Saffron-infused couscous – an Indian Sukkot
4 cups Israeli couscous
Large pot of water
2 teaspoons canola oil
Bring water to a boil, add couscous and reduce heat to medium, stir and cook...
Honey Apple Cake, serves six
3/4 cup white sugar
1 1/4 cups vegetable oil
3 eggs
3/4 cup honey
1 1/2 teaspoons vanilla
3 cups all-purpose baking flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4...
Israeli couscous
1 cup Israeli couscous
2 cups vegetable or chicken broth
4 tablespoons olive oil - divided
2 cups dried cranberries
1 English cucumber - diced fine
1 cup pine...
Andrew Zimmern: a man of unusual tastes
He’s eaten cow spleen in Sicily, fish eyes in Samoa and chicken-fried squirrel in West Virginia. And now he’s coming to Baltimore.
Andrew Zimmern, host...
A bubbe by any other name
by Marjorie Norris Krevor
WJW intern
Being a baby boomer, I am at the age where my children are grown or married. In fact, as I...
Updated Passover classics
Manischewitz truly is a Jewish mom's best friend (and I'm not talking about the wine). They've updated classic Passover recipes to meet modern palates...
The modern menu
Call it b'shert, but the day I decided to treat my family to baby lamb chops for dinner was the day I received The Modern...
Celebrating the tastes of Shavuot
Growing up in Denver in the 1950s and '60s, Shavuot was one of those holidays that only existed in my Hebrew schoolbooks. Sure, we...
Kitchen conversions
Chef Todd Gray, owner of Equinox in the District, prepares his pistachio crusted loin of lamb with roasted garlic jus. Photos by Stacy Zarin
Photos...
Updated Passover classics
Manischewitz truly is a Jewish mom's best friend (and I'm not talking about the wine). They've updated classic Passover recipes to meet modern palates...
