Ingredients1 large English cucumber, peeled and shredded½ cup onion, finely chopped (1 small onion)1½ cups low-fat plain yogurt1 tablespoon dried mint½ teaspoon pepper1 teaspoon saltDirectionsIn a medium...
Dough:3 cups unbleached all-purpose flour, plus more for rolling1 tsp. salt3 eggs1/2 cup plus 2 tbsp. cold waterFilling:Approximately 1 pound of a combination of leftover chicken and beef2 tbsp. schmaltz1...
Recipe adapted from “Cucina Ebraica: Flavors of the Italian Jewish Kitchen,” by Joyce GoldsteinPine nuts are popular in both Greek and Italian cuisine. In combination with spinach and raisins, this...
Fluden de Pasach: Originally published in the New York Times, April 20, 2005. Cashews, which originated in Brazil, and guava, are commonly used ingredients in everything from Brazilian meat curries...
(Adapted from recipe by Bizu “Riki” Mullu, printed in The Jewish Daily Forward, April 2005)In this African country, a variety of stews and vegetable dishes are spiced with “berbere,” a seasoning...
(Adapted from recipe by Orit Cohen, originally appeared on JSOnline, March 23, 2010)Early Dutch and Malay settlers had a profound influence on the cuisine of South Africa. The use of curries, sauces that...
I was never much of a quinoa fan until I tried the red quinoa salad at Mish Mish in Montclair, New Jersey. I fell in love with the salad and have been re-creating my own version ever since. This is a refreshing...
Recipe adapted from Wisconsin Cheese: A Cookbook and Guide To The Cheeses of Wisconsin by Martin Hintz and Pam Percy.Ingredients:1 cup unbleached all-purpose flour1/2 cup oat bran1/2 cup plus 2 tablespoons...
Ingredients:2 quarts whole milk1 cup heavy cream1/2 teaspoon salt3 tablespoons fresh lemon juiceCheesecloth (Available at most grocery stores.)Directions:Line a colander with a double layer of cheesecloth...
This recipe for Homemade Gravlax from a California blogger is simple to make and presents so beautifully on a platter. The first time I made this recipe I couldn’t believe how easy it was and why it...
Yield: 6-8 servingsWhat’s better than serving your bagels with capers and dill and slices of lemon? Adding them into one tasty homemade cream cheese to serve with your bagel spread. This can be made...
