Recipes | The Jewish Week | Food & Wine

Recipes

recipe
Salmon and Sweet Potato Fishcakes 
with Lime Za’atar Yogurt

I like to involve my kids in the preparation of these, as their little hands make surprisingly neat little cakes. This works really well as an appetizer served on a bed of the Fennel, Orange, and...

6/21/2017
recipe
Aunty Rachel’s Beef-stuffed Artichokes

My Aunty Rachel kindly spent one of her precious vacation days when she came over on a visit from Israel cooking with me in my kitchen, and from that I inherited two wonderful dishes, this one and...

6/21/2017
recipe
Debbie’s Cherry Tomato, Red Lentil, 
and Chickpea Soup

My sister Debbie served this to me as a dinner party appetizer one night and it was so delicious; even better, it’s very healthy. I’ve recreated it many times since and it works just as well as a...

6/21/2017
recipe
Fried Eggplant in Tomato Sauce

I was fortunate enough to inherit this recipe from a friend of mine, Julian.

6/21/2017
recipe
Buffalo Fried Chicken Sandwich

Make no mistake, the sandwich is all about composition. Do not attempt this sandwich without allowing yourself the time to pay attention to the details. This sandwich is the perfect marriage of...


in  Meat, Recipes
6/15/2017
recipe
Rose Petal Ice Cream
6/8/2017
recipe
Pineapple-Herb Sorbet
6/8/2017
recipe
How To Make Cold Borscht

(The Nosher via JTA) — I can’t eat borscht that comes from a jar that’s been sitting on a supermarket shelf for who knows how long. So sue me. Tell me I’m a snob. I just can’t. It’s the wrong...


in  Recipes, Soup
6/6/2017
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