We practice radical hospitality!

Follow us

FacebookTwitter

jewish-food

Subscribe to jewish-food feed
Updated: 57 min 17 sec ago

6 soups and stews from Israel to warm you this winter

21 hours 44 min ago
by Josh Lew for FromtheGrapevine

These hearty dishes will make you forget about the cold weather.

A good soup can warm your body from the inside. When winter begins, so too do people's cravings for steamy bowls of broth. The cuisine of every country that experiences cold weather has at least a few trademark soups and stews. The best of these recipes are often exported to other four-season places around the globe.

Continue reading.

Dreamy Vegan Cauliflower Alfredo Sauce

Mon, 02/11/2019 - 12:00am
From theendlessmeal.com

 

This rich, creamy, and totally dreamy Cauliflower Alfredo Sauce recipe is 100% dairy-free. You'll be amazed at how delicious vegan can be!

 

You guys, cauliflower alfredo sauce is E.V.E.R.Y.T.H.I.N.G! Seriously, it's become my life. I know we're all on that get-healthy-in-January train right now (all aboard!) but I swear this cauliflower alfredo is going to see us through the whole year.

Continue reading.

Short Ribs Are Back

Mon, 02/04/2019 - 12:00am
By Joan Nathan for Tablet Magazine

This lowly cut of beef, once popular for Jewish holiday meals in Eastern Europe, takes on the flavors of Morocco

In the “old country,” when people wanted something special for Friday night or holidays, they braised flanken, what many of us now call short ribs. They had no “brisket” as we know it—what we call brisket, now a staple for Jewish holiday meals, is an American cut of beef. In Europe, their cut was smaller, cheaper, fattier, and less uniform as it was difficult to saw around the bones.

Continue reading.

CARAMELIZED ONION CHICKEN

Mon, 01/28/2019 - 12:00am
Shifra Klein for The Joy of Kosher


A sweet and savory chicken dish that takes minutes to prepare. The secret is the onions and the long cooking time.


Continue reading.

How to eat figs

Mon, 01/21/2019 - 12:00am


Today, Monday, January 21, is Tu BiShvat. It is customary to eat figs. If you've never used this lovely fruit, here are some tips for buying and using figs.

 

 
 
by Sarah F. Berkowitz for FromtheGrapevine 


From sweet black mission figs to the more delicate Adriatic and Kadota varieties, we're here to fulfill your fig fancy.


If you’re wondering how to eat a fig, you’ve come to the right address. I’m somewhat obsessed with figs, and am known to some of my friends and neighbors as Princess Fig, which obviously gives me the highest fig-titious certification that exists in the fruit universe.

The proper way to eat a fig is to simply reach up and pick one off a tree, twist off the top stem, split the fig gently in half, and enjoy the sweetness. When you’ve had your fill of straight-up figs, collect extras in a bucket and bring them home to make fig jam, fig bruschetta, orange fig and honey galette, or just slice them up and add them to your salad.

Continue reading.

A Tu B’Shevat Recipe That Brings the World Together

Mon, 01/14/2019 - 12:00am

 

This recipe is featured in Jvillage Network's Tu B'Shevat Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

 

By Joan Nathan for Tablet Magazine 


This quinoa salad combines Andean grains with Asian fruit to make a colorful vegan medley for the holiday


On my most recent visit to San Francisco, I ate a symphony of persimmons. At Chez Panisse, Alice Waters’ famed shrine to local food in Berkeley, the bright-orange fruit was shaved paper-thin over salads, pureed with sugar, eggs, and cream to make the perfect persimmon pudding, and served whole in a copper bowl to be easily plucked for a fresh and delicious dessert. At Hardwater, a Bourbon bar opened by chef Charles Phan of The Slanted Door fame, I ate crispy Brussels sprouts coated with a persimmon and mustard jam. While at Greens Restaurant, a wonderful vegetarian eatery started by Jewish chef and now cookbook author Deborah Madison, I ate the best quinoa salad I have ever tasted, served with—you got it—persimmons.

Read & Watch.

In Israel, it’s knafeh that takes the cake

Mon, 01/07/2019 - 12:00am
By Jessica Halfin for Israel21c


As the sweet, sticky, cheesy treat has entered contemporary cuisine, knafeh is open to interpretation by home cooks, restaurant chefs and hipsters.


In South Tel Aviv, in a gentrified historical neighborhood called Florentin, British immigrant Dean Essa recently opened a new culinary hangout, Kanafanji.

It may look like a hip espresso bar, but Kanafanji specializes in knafeh (also spelled “kanafeh”), an Arabic dessert made with shredded vermicelli-like pastry noodles (kadaif) moistened with clarified butter, covered with crumbles of sheep or goat cheese and seared on both sides until golden. Before serving, the knafeh is showered in spiced heavy syrup.

Continue reading.

Warm yourself this winter with Israel’s favorite hot milk drink… and win a cookbook

Mon, 12/31/2018 - 12:00am
Israel21c
 

In the second in our Tayim cooking videos, our chef shows you in less than a minute how to cook the warming Mideast beverage, sachlav. Share the video and you could win a great Israeli cookbook!
 

First we started with donuts, now we teach you how to make the popular Middle East hot milk beverage – sachlav – in the second cooking video of our new Tayim (tasty) series.

In less than a minute, 21see’s Tayim videos teach you how to make classic Israeli dishes in your own kitchen.

Watch & Read.