Salmon seared and glazed with pomegranate molasses, finished in a slow oven for a perfect, caramelized finish.
Joan Nathan shares her holiday cooking traditions & how she became a cookbook author.
A creative way to make tzimmes. Sweet root vegetables roast and caramelize in honey, orange blossom water, and zest.
Farm gooey soft-ripened brie or Mt. Tam cheese topped with warm sugary fig sauce and toasted nuts.
Pan fried crispy fish with cool, creamy Greek yogurt and buttermilk sauce with fresh mint, garlic, and chili flakes.
How to make homemade chicken shawarma in the oven and stovetop or on the grill. Simple spice marinade. Middle Eastern recipe.
Flavorful salad with lightly steamed green beans, roasted chopped walnuts, fresh mint, shaved parmesan, olive oil and white balsamic vinegar.
Learn to make delicious vegetarian chopped liver with sauteed onions, hard boiled eggs, peas, and walnuts.
Fresh tomatoes stuffed with a healthy blend of quinoa, pesto, basil, parmesan and garlic topped with warm baked goat cheese.
Roasted cauliflower salad from Calabria, Italy with olives, capers, chili pepper, parsley and olive oil.
Greek Yogurt Banana Nut Bread – simple, moist, delicious quick bread with Greek Yogurt & applesauce to cut calories but not taste.
Learn to make traditional Yiddish dairy noodle pudding with cottage cheese, sour cream, cream cheese, sugar, and cinnamon.
Seasoned fishcakes, known in Israel as ktzitzot dagim. Fried fish patties with pine nuts, breadcrumbs, & seasonings served with tahini sauce.
Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika.
Learn about the food onboard Titanic, inspired by M. Escoffier, then try a historical Titanic recipe for Poached Salmon with Mousseline Sauce.
Learn to make a slow cooker brisket for Passover inspired by Mexican flavors from Cheryl Lee – chipotle peppers for smoky heat & dried cranberries for sweetness.
Make old fashioned Chicken Kreplach from scratch – recipe with step-by-step photos. Deli-style soup dumplings just like Bubbe made.
Historical recipe from the City Tavern Cookbook. Asparagus dressed the French way- olive oil, red wine vinegar, hard cooked egg, capers, herbs.
Recipe for Persian Dill and Lima Bean Basmati Rice with crispy tahdig.
Learn the history of Israeli salad and try my recipe, inspired by News Cafe Miami, with pickles and mint.
A tasty, heart healthy variation on Moroccan fish.
Tasty and easy method for roasting cauliflower with smoked paprika, olive oil, and salt.