Vegetarian Passover Recipe: Sweet Potato and Swiss Chard Gratin

March is such a tempting mistress. The sun is in the sky later and the flowers are beginning to pop up, but it’s still just a bit too early for an appreciable amount of spring produce to show up at farmers’ markets. I spend March wistfully looking out my window at my vegetable garden, waiting for something, anything to happen. One more month of root vegetables and then I’m moving to California (for real this time).

Posted on March 23, 2017

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How to Make Chopped Liver

Chopped liver is a staple on holiday tables during Passover and Rosh Hashanah, as well as served up deliciously at Jewish delis across the country. It is a beloved, old-world dish born out of the desire to use every part of the animal – even the livers. And so its origins are quite humble. Still, the result of the livers with fried onions, oil or schmaltz and either eggs or vegetables is a super rich spread fit for a king. (Also, it’s really quite easy to make!)

Posted on March 22, 2017

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Easy Ma’amoul: a Middle Eastern Jewish Dessert

Ma’amoul is a traditional small pastry from the Levant (the area between Syria in the north and Egypt in the south including Lebanon, Israel and Palestine). Muslims, Christians and Jews lived in this area, alongside each other for over 1500 years. Among the many cultural and culinary traditions they share are the date and walnut-stuffed cookies called Ma’amoul.

Posted on March 20, 2017

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How to Roast a Kosher Heritage Chicken (SPONSORED)

Chicken—roasting it, simmering it, sharing it—is more often than not on the menu for Shabbat and many Jewish holidays. And as careful as we are in going to the right butcher or grocery store, it can be hard to know which chicken to buy. But it turns out, we recently learned, that the quality of the chicken you buy can vary greatly depending on the breed.

Posted on March 14, 2017

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Cocido: A Spanish Dish with Jewish Roots

Chef Jim Solomon, owner of the Boston restaurant, The Fireplace, likes to stir the pot. The award-winning Jewish chef’s recipe for “Spanish Inquisition Remembered” is a boldly named new twist on a centuries-old Spanish chickpea-based stew known as cocido, that will spice up the Purim menu and the conversation around the Purim dinner table.

Posted on March 9, 2017

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Easiest Hamantaschen Recipe, Ever

We know that hamantaschen can be tricky to master. The cookies explode, the dough is too crumbly, the list goes on. So if you don’t feel like going through the hassle of making dough from scratch, just go to the supermarket and pick up some prepared pie crust. Yes, that’s right – pie crust. Then use your favorite fillings like nutella, jam or even savory flavors like pesto and cheese. Watch me and my crazy kids make hamataschen or read below for the full instructions.

Posted on March 9, 2017

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