Easy recipe for fresh fig preserves with orange juice and the tasty addition of fall spices – cinnamon, ginger, allspice and cloves.
Chef Louise Mellor shares a recipe for Tomato Frost, a savory granita, from The Best in Cookery in the Middle West by Grace Grosvenor Clark, 1955
Smoky roasted eggplant with creamy sesame tahini, lemon, garlic & fresh basil top grilled sourdough slices to make a healthy, delicious crostini
Recipe for salty, crunchy kosher dill pickles in a simple salt and vinegar brine. Easy fast method for great pickles with homemade pickling spice.
Vegetarian summer recipe for crispy corn cakes topped with sour cream and fresh heirloom tomato relish. Vegetarian alternative to schnitzel.
Recipe and step-by-step photo tutorial for crispy and savory Jewish Fried Artichokes. Includes steps for cleaning and prepping artichokes.
Learn how to clean and trim whole artichokes for steaming, how to reach the steamed artichoke heart, and how to eat steamed artichokes.
Give your artichokes a smoky flavor by finishing them on the grill. Learn how to clean, prep, steam, grill and sauce for tender, smoky results.
Chef Louise Mellor shares how to make simple, vintage fancy sandwiches for your next soiree. From wartime American Home Magazine.
Simple no-cook chilled soup with Greek yogurt, cucumbers and fresh dill. Perfect for spring and summer, cool and refreshing
Learn to make creamy Avocado Cilantro Hummus from Gaby Dalkin’s cookbook “Absolutely Avocados.” Great alternative to guacamole.
Learn to make delicious Spicy Panko Chickpea Patties with this simple falafel-like recipe. Crispy, crunchy vegetarian snack.
Italian-inspired eggplant dish. Eggplant with provolone and sun dried tomatoes, coated and baked crispy golden.
A Kosher for Passover dairy spinach artichoke dip topped with browned, melted cheese. A simple appetizer to serve to guests during the holiday.
An interview with Richard Simmons and his healthy, creative recipe for Beet Bowl Salad.
Elegant spring salad recipe. Roasted asparagus, toasted pine nuts, avocado, arugula & sweet citrus dressing.
This healthy vegan broccoli soup is blended with tahini paste and potato, fresh dill and spices for a creamy texture and no dairy.
Simple Morrocan-style mezze salad with roasted red beets, red onion, cumin and olive oil.
Recipe for Sephardic Salsa, a simple Middle Eastern salad with tomatoes, garlic, olive oil, jalapeños and lemon juice.
Deli-style Pickle Slaw – coleslaw with cabbage, carrots, dill pickles and a creamy mayonnaise dressing. Perfect for picnics and barbecues.
Smoked Salmon Crostini appetizer with a light Greek yogurt cream cheese spread, fresh dill, and capers.
This healthy wintery salad recipe has a vegan option. Massaged kale, roasted beets, candied maple pecans, and optional feta or goat cheese.