Pareve | The Jewish Week | Food & Wine

Pareve

recipe
Key Lime Pie

One year I demonstrated this recipe to so many audiences before Passover, I was unable to make it again when Passover finally arrived, and I love key lime pie. At one event in Brooklyn, New York,...

3/2/2017
recipe
Gluten-free Hamantaschen

I had experimented with gluten-free flour mixes without success until I tried King Arthur brand, a combination of white rice flour, tapioca starch, potato starch, and brown rice flour. These...

3/2/2017
recipe
Almond and Olive Oil Cake

The use of olive oil in cakes dates back farther than the Chanukah story itself. Olive oil was used in baked offerings at the Temple. This is a super easy teatime cake that reminds me of simple...

3/2/2017
recipe
Sage Kitchen’s Spiced Israeli Couscous

We love this recipe all year round but it’s never more appropriate than on Tu B’Shvat. The mix of dried fruits and nuts gives a great texture to the couscous but more importantly fulfills a...

2/8/2017
recipe
Sage Kitchen’s Apricot-Fig Jam

This is an easy-to-make recipe that goes a long way: use it to marinate a whole chicken, spread it on a cracker and pair with cheese or just eat it out the jar with a spoon! We use this jam on our...

2/8/2017
recipe
Tuscan Biscotti

On Tu B'Shvat

2/8/2017