Mains | The Jewish Week | Food & Wine

Mains

recipe
Spicy Merguez Loaf

Mike Solomonov, the chef at the acclaimed Philadelphia restaurant Zahav, brings us a loaf with flavors so complex and elements so varied that your guests will presume you spent hours standing over...

5/30/2017
recipe
Salmon Loaf with Mustard and Capers

From the start of our meatloaf adventure, two of the elements that we knew we wanted in our book were these: a loaf that showcased salmon and a loaf devised by Melissa Clark, whose good kitchen...

5/30/2017
recipe
Jewish Christmas Loaf

We invented this loaf—named for the urban tradition of Jewish families trekking to Chinese restaurants on Christmas—to reflect some of our most treasured Chinese seasonings and flavors. We’ve...

5/30/2017
recipe
Clean Out the Fridge Meatloaf

Sometimes, at the end of the week, we find ourselves with some ground meat that we have failed to cook. We then scramble to make it into something before it spoils. There is often a little of this...

5/30/2017
recipe
Vegan Pasta Salad for Shavuot

This dressing of this satisfying and delicious vegan pasta salad is both creamy and dairy-free making it a great dish to serve for Shavuot. It salad stays true to the “milk-y” theme of the holiday...

5/25/2017
recipe
Spicy Roasted Salmon With Chipotle Yogurt Sauce

Roast four salmon fillets and sauté some spinach, it’s as simple—and almost as quick—as that. The salmon on its bed of spinach is also beautiful when served family style on a large platter.

5/17/2017
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