My Grandmother's Chicken Soup
Liz Rueven of Kosher like me shares her grandmother’s chicken soup recipe along with her childhood memories and best tips.
Read Moresavory Recipes
Roasted Cabbage with Brown Butter
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 MorePotato Salad by Chef Ashley Faulkner of Bucktown PVD
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 MoreMushroom Stuffing with Pumpernickel and Rosemary
Danielle’s mushroom stuffing with pumpernickel and rosemary has all the goodies in it, like cypress grove aged goat cheese Midnight Moon, cream, parsley and spinach!
Read MoreTexas Chili from Chef Tim Dornon
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 MoreSalmorejo with Chef Juan Suarez de Lezo
Chef Juan Suarez de Lezo shares his recipe for Salmorejo, a chilled tomato soup native to the southern Spanish city Cordoba.
Read MoreDanielle's Russian Chicken Katleti (Paleo Style)
Russian Katleti or Israeli Ktzitzot are these little juicy, pan fried meat patties which have become part of people's everyday repertoire in countries like Russia, Ukraine and Belarus. They are delicious for children and adults alike and here, I've made a slightly updated paleo, gluten free version that does not skimp on the taste and spirit of this wonderful, traditional dish.
Read MoreMiriam's Eggplant Mafrum
My Aunt Miriam makes a wonderful, healthy middle eastern dish using sliced eggplant stuffed with seasoned meat and simmered in a sauce of tomato, garlic, and cilantro.
Read MoreJuan's Pan Con Tomate
Pan con Tomate, the humble Spanish snack is made by simply toasting bread, rubbing with fresh garlic and spooning freshly grated tomato, olive oil and salt on top. Use the best ingredients you can find to make this gorgeous summer snack.
Read MorePotato Salad by Chef Ashley Faulkner
Chef Ashley Faulkner of Bucktown in Providence, Rhode Island shares her family recipe for potato salad, perfect for fourth of july and as her family serves it, every Thanksgiving.
Read MoreHow to Make Fish Crudo
Making a fresh crudo is simple when you have the freshest possible fish, great olive oil, maldon salt and bit of freshly squeezed citrus.
Read MoreProscuitto and Melon
Two Ingredients Only. The simple Italian Antipasto Prosciutto and Melon served simply with a glass of prosecco is perfect elegant, and easy entertaining idea for summer.
Read MoreLiz Rueven's Jewish Chicken Soup
Food blogger and Organic Kosher food maven Liz Rueven of Kosher Like Me shares her classic chicken soup recipe. Served with noodles, soup crackers or matzoh balls, this is one to keep in your back pocket.
Read MoreDina's Babaganoush
This easy Babaganoush recipe outlines three techniques to make this middle eastern smoked eggplant spread at home.
Read MoreRoshanak's Stuffed Whole Branzino
Traditional for Nowruz, Stuffed Whole Fish with Cilantro, Saffron, Walnuts and Tamarind
Read MoreSmoked Eggplant, Radish and Herb Salad
Three easy techniques for making middle eastern smoked eggplant at home
Read MoreFrancesca Maria’s Ragu
Francesca Maria Gambelli was born and raised in Senigallia, a seaside city on the Adriatic coast, in the region of Le Marche. In her late teens, she moved to NYC to pursue her dreams of becoming a professional dancer. Francesca’s life reads like an 80’s dance movie of dreams finally fulfilled.
Read MoreMy Chopped Israeli Salad
The simplest Middle Eastern salad that you can find would include tomato and cucumber, and sometimes onion. Eaten at almost ever meal, this staple food can have many variations. Here’s my version with lots of texture, color and bold flavor.
Read MoreDina's Tahini
Raw Tahini and prepared tahini are a little bit different from one another. In Middle Eastern restaurants you will often see prepared tahini, creamy, thick and beige in color, served on it’s own as a dipping sauce paired with warm, fluffy pita. Often it is drizzled over shawarma and falafel or a few spoonfuls may be served on a bed of freshly made hummus.
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