Sunday, September 25, 2016 Elul 22, 5776
By:
Keri White | JE Food Columnist
The open flame gives the crust a crunch and heft that is downright heavenly, and the smoky flavor complements just about every topping you can imagine.
Comment0
By:
Linda Morel | JE Food Columnist
Mint shows up in Sephardic salads, meatballs and sauces, where the Ashkenazi palate least expects them. Admittedly, mint is an acquired taste. Both refreshing and bold, mint is alluring precisely because it can’t be tamed.
Comment0
By:
Keri White | JE Food Columnist
Like many meat curries and kebabs, they are often either marinated in yogurt or finished with ghee (clarified butter), which presents a problem in the dairy/meat realm. But a smidge of coconut milk solves that problem, resulting in terrific flavor and texture.
Comment0
By:
Keri White | JE Food Columnist
The novelty of these dishes at dinner, simple though they are, offers a bit of a wow factor, especially for the young.
Comment0
By:
Keri White | JE Food Columnist
The selection here offers a quartet of tasty vegan dishes that do double duty.
Comment0
Advertisement
Advertisement

Advertisement