Thanksgiving Side Dish: Horseradish Mashed Potato Recipe

For as long as I can remember, my mom always prepared the most delicious potatoes. She took red bliss potatoes, boiled them, and while they were steaming hot, she would douse them with a mixture of vinegar, fresh parsley and minced garlic. Only four ingredients, but those potatoes were to die for. Inevitably, she would serve them with her chicken cutlet (otherwise known to us as ‘milanesa’ in Spanish, or ‘schnitzel’ in German and Yiddish).

Posted on November 14, 2016

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15 Vegan Dishes to Serve at Rosh Hashanah

These vegetable-forward dishes aren’t just for vegans–they’re so delicious that everyone will want some! For your meatless dishes this year, consider seasonal vegetables and grains, accented with traditional holiday elements like pomegranate seeds, pomegranate syrup, beets, or an intriguing legume like blackeyed peas.

Posted on September 29, 2016

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Honeyed Carrots and Roasted Chickpeas with Tahini Recipe

Carrots are a core ingredient so ancient that recipes with carrots are found in Roman cookbooks. However, they did not take hold as a widely popular food in Ashkenazi cooking until later, during the Middle Ages. Carrots were also popular in Sephardic countries, in old recipes like Moroccan carrot salad, which transferred to Israel and the Americas; they have become an open canvas for Sephardic flavors on previously Ashkenazi-only tables.

Posted on September 22, 2016

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