By Shannon Sarna, The Nosher via JTA
• Published May 18, 2017
Mac and cheese is one of those comfort food dishes that is sure to bring a smile to anyone’s face.So when my co-workers suggested I try a mac and cheese made with Israeli couscous instead of traditionally larger pasta like elbows or shells or cavatappi,...
By Shannon Sarna, The Nosher via JTA
• Published April 6, 2017
Breakfast can be hard during Passover — no oatmeal, no toast and certainly no pancakes. (No, the boxed kind do not count.) I like making eggs or matzah brei or even shakshuka. But I am always looking for something a little different to serve as a satisfying...
(To be used for spooning over roasted vegetables, fish, chicken or meat.) Combine all ingredients for each sauce together in a food processor or blender and process to saucy consistency.Charmoula Sauce1/2 cup coarsely chopped fresh cilantro1/2 cup coarsely...
(Adapted from recipe in “Fress,” by Emma Spitzer)
• Published March 30, 2017
Ingredients1 fennel bulb, cut in half lengthwise and very thinly sliced1 tsp. coriander seeds2 carrots, peeled and shaved into strips with a vegetable peeler1 navel orange, peeled, halved horizontally and thinly sliced,1/4 c. packed fresh mint leaves,...
IngredientsTopping (Crust)1 c. pitted dates1/3 c. toasted walnuts, cooled1/3 c. toasted almonds, cooled1 tsp. vanilla extractFilling2 c. raw cashews, soaked overnight in cold waterGrated zest of 1 small lime1/4-1/2 c. freshly squeezed lime juice1/4 c....
Ingredients1 small to medium size head of cauliflower, should yield 2 to 3 cups once processed1/4 teaspoon kosher salt1/2 teaspoon dried basil (crush it even more between your fingers)1/2 teaspoon dried oregano (crush it even more between your fingers)1/2...
(Recipe may be doubled. Use two baking pans or dishes.)IngredientsSpice Mixture1 tbsp. coriander seeds1 1/2 tbsp. cumin seeds1 tsp. black peppercornsMarinade1 c. lightly packed fresh cilantro leaves and tender stems1 c. lightly packed fresh parsley leaves4...
By Margi Lenga Kahn, Special to the Jewish Light
• Published March 8, 2017
The festival of Purim, the most joyous of all Jewish holidays, celebrates the victory of the Jews of Persia over their enemies. Esther, queen to King Ahasuerus, learned from her Uncle Mordecai that Haman, the king’s Prime Minister, had secured an irrevocable...
By Margi Lenga Kahn, Special to the Jewish Light
• Published February 15, 2017
I recently presented a unique cooking demonstration to a gathering at Crown Center in University City. What made it unique was a remarkably contemporary vegetarian cookbook dating back before World War II. That book, originally written in Yiddish and...
By Shannon Sarna, The Nosher via JTA
• Published December 21, 2016
It’s sufganiyot season, and there are few things that make me as enthralled as legitimate, cultural/religious reason to eat copious amounts of freshly fried donuts.Sufganiyot, or donuts, are traditionally round fried donuts filled with raspberry jam...
By Margi Lenga Kahn, Special to the Jewish Light
• Published December 14, 2016
I know. You’re probably thinking you have too many cookbooks already. Enough is enough. That may be true for you, but nearly everyone I know, including me, would welcome a stunning new cookbook with well-written recipes guaranteed to invigorate the...
