Food

Where There are ‘The 100 Most Jewish Foods,’ There are 300 Opinions

by Amanda Krotki | 4 hours ago | Arts & Life, Food

Tablet Magazine and its editor-in-chief, Alana Newhouse, have done us all a big favor. And it’s a delicious one. You, me, your grandparents, your nosy neighbors and your jealous non-Jewish foodie friends all need to pick up a copy of “The 100 Most Jewish Foods: A...

The Secret Ingredient for the Best Schnitzel

by JTA | Mar 13, 2019 | Poultry, Recipes

This article originally appeared on The Nosher. If you love pickles, you might often be left with jars and jars of leftover pickle juice. Before you throw out that brine, there’s actually so many ways to use it. And while you can definitely make a good briny...

Impossible Burger: Meating High Standards

by John Houser III | Mar 11, 2019 | Arts & Life, Food

Veggie burgers have a bad reputation, and for good reason. They’re either dry and crumbly, wet and mushy, thick and pasty or thin and rubbery (and that’s some of the better brands). The satisfaction from a veggie or plant-based burger just isn’t enough for most people...

Chicken Fricassee

by Ronnie Fein | Mar 10, 2019 | Casserole, Poultry, Recipes

(The Nosher via JTA) – Some experts say that food isn’t love, but I disagree. The glorious memories I have of my mother’s chicken fricassee have everything to do with love. This dish of hers was beyond delicious; it showed she cared. We were brought up to believe that...

Restaurant News: Rye Street Tavern is Welcome Addition to Port Covington Community

by Randi Rom | Mar 7, 2019 | Arts & Life, Food, Restaurants

Next time you’re in the Port Covington neighborhood, check out the Rye Street Tavern. Located next to the Sagamore Spirit Distillery, this industrial-chic property is comfortable and welcoming, featuring bi-level dining rooms, a seafood/raw bar and a cool outdoor...

Leek and Feta Hamantaschen

by JTA | Mar 6, 2019 | Pastry, Purim, Recipes

This article originally appeared on The Nosher. The inspiration for these flaky, cheesy leek and feta hamantaschen comes from my best friend Danielle’s mother, Hannah. On almost any given visit to Hannah’s kitchen, there was a quiche just going into the oven or just...

3 Easy Tahini Sauces

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....

Recipes: Enjoy Your Salad Days

by Natalie Jeffery | Feb 21, 2019 | Arts & Life, Food

The dreaded “S” word doesn’t have to just mean a pile of leafy, tasteless greens. Let’s get excited with these fresh takes on classic salads and some innovative new approaches. Put the greens aside and dig into quinoa, corn, couscous and more....

Pink Pickled Turnips

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...

Gluten-Free Hamantashen

by JMORE Staff | Feb 14, 2019 | Baking, Cookies & Cakes, Gluten-free, Pastry, Purim, Recipes

Print Recipe Gluten-Free Hamantashen Votes: 0 Rating: 0 You: Rate this recipe! Course Dessert Cuisine Eastern European, Jewish Servings dozen US ImperialMetric Ingredients Filling 2 cups water1 cup poppy seed (or other filling of choice)1/3 cup raisins1 small orange...