Sides

recipe
Cauliflower Crust Lachmagine

I’ve always enjoyed serving, and eating, lachmagine, a Syrian meat pizza mozze, or appetizer. With cauliflower crust pizza so popular these days, I was inspired to try a cauliflower crust...

3/22/2017
recipe
Farro Salad with Cherry Tomatoes, Smoked Mozzarella, and Mint

When farro salad replaced pasta salad as the “it” side dish on the picnic-potluck-barbecue circuit, it fell prey to the same problems of bland and starchy mediocrity. Not so this recipe, which...

3/15/2017
recipe
Kasha Varnishkes Lightened-Up

(The Nosher) Kasha varnishkes is a much beloved Ashkenazi comfort food dish. Traditionally made with bow tie pasta, onions, schmaltz and kasha (buckwheat), it is filling, comforting peasant food...

2/22/2017
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
Sage Kitchen’s Apricot-Fig Jam

This is an easy-to-make recipe that goes a long way: use it to marinate a whole chicken, spread it on a cracker and pair with cheese or just eat it out the jar with a spoon! We use this jam on our...

2/8/2017
recipe
Fresh Figs with Goat Cheese and Honey

On Tu B'Shvat, it is customary to eat foods containing the Seven Species and to bless them. These are wheat, barley, grapes, figs, pomegranates, dates, and olives. Upscale restaurants and caterers...

2/8/2017
recipe
Arugula Salad with Dates and Chevre

Date palms are intrinsic to Sukkot

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