Recipes | The Jewish Week | Food & Wine

Recipes

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5 Reasons to Eat More Tahini and 10 Recipes to Try 

Wandering through the shuk (market) in Israel you are likely to frequently encounter a beige paste. You might see it sold on its own, and as the primary ingredient in halva, hummus, and baba...

4/26/2017
recipe
Meatballs with Tahini and Tomatoes

(The Nosher via JTA) -- Tahini is a remarkably versatile ingredient. Its rich, nutty flavor adds unique character to everything from cookies to roasted veggies, raw veggie salads and simmer sauces...


in  Meat, Recipes
4/24/2017
recipe
Gluten-free Waffles or Pancakes

In 2013, my family was in Israel for Passover, so I won the get-out-of-Passover-cooking-free card that year. The hotels in Israel serve enormous breakfast buffets with every kind of salad, cheese...

4/10/2017
recipe
Flourless Chocolate Cake with Marshmallow Icing

Flourless chocolate cake is ubiquitous at Passover, but I began to tire of the same recipe year after year. Here, I’ve dressed up this classic dessert with a sweet cooked icing that perfectly...

4/10/2017
recipe
Chocolate Marquis Batons
4/9/2017
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
Charazoti
3/29/2017