Mains | The Jewish Week | Food & Wine

Mains

recipe
Maple Glazed Rack of Ribs

(The Nosher via JTA) -- As a personal chef, I always like to up the ante of my presentation and creativity of my food. Why should Passover food be boring? The one easy way to take Passover food up...

4/7/2017
recipe
Seared Tuna With Olives And Capers

Paula’s family consumes a lot of sushi, so everyone is thrilled when she has seared tuna on the menu at her house. It is the quickest main dish to prepare if you, like her children, enjoy fresh...

4/5/2017
recipe
Seder Plate Salad

This is Paula Shoyer’s version of a French niçoise salad with lamb instead of tuna. It contains the ritual components of the seder plate and table. The dressing is made from kosher sweet wine and...

4/5/2017
recipe
Quiche With Veggie Crust

(The Nosher via JTA) -- Breakfast can be hard during Passover — no oatmeal, no toast and certainly no pancakes. (No, the boxed kind do not count.) I like making eggs or matzah brei or even...

3/30/2017
recipe
Sweet Potato Coconut Soup

This dairy-free sweet potato coconut soup is smooth, tasty and filling.  Children and adults enjoy this soup. Sweet potatoes endlessly please and nourish.

The recipe calls for a small...

3/28/2017
recipe
Zucchini Stuffed Chicken

This dish presents beautifully, with the secret zucchini hiding under the skin.

3/22/2017
recipe
Veal Roast with Mushroom Sauce

Veal has always been regarded in my family as special-occasion meat that I make only on yom tov. The beauty of this recipe is that the sauce cooks along with the meat, saving you an extra step....

3/22/2017
recipe
Ratatouille, Chickpea, and Quinoa Casserole

Healthy, vegan, and gluten free, this delicious quinoa dish is loaded with Mediterranean veggies like peppers, zucchini, and eggplant. Basil and olive oil add more flavor.


in  Recipes, Mains
3/20/2017