Rosh Hashanah braised short ribs with honey and thyme
By Ronnie Fein
Some people think of short ribs as rustic fare. But they are an ideal choice for the high holidays — and not...
Summer Rosh Hashanah menu
The High Holidays are remarkably early this year. With Rosh Hashanah falling on Labor Day, along with a worrying rise in COVID cases, hosts...
Make the most of August produce
By Linda Morel
I love late August. Farmers markets and backyard gardens are jumping, offering the summer’s best yield.
Think of crisp string beans, firm cucumbers,...
Meet the artisanal gefilte fish purveyor who wants you to eat more vegan food
Jeffrey Yoskowitz isn’t exactly known as an advocate of vegan food.
The food writer and entrepreneur is probably best known as the founder of Gefilteria,...
These desserts are just peachy
I adore peaches. When they come into season, I buy baskets of them at the farmers market, then end up with a glut because I...
Strawberry daiquiri? Pumpkin spice? We tried these hummus flavors so you don’t have to.
By Shannon Sarna
Hummus, a Middle Eastern chickpea and tahini dip, has been adopted and Americanized in every possible way in recent years. Americans haven’t...
Schmaltz is the secret ingredient you need for your salad
By Stephanie Ganz
If you, like me, are a regular chicken roaster, you’re halfway to one of the best salad dressings out there: schmaltz vinaigrette,...
A taste of Chinese San Francisco from your kitchen
By Keri White
I took a recent trip to San Francisco and was eager to experience its world-class Chinese food. It did not disappoint. We...
Summer hummus and easy salad/sides
I am a huge fan of hummus. It’s something that we always have in the fridge. Mostly, I buy a quality brand at the...
A twist on caprese
Caprese salad is the quintessential summer dish — ripe tomatoes, fragrant basil, a drizzle of the best olive oil, fresh mozzarella — really, it’s...
