by Sonya Sanford | Aug 15, 2019 | Arts & Life, Food, Recipes
(JTA via The Nosher) — I was initially an Instant Pot doubter. I love both my Dutch oven and my stock pot, and I love letting the kitchen slowly fill with warmth as things simmer and cook for hours while I putz around the house. Then I got married and an Instant... read more
by Sonya Sanford | Jul 10, 2019 | Cooking Style, Food, Kosher, Recipes, Vegetarian
This recipe originally appeared on The Nosher. By the end of the summer, I’m always looking for ways to use up all the summer squash that is inevitably overgrowing in my garden. Making a baba ganoush-like dip with zucchini is my favorite way to use up this versatile... read more
by Sonya Sanford | Apr 10, 2019 | Baking, Passover, Pastry, Recipes, Spring
This article originally appeared on The Nosher. Passover popovers fall into the category of “old school” Jewish food. Like mandel bread or matzoh brei, they’re one of those dishes my grandmother always made during the holiday. These recipes were popular in a time when... read more
by Sonya Sanford | Feb 28, 2019 | Dips, Healthy, Recipes, Spicy, Vegetarian
This article originally appeared on The Nosher. Basic tahini sauce is made with a mixture of tahini paste, water, lemon juice and garlic. Tahini paste itself is made from toasted ground sesame seeds. Both tahini paste and tahini sauces are staples of Israeli cooking.... read more
by Sonya Sanford | Feb 20, 2019 | Food Gift, Recipes, Vegan, Vegetarian
Pink pickled turnips are a fixture of Middle Eastern cuisine, and it’s hard to find a restaurant shawarma plate without them. Their rose-like magenta color makes you forget that these pickles are in fact made from an often overlooked root vegetable. Their seemingly... read more
Read the latest views and thoughts from Jmore Publisher Scott Rifkin, MD 