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).
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.
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.
There’s something about carrots at the farmers market that I find utterly addictive. I can’t pass them by without buying them, especially when they still have their beautiful green stems. They just get me every time.
We know you guys are starting to stress out about the holidays (and we are too maybe just a little). So we’re starting to plan out all the small things we can do in advance to alleviate some of that last-minute, harried running around. And so many side dishes can be made a few days ahead or even a few weeks ahead and frozen.
This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday like Rosh Hashanah. It’s especially nice when served plated individually and topped with the sweet potatoes and cashews.
Quinoa and I have not always been friends. I much prefer rice and pasta over the hyped-up grain even though I know people love it. And what’s not to love: it’s gluten-free, packed with fiber and protein and it’s even Passover-friendly.
I have a neighbor who makes the best cholent in New York, possibly in the Tri-State area. (Sorry, Mom!) He makes it with beer, beef cheeks, and a host of secret ingredients and the result is a stew that tastes rich, spicy and almost like it came out of a smoker. It’s amazing. This isn’t it.