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
Chef Jennifer Etzkin's Cranberry Salsa uses chopped raw cranberries marinated with sugar, salt and lime juice along with spicy jalapeños, cilantro and greens onions. The perfect condiment for Thanksgiving and Christmas tables.Read More
Gray and Davis Owner Ali Miller shares the origin of her family’s beloved recipe for Sour Cream Chocolate Chip Cake. Totally addictive with it’s layers of fluffy, moist batter, gooey chocolate and cinnamon sugar.Read More