My thoughts on Jewish food.
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 …
Mujadara, or lentils and rice, was always appreciated as a homey, satisfying lunch by my children. Packed with flavor, and easy to make, it was a favorite of mine as well. We often ladled the lentils over mashed potatoes, instead of mixing them into rice, as is traditional. Then we’d top the whole with a …
We are big into salads during the hottest days of summer. This potato and green bean salad is a particular favorite since it can even be used as a main course, thanks to the fact that combining potatoes and green beans turns the two into a protein. Thus you’ve got a green vegetable, a hearty …
When temperatures are hot, pasta salads thrill with their medley of textures and cool flavors. This one is kid-tested and they’ll even eat the broccoli because it’s still got crunch. A palate-pleaser for the hottest days of summer, but really anytime. Because it makes a whole lot and it’s totally delicious. Easy Pasta and Broccoli …
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 …
Looking for a lunch you can take to work or on the run? This tuna and white bean salad fits the bill, offering you a walloping dose of protein to keep you perky at your desk, all day long. Of course, it also tastes good, which is the main concern with any salad you can …
While it’s not really appropriate for the low carb high fat people, this hearty brown rice and tomato soup is easy-to-make, stick-to-the-ribs deliciousness. It’s also the perfect vehicle for lots and lots of grated cheese, so you get that lovely stringy melted cheese topping on every piping hot bowl of soup. We have this often …
Stuffed mushrooms make an elegant starter or even a side for any Shabbat or festive meal. They are a lot easier to make than you might suspect. I like to use frozen chopped spinach to save time. I just thaw and squeeze out the excess liquid before continuing with the recipe. If you have leftover …
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 …
For a change, I offer no true recipe, as it is too hot to type! Well, thanks to a/c, that’s not really true. Nonetheless, we are not in the mood for heavy, hot foods at this juncture. Which is why we have been rediscovering the summer Middle Eastern pleasure of watermelon served with Bulgarian cheese. …