Ingredients: 4-5 large ripe, but not soft, Bartlett pears ¾ c. dry white wine ¾ c. water ¾ c. granulated sugar 10 cardamom seeds, lightly crushed with  back of a knife or with mortar and pestle cloves ½...

Ingredients:Squash:1 large butternut squash, about 3 lbs., yielding about 7 cups of peeled, 2-inch cubes4 tbsp. extra virgin olive oil2½ tbsp. balsamic vinegar 5 sprigs fresh thyme or rosemary,...

(Recipe slightly modified from “King Solomon’s Table” by Joan Nathan)As an alternative to brisket, or perhaps an option on your holiday table, here is Nathan’s recipe for Fessenjan, a Persian walnut...

Recipe slightly modified from “King Solomon’s Table” by Joan Nathan. Nathan precedes this recipe with a quote from the Abaye:“Now that you have said that an omen is significant, at the beginning...

(Recipe slightly modified from “King Solomon’s Table” by Joan Nathan)It is believed that the Jews in Sicily learned to make whey cheese and carried that knowledge with them to Rome.  The cake is...

Recipe slightly adapted from “Pati’s Mexican Table,” by Pati JinichIngredients:1, 3-4 pound whole chicken cut into pieces, plus two additional pieces1 tsp. coarse kosher salt, plus more to taste½...

It is not often that a restaurant excites my palette and my curiosity. And not just mine. Indeed, Bon Appetit recently named this St. Louis restaurant as a finalist on its Best New Restaurant List.When...

Shannon Sarna, The Nosher’s editor, offers something for cooks of all levels in “Modern Jewish Baker.” (Emily Goodstein)NEW YORK (JTA) — There’s challah bread, which any carb lover can tell you...