My thoughts on Jewish food.
With a record-breaking heatwave gripping the United States—bringing heat indices in some places above 120°F—mealtime calls for something light, hydrating, and quick. Standing over a hot stove in this kind of weather is nobody’s idea of fun. Instead, turn to a refreshing, no-cook salad that’s not only cool and crisp but hearty enough to be …
Sweet potatoes are great for those times you need a nice veggie side dish, but you’ve kind of got vegetable fatigue. There are only so many vegetables, and only so many ways to prepare them. But sweet potaoes are delicious no matter how you prepare them. The rosemary sprigs elevate this dish to star status. …
Roasted garlic is a delicious accompaniment to challah. After roasting, the garlic cloves become soft and spreadable with a buttery taste. You scoop out the cloves, spread them on your challah, and sprinkle the top with salt. YUM! When I’m getting ready to roast garlic, I drag out my old muffin tins, individual aluminum cups …
Carrots and carrot salad can be so boring. Not anymore with this lemony Moroccan carrot salad, seasoned with cumin and garlic. Make a little or make a lot. Its bright colors and flavors is sure to awaken palates at a Kiddush or at the Shabbat table. This Middle Eastern carrot salad makes a great savory …
Energy bars are a wonderful solution to many of the problems of everyday life. When you wake up late and don’t have time for a sit down breakfast, energy bars are a perfect solution. You can eat them one-handed while driving or jotting down notes. The easy-to-make bars are also a great pick-me-up for that …
Turkey soup is chicken soup’s restorative country cousin, so to speak. It’s something to make with that leftover Thanksgiving carcass sitting in the freezer on a day when we’re too schlepped out to go to the store. With a house full of people with bronchitis, and one who subsequently developed pneumonia, soup was the only …
We know we’re supposed to serve vegetables at every meal, but somehow, we run out of ideas for making them interesting. Our newest vegetable idea is a simple one: spread a variety of vegetables on cookie sheets, sprinkle them with oil, salt, pepper, and garlic, and roast until the edges begin to blacken. These roasted …
Canny cooks like to incorporate symbolic foods into salads to be served at the beginning of the Rosh Hashanah meal, such as this butternut squash and spinach salad. The symbolic foods have accompanying verses we recite at the table that play on the names of each food. In this recipe, butternut squash stands in for …
In the summer, no one much wants to cook. But we still like to eat, so this no-cook salad hits the spot in more ways than one. Palates tend to become jaded, dull, and sluggish in the midsummer heat, so we want things a little spicier which is why there’s a bit of heat and …
Skinny noodles, also known as “glass” or “shirataki” noodles are popular right now with the low carb, ketogenic crowd. Made of konjac, a type of gourd, the noodles are packed with fiber and in the purest form (read the label—some companies add oats or other ingredients) virtually net carb-free. They’re also quick to prepare and …