Advertisement

Food

One Spring Pasta Sauce Four Ways

Nothing is more versatile than a light tomato sauce brimming with vegetables, because it changes dramatically depending on the ingredients you add and the...

Menu for the Spring Palate

I had the good fortune to spend an early spring weekend at the Lodge at Woodloch in Hawley, Pa. In addition to the glorious...

Breakfast Classics with a Twist

For the week of spring break, I offered our home to my daughter’s high school crew team as their clubhouse. During the “break,” the...

Oh, Deer

Deer me! I had the good fortune to come into possession of some ground venison recently, and it resulted in two spectacular meals for the...

Iraqis and Russian Jews Schmooze with Fried Foods

If there ever truly was an authentic melting pot, it was in the Reading Terminal Market kitchen on April 17. The market hosted the...

Matzo Toppings Enliven Passover Snacking

During Passover, many of us eat matzo at all three meals. No snack is complete without matzo. We usually spread butter or cream cheese...

Falafel at the Center of Newest CookNSolo Venture

It opened on April Fool’s Day, but the popularity of Michael Solomonov and Steven Cook’s latest venture is no joke. The restaurateurs behind Zahav, Dizengoff,...

A Modern Seder that Honors Tradition

As the celebration of Passover approaches and hosts begin to plan their menus, we can count on a number of dishes that are pretty...

Four Cups, Five Stars: Sophisticated Kosher Wine Increasingly Popular at Seders

By Deborah Fineblum | JNS.org Even the most finicky wine snob won’t be able to “pass over” the new generation of kosher wines. Increasingly, the...

Making Passover Memorable and Delicious Without Too Much Fuss

By Elizabeth Kurtz | JNS.org Everyone needs crowd-pleasing recipes we can turn to over and over again. This is important for every holiday, but especially...