Food & Dining

These homemade condiments will add oh là là! to your meal

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There are worse people to be trapped with during a pandemic than a sibling in his final semester of culinary school. My 27-year-old brother, Armand...

Embrace the summer brisket: tacos with carrot slaw

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  By Rebecca Firkser When I was growing up, I knew brisket as an island of meat in a sea of sweet brownish-red sauce with carrot-plank...

Salmon cakes can come in handy

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We had salmon cakes for dinner the other night and they were a total revelation. I had bought two cans of good-quality salmon. I bought...

These German Jewish pastries are like rugelach — but better

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By Joanna O’Leary Don’t you dare call them Jewish sticky buns. This rolled pastry laced with sugar, raisins and ground nuts so named for its spiral...

The Syrian frittata you will make again and again

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By Stephanie Hanan Spinach jibn is a traditional Syrian way to prepare vegetables, akin to a crustless quiche. It’s most common to find it with spinach,...

How to make cheesecake in your Instant Pot

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By Sheri Silver A quick search for “Instant Pot recipes” will yield hundreds of ideas for savory dishes — everything from chilis, pasta, soups, casseroles,...

What’s for dinner? Smoked turkey bean soup!

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  I had a bunch of past-their-prime veggies in the crisper drawer, but not enough of any one to create a dish. An onion, a...

Make the fattoush salad from this film about Jewish and Palestinian foods

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By Gerri Miller To quote noted Israeli chef Yotam Ottolenghi, “Food can bring people together in a way nothing else could.” That’s the premise of...

A few easy recipes for those who don’t like to cook

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By Linda Morel In mid-March, as the COVID-19 pandemic swept through American cities, I was alarmed that a friend walked to restaurants every night to...

How to make my grandma’s Russian dumplings

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By Sonya Sanford My grandmother’s kitchen was barely the size of a hot tub. Somehow, in that tiny, immaculate space she could cook enough food...