanah joy. The funny side note to the origin of this recipe, ironically, is that Yael, to whom its credited, found it in a book of recipes from Spanish convents. As many of the monks and nuns of early modern Spain (the early 16th and 17th centuries) were often descended from Jewish families that had voluntarily or been forcibly converted to Catholicism leading up to and during the Inquisition, it seemed appropriate to include it in this book. On a more technical note, make sure to not rush the syrup infusion process, the slower the syrup soaks into the cake, the more evenly the flavor diffuses into it.
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.Read More
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.Read More
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.Read More
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.Read More