Shabbat | The Jewish Week | Food & Wine

Shabbat

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
Sesame Chicken with Cashews and Dates

In the classic Taiwanese dish, three cups chicken, a sauce of toasted sesame oil, dark soy sauce, and honeyed rice wine give morsels of chicken and scallions an extraordinary depth of flavor,...

3/15/2017
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
Chicken Fesenjan with Walnuts and Pomegranate Syrup

This very famous Persian dish is considered a festive dish served for important occasions. Its importance has something to do with the amount of walnuts used to make the rich, flavorful sauce....

2/8/2017
recipe
Baked Chicken with Barley

This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.

2/8/2017
recipe
Seven Species Challah

To celebrate tradition this Tu b’Shevat, I created the Seven Species Challah, which includes all seven species, including the two missing from the traditional Tu b’Shevat plate: wheat and barley....

2/6/2017