Food & Dining

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...

Move over brisket and sponge cake: Feast on Sephardi food this Passover

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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...
Passover flours

5 flours that will change your Passover desserts

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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...

What to do with leftover charoset? Try this chicken with thyme recipe.

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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...

Four (or five) cups of wine in support of Israel

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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...

How to make pastrami gravlax and impress your friends

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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...