Vegetarian | The Jewish Week | Food & Wine

Vegetarian

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
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
Bitter Greens Salad with Orange

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford, Conn. She is the author of “The Modern Kosher Kitchen”and “Hip Kosher.” Visit her food blog, Kitchen Vignettes, at...

3/29/2017
article
The Bitter With The Sweet

On the first night of Passover, most people prepare a traditional seder meal of familiar, well-loved dishes made from treasured, well-used recipes. Our family is no different. My first seder...

3/29/2017
recipe
Sweet Potato Coconut Soup

This dairy-free sweet potato coconut soup is smooth, tasty and filling.  Children and adults enjoy this soup. Sweet potatoes endlessly please and nourish.

The recipe calls for a small...

3/28/2017
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