Recipe: Blast the heat for a charred vegan salad
Jewish Journal
June 6, 2016
Going vegan tastes so good when you turn up the heat on garbanzo beans and create a beautifully charred vegetable salad.
Category
Recipes
Recipe: Fennel granola is a wild breakfast treat
Jewish Journal
May 6, 2016
Granola is a marvelous vehicle for foraged seeds.
Recipe: Bengali lemon coconut fish
Jewish Journal
April 29, 2016
This delicate fish dish is traditionally made with the Bengali lime, called Gandhoraj.
Passover dessert: Pistachio and tart cherry chewy cookies
Jewish Journal
April 25, 2016
Passover is a Jewish holiday celebrating freedom.
A lasagna for Passover that melds French, Italian flavors
Jewish Journal
April 18, 2016
The differences between Ashkenazic and Sephardic Jewry\’s foodways are clearest at Passover.
Recipe: Passover sweets
Judy Zeidler
April 13, 2016
Passover is our favorite family holiday — last year we hosted nearly 40 people at our house. It’s also one of the most complicated.
Bay area chef revives tradition of supper clubs
Jewish Journal
April 13, 2016
What’s the difference between a “pop-up” restaurant and a supper club? About 50 years.
The celebrated chef of Sqirl refreshes the Passover meal
Naomi Pfefferman
April 13, 2016
On a rainy Friday morning, the weather did not deter the devotees lined up outside Sqirl, Jessica Koslow’s nationally renowned cafe.
“Cook, Pray, Eat Kosher” is the best of both worlds
Kylie Ora Lobell
April 13, 2016
Mia Adler Ozair’s new cookbook isn’t just about kosher recipes.
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