Food & Dining

A few easy recipes for those who don’t like to cook

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By Linda Morel In mid-March, as the COVID-19 pandemic swept through American cities, I was alarmed that a friend walked to restaurants every night to...

How to make my grandma’s Russian dumplings

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By Sonya Sanford My grandmother’s kitchen was barely the size of a hot tub. Somehow, in that tiny, immaculate space she could cook enough food...

It’s the perfect time to get into pickling

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By Sophia Gottfried You’ve tried coaxing a sourdough starter to life or braiding a challah, turned speckled bananas into muffins, maybe even churned out sheets...

A trip to Spain while you shelter in your kitchen

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Those of you who read my column regularly know that I am afflicted with the travel bug. I had the good fortune to visit...

How to make labneh using your Instant Pot

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By Emily Paster With everyone sheltering in place and spending their days at home, now is the perfect time to tackle a DIY kitchen project...

Flounder with caramelized lemons: simple but grand

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  This dish is simple enough for a weeknight but grand enough for company. I threw it together with some basic ingredients, and it was...

I tweaked #TheStew from The New York Times

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Earlier this year, The New York Times Food Section put out a Sunday supplement containing one-dish/one-sheet/one-pot meals to encourage us to cook. (See Feb....

What to eat on all the other days of Passover

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By Linda Morel People know what to serve at Passover seders: gefilte fish, matzah ball soup, hard-boiled eggs and Bubbe’s brisket. But after consuming those...

Sephardic holiday Mimouna a most delicious way to celebrate the end of Passover

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By Sonya Sanford You may already be familiar with Mimouna, a Sephardic holiday that originated in Morocco and marks the end of Passover. On the...

These chocolate crepes are perfect for Passover

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  By Emily Paster When it comes to Passover cooking and baking, my favorite flour is not the dreaded matzah cake meal, which can make baked...