Food & Dining

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

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....

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...

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...

  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...

By Linda Morel Like many modern women, Michelle Azar Aaron juggles many balls. She is a singer, actor and writer of her one-woman show, “From Baghdad...

By Emily Paster On Passover, Jews are prohibited from consuming any foods made with five familiar grains: wheat, oats, rye, spelt (which is actually just...

By Emanuelle Lee Charoset is one of the most important food components of the Passover seder. Its intense sweetness symbolizes the optimism in contrast to...

By Steve Kerbel Despite all the upheaval and social distancing, Passover will soon be here and we will need wine to celebrate. The availability of great...

By Shannon Sarna Tell someone you made the gravlax at your next brunch and I promise they will be impressed. The truth is that gravlax...