Roasted whole carrots with olive oil, kosher salt, pepper and fresh dill. Simple springtime side dish. Who knew something so simple could taste so amazing?
Tu B’Shevat
Roasted Broccoli Salad with Smoked Gouda Dressing
Simple, healthy and deliciously savory salad recipe with a subtle kick.
Citrus Avocado Salad with Poppy Seed Dressing
This healthy and colorful salad is nourishing, seasonal, and beautiful on the table.
Dark Chocolate Fruit Candies
Recipe for simple all-natural Dark Chocolate Fruit Candies with Pomegranates, Figs & Dates featuring 3 of the 7 Species.
Seven Species Muffins
These scrumptious muffins include the Seven Species of the Torah – Wheat, Barley, Fig, Date, Pomegranate, Olive, Grape. Kosher, Pareve
American Cakes – Carrot Cake
Food historian Gil Marks presents a classic recipe and detailed history for Carrot Cake with Cream Cheese Frosting.
Hoot Owl Cookies
Learn to make Hoot Owl Cookies from a vintage-inspired recipe using checkerboard sugar cookie dough, chocolate chips & almonds. Simple and cute!
American Cakes – Cider Cake
Food Historian Gil Marks shares a recipe and history for American Cider Cake with Caramel Frosting.
The History of Picnics & Vintage Blueberry Cake
Learn about the history of picnics and try a 1915 vintage picnic recipe for Blueberry Cake from Linda Hull Larned.
Fig and Honey Cocktail
Fig and Honey cocktail recipe, perfect for serving at Rosh Hashanah, Sukkot, or just because. Includes recipe for fresh fig puree.
Very Fancy Sandwiches
Chef Louise Mellor shares how to make simple, vintage fancy sandwiches for your next soiree. From wartime American Home Magazine.
Kale, Fig and Halloumi Salad
Massaged kale salad with olive oil, balsamic vinegar, fresh figs, fried halloumi cheese and walnuts.
Figs and Cheese
Farm gooey soft-ripened brie or Mt. Tam cheese topped with warm sugary fig sauce and toasted nuts.
Opera, Escoffier & Peaches: The Peach Melba
History of the Peach Melba, created by chef Auguste Escoffier and inspired by opera star Nellie Melba.
What Thomas Jefferson Ate – White Bean Soup
Learn a colonial recipe from Thomas Jefferson’s family at Monticello for White Bean Soup. Vegetarian, healthy, delicious historical recipe.
Tu B’Shevat Salad
Tu B’Shevat Salad with butter lettuce, apples, pears, raisins, pomegranate seeds, almonds, and creamy homemade pomegranate dressing.
Pomegranate Molasses Brisket
Slow roasted brisket infused with pomegranate molasses, garlic, and spices.
Strawberry Rhubarb Pie
Old fashioned recipe thickened with tapioca. More strawberry, less rhubarb for just the right amount of tartness.
Mushroom Barley Soup
Mushroom Barley Soup, a robust and flavorful deli-style soup made with chicken or vegetarian broth.
Moroccan Lemon Chicken with Olives
Learn to make slow simmered, tender chicken with preserved lemon, olives, and spices.
