Shabbat | The Jewish Week | Food & Wine

Shabbat

recipe
Pan Roasted Chicken With Rice-Fruit Stuffing

Before you read any more I want you to understand that I am an Ashkenazi Jew, so for me, Rosh Hashanah food means things like honey cake, kugel and carrot soup.

8/21/2017
recipe
Pot Roast

(Nosher via JTA) – Because I am someone who runs her life a million miles per minute, but still value the fruits of a home-cooked meal, the slow cooker is certainly a mainstay in my kitchen.

8/15/2017
recipe
Harissa Honey Roast Chicken

(The Nosher via JTA) – There’s a reason chicken is a bit of a Friday night staple: Before Jews came to America, red meat simply wasn’t abundantly available and therefore saved for special...

8/15/2017
recipe
Israeli-Style Stuffed Peppers

(The Nosher via JTA) – Stuffed peppers are a comfort food for both Americans and Israelis. But the two versions vary quite a bit in their spice profiles and methodology. American-style stuffed...

8/3/2017
article
Shabbat in the Shade

After a busy work week, most of us welcome Shabbat with a festive evening meal. But Saturday lunch tends to be more casual, especially during the summer when we want to take advantage of the good...


in  Shabbat
7/5/2017
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