Author: Shelley Wiseman
Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it. Three days later it will...
Author: Chris Morocco
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian...
Author: Anna Stockwell
A touch of horseradish gives this cured salmon recipe warmth and a bit of bite, while the beets give it earthy sweetness and vibrant color.
Author: Dianna Daoheung
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley...
Author: Sohla El-Waylly
Author: Bon Appétit Test Kitchen
Author: Paul Grimes
Jewish chicken soup is usually served with thin egg noodles or with matzah balls. The zucchini is my, not MGM's addition.
Author: Joan Nathan
Author: Diane Kochilas
Lamb chops need enough time on the grill to let the fat render. You'll get flare-ups as the fat melts onto the coals-that's inevitable-but instead of letting...
Author: Kelly Mariani
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
Author: W. Hodding Carter
Serve these easy boiled potatoes with slow cooker corned beef, or any hearty main course.
Author: Hugh Acheson
Author: Debra A. Broeker
Author: Sara Foster
Author: Einat Admony
Author: Nika Standen Hazelton
Author: Donna Spivey
Author: Joanne Weir