Food & Dining

The sides have it

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I have played around with vegetables of late. And as spring finds its stride and we turn to lighter fare and simply grilled proteins,...

How to make pampushky

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By Sonya Sanford Pampushky are fluffy, soft Ukrainian garlic bread rolls. Ukraine was known as the “breadbasket” of the Soviet Union, and both garlic and...

A riff on hummus

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I know, I know, why mess with perfection? Hummus is practically its own food group in my house. Whether it’s the store-bought version we pull...

The secret not-so-Jewish history of gefilte fish

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By Rachel Ringler Some see gefilte fish as a delicacy, others as something too disgusting to contemplate. Either way, it would probably appear on most...

Paula Shoyer updates Jewish cuisine for Instant Pot cooking

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Quick and simple. That’s what Paula Shoyer likes about the Instant Pot. Instead of using a pot for her spaghetti, another pot for her...

Beyond the seder: Delicious dinners without the chametz

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Passover lasts for eight days. Most people only do one, or maybe two seders, but if you strictly observe the holiday, that still leaves...

Masa Tiganitas is Sephardi matzah brei — but much better

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  By Rachel Ringler This recipe takes the ubiquitous matzah brei, a mash-up of fried matzah and egg, and turns it into something sublime. In his landmark...

Chremslach are your new favorite Passover pancakes

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By Joe Baur I see your carefully curated Instagram brunch with chia seed pudding, avocado toast and kombucha and raise you this: Chremslach. Chremslach (“chremsl” for singular)...

Make-ahead Passover menu

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By Linda Morel Preparing food for Passover this year is a challenge. The holiday begins at sundown on Saturday, March 27 — just as Shabbat...

Passover foods to make kids feel special

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By Linda Morel My grandchildren get excited by the Passover story. There are good guys — our ancestors, the Hebrew slaves; and bad guys — the...