by The Classic Catering People | Mar 26, 2019 | Healthy, Low calorie, Passover, Recipes, Vegan, Vegetarian
Print Recipe Baby Kale Salad with Lemon Vinaigrette Votes: 0 Rating: 0 You: Rate this recipe! Course Salad, Vegetable Ingredients Salad: 1 bunch baby leeks1 bunch asparagus1/2 lb. kale Lemon Vinaigrette: 1/4 cup lemon juice freshly squeezed 1/4 cup white wine... 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 JTA | Dec 2, 2018 | Fish, Recipes, Sandwich
(The Nosher via JTA) – When I was creating the menu for Fletchers, the Jewish cafe I manage in Montreal, I knew that I needed to include gefilte fish, but there couldn’t be any limp romaine or parsley in sight. I took the elements of a traditional plate of... read more
by Staff Report | Nov 28, 2018 | Baking, Cookies & Cakes, Fall, Recipes
Print Recipe Apple Cider Doughnut Cake with Apple Cranberry Compote Votes: 0 Rating: 0 You: Rate this recipe! Course Dessert Ingredients Ingredients for apple cider mixture: 1 large Granny Smith apple or 2 small, or other tart apples 1 1/2 cups apple cider1/2 cup milk... read more
by Staff Report | Oct 10, 2018 | Healthy, Kosher, Recipes, Vegetarian
Eggplant in some form or another can be found on every restaurant menu in Israel. Halved roasted eggplant is the ambassador of these appetizers. Gorgeous, simple, and healthy, with its smoky aroma and smooth cooked center, it is the perfect starter. Roasting the... read more
Read the latest views and thoughts from Jmore Publisher Scott Rifkin, MD 