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Jewish Journal

Tzimmes

by Daniel Holzman

March 12, 2015 | 12:58 pm

Photo from shutterstock.com

The one dish I could never get into at Passover was the Tzimmes, so for the first Passover at The Meatball Shop, I made an... read full article

  • Raw brownies

    by Mikaela Reuben

    March 12, 2015 | 12:55 pm

    Ingredients: (makes 9 bite-size brownies)

    • ¾ cup walnuts 
    • ⅔ cup chopped dates 
    • ¼ teaspoon cinnamon 
    • ⅛ cup coconut flakes 
    • ½ teaspoon...
  • Coconut turmeric cauliflower

    by Mikaela Reuben

    March 12, 2015 | 12:43 pm

    Ingredients: (makes 4 sides)

    • 1 ½ tablespoons coconut oil (and 1 tablespoon to coat cauliflower) 
    • 1 chopped shallot 
    • 1 inch ginger, peeled...
  • Belle’s chopped liver

    by Lisa Schroeder

    March 12, 2015 | 12:40 pm

    Ingredients: (makes about 2 ½ cups, or 8 to 10 servings)

    • 1 pound chicken livers
    • 3 tablespoons chicken fat (divided; see Love Note #1) or canola...
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  • Gefilte fish, the way my grandmother prepared it

    by Vitaly Paley

    March 12, 2015 | 12:35 pm

    There are two variations of this dish, or rather two different recipes. I vaguely remember eating both growing up, but have never prepared them myself....

  • Delicata squash with chestnut honey

    by Chef Ethan Stowell

    March 12, 2015 | 12:31 pm

    Ingredients: (serves 4)

    • 2 delicata squash, 1 to 1 ½ pounds in all 
    • 2 tablespoons extra-virgin olive oil 
    • Kosher salt and freshly ground...
  • Boca di Dama

    by Atalya Ein Mor

    March 12, 2015 | 12:24 pm

    Boca di Dama, or “Lady’s Lips” in Italian, is my favorite childhood cake.  My grandmother, who grew up in Libya (which was at that time under Italian...

  • Shoulder of lamb, roasted with root vegetables in white wine

    by Atalya Ein Mor

    March 12, 2015 | 12:10 pm

    Many ingredients but simple to prepare and worth every minute!

    This very popular dish can be prepared ahead of time and then reheated in the oven at...

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