Dish Type

Chef Riccardo Bosio’s Split Pea Soup with Garlic, Basil and Barley

by Randi Rom | Nov 20, 2019 | Arts & Life, Food, Recipes, Soup

After Chef Riccardo Bosio graduated from the Instituto Professionale Alberghiera di State in San Pellegrino Terme, Italy at age 16, he went to work at the Michelin-starred restaurant Le Gavroche in London, England. By the time he was 17, Bosio was an executive chef on...

Chef Neal Langermann’s Seared Scallops with Sweet Potato Hash and Apple Cider Butter Sauce

by Randi Rom | Nov 8, 2019 | Arts & Life, Fish, Food, Pescatarian, Recipes, Seafood

Chef Langermann supervises Blackwall Barn & Lodge’s restaurant, catering and special events services. The restaurant showcases a farm-fresh, family-style (not plated) menu. Previously, he owned Langermann’s Restaurant in Canton, and served as corporate chef...

Chef Scott Hines’ Family Style Chicken

by Randi Rom | Oct 28, 2019 | Arts & Life, Food, Poultry, Recipes

Chef Hines is responsible for overseeing all food service operations at the Hotel Revival, Baltimore. Hines’ passion for the culinary world dates back to his pre-teen years when he learned the ins and outs of the kitchen at the Philadelphia restaurant where his...

Rising to the Occasion

by Aliza Friedlander | Oct 25, 2019 | Arts & Life, Baking, Breads, Food

Five-and-a-half years ago, I baked my first homemade challah. I was 28 weeks pregnant with my oldest daughter, mourning the sudden passing of my mother-in-law, when one of my closest high school friends, Vicki Hervitz, suggested we bake challah together for...

Why You Should be Cooking your Chicken Soup in the Oven

by The Nosher | Oct 18, 2019 | Arts & Life, Food, Recipes, Soup

By Rachel Myerson My mom serves matzah ball soup every Friday night (#momgoals), and she’s always made it in the oven. When I left home and found myself without my weekly fix, I called her for the recipe and followed suit. I didn’t realize that this was unusual until...

Like Babka? You’ll Love this Recipe for Chocolate Kokosh Cake

by The Nosher | Oct 10, 2019 | Arts & Life, Cookies & Cakes, Food, Recipes

By Chaya Rappoport If babka is the hip Jewish treat du jour, then kokosh cake is its slightly homelier cousin of yesteryear. But don’t let that description turn you off because what kokosh cake lacks in razzle-dazzle, it makes up for in the most important of ways:...

Molly Yeh’s Apple Cider Brisket

by The Nosher | Oct 8, 2019 | Arts & Life, Fall, Food, Meat, Recipes, Slow cooker

By Molly Yeh This slow-cooked brisket is featured on season 4 of Molly Yeh’s Food Network show “Girl Meets Farm,” which captures her life on a sugar beet farm. Flavored with apple cider and maple syrup, it embraces Rosh Hashanah food traditions and, best of all, can...

Sephardic Chicken Soup With Lemon and Egg

by The Nosher | Oct 2, 2019 | Arts & Life, Food, Recipes, Seasonal, Soup

Scan the menu of just about any Greek restaurant in the U.S. and you will see avgolemono listed prominently in the soup and salad section. A thick, velvety concoction of chicken broth, rice or orzo, egg, and lemon, avgolemono soup is firmly fixed in most Americans’...

Apple Honey Goat Cheese Tart

by JMORE Staff | Sep 18, 2019 | Arts & Life, Baking, Food, Fruit, Pastry, Recipes, Rosh Hashanah

Print Recipe Apple Honey Goat Cheese Tart Votes: 0 Rating: 0 You: Rate this recipe! Course Dessert Cuisine Jewish Cook Time 35 minutes Ingredients 2 - 17.3 oz packages frozen puff pastry (4 sheets) thawed1 egg beaten6 oz soft fresh goat cheese about 2/4 cup packed1...

Orange Rosemary Chicken

by JMORE Staff | Sep 11, 2019 | Arts & Life, Food, Meat, Quick & Easy, Recipes

Print Recipe Orange Rosemary Chicken Votes: 0 Rating: 0 You: Rate this recipe! Course Main Dish Cuisine Family/Traditional Ingredients boneless chicken breastsaltpepper1/4 cup olive oil For the Glaze 2 cups apricot jam1 tbsp tamari1 orange juiced1 tbsp dried rosemary...