Sides | The Jewish Week | Food & Wine

Sides

recipe
Fried Eggplant in Tomato Sauce

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

6/21/2017
recipe
Vegan Pasta Salad for Shavuot

This dressing of this satisfying and delicious vegan pasta salad is both creamy and dairy-free making it a great dish to serve for Shavuot. It salad stays true to the “milk-y” theme of the holiday...

5/25/2017
recipe
Cashew or Sunflower Seed Cream Cheeze

The consistency you seek is very smooth, creamy, and thick. This will take a bit of time, pulsing the blender, and scraping down the sides repeatedly, adding small amounts of water as you go, and...

5/23/2017
recipe
Walnut Ricotta

This cheeze is not truly a ricotta, but does have a ricotta-type texture and is a great addition to pasta or zoodle dishes. It is a little outside of the core recipes I present here in that it is...

5/23/2017
recipe
Eggplant Escabeche

Chef Einat Admony shares her mother's recipe for Eggplant Escabeche. Serve as a side dish, an accompaniment to a sandwich, or just as is.

5/12/2017
article
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
Cauliflower Slabs with Basil Pesto

Every year my mother, Toby Marcus, fries cauliflower dipped in egg and matzoh meal to create a crunchy side dish. This recipe is lighter and healthier, although I always hope that my mother will...

4/10/2017
recipe
Seared Tuna With Olives And Capers

Paula’s family consumes a lot of sushi, so everyone is thrilled when she has seared tuna on the menu at her house. It is the quickest main dish to prepare if you, like her children, enjoy fresh...

4/5/2017