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.
Recipe for Potato Cheese Bourekas with mashed potato and cheese filling, kashkaval & feta.
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.
Delectable vegetarian gratin with creamy cheddar cheese sauce and caramelized roasted cauliflower. Easy gluten free variation.
Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika.
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.
Learn a colonial recipe from Thomas Jefferson’s family at Monticello for White Bean Soup. Vegetarian, healthy, delicious historical recipe.
Apple Bread Pudding with Cream Sauce from Mary Todd Lincoln’s favorite cookbook, Miss Leslie’s Complete Cookery. Simple baked dessert.
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.
Learn to make a lovely edible Pumpkin Challah Centerpiece with decorative Cinnamon Honey Butter for your holiday table.
A glimpse at my family’s sukkah, where we enjoy all of our Sukkot meals!
Make Citron Sun Catchers, a fun and easy family project for Sukkot, from contributor Brenda Ponnay.
Recipe for challah bruschetta with fresh lemon ricotta, olive oil, honey, lemon zest and salt.
Learn to make vegetarian stuffed grape leaves, also known as dolmades, with rice, pine nuts, dill, mint, and lemon.
A sweet loaf cake with pumpkin, raisins, cinnamon and spices.
A savory kosher stuffing with challah, chestnuts, carrots, celery, and herbs.