Have you ever tried dessert hummus? That’s right – a sweet hummus. No, it’s not exactly traditional, but it is as simple as making classic hummus. Instead of savory ingredients like garlic, tahini and cumin, you add dates, maple syrup and even cocoa powder.
I grew up going to Rein’s Deli outside of Hartford, Connecticut — almost exactly halfway between my home in Massachusetts and my grandmother’s house in New York. Stopping at Rein’s on a road trip was sometimes a treat but often a necessity for my parents (my sister, Jenny, and I were usually fighting loudly in the back seat). I remember liking the barrel of pickles, the endless menu, and the enormous, messy sandwiches at Rein’s. My dad always got the tongue sandwich with Swiss and I always got a kosher frank (no kraut). As I got older and my tastes evolved, I occasionally branched out to egg salad or a Reuben (or a Rachael, if I was feeling especially risqué).
Keeping your healthy New Year’s resolutions are easy at first. Full of motivation, you cook healthy soups and stews, and pile your plate high with plenty of vegetables. Eating well for breakfast, lunch, and dinner is part of a healthy lifestyle. But what about the meals in-between? It’s way too easy to give into your brownie craving when you don’t have a healthy alternative in hand.
There was nothing like lox, until we tried carrot lox. According to Food 52 and several of our blogging friends, it might even be (gasp!) better than the actual thing. Pair it with some nut-based cream cheese, fresh dill and a vegan bagel, and you’ll be hooked. This year, we’re expecting lots of creativity in the world of vegan meat and fish, and there’s no better place to start than carrot “lox.”
A friend recently reached out because she decided to slowly introduce meat back into her diet after being a vegetarian for over 20 years. But, she had never cooked meat – where should she start??
One of the things I like most about Sephardic food is the enveloping aroma of warm spices that just screams comfort food. It’s like a cure for everything from physical to mental.
Wisconsin, where I’m from, has a culinary landscape rich with cheese, beer, and deep-fried foods. You can enjoy all three of these food traditions in one delicious, melty bite with a basket of deep-fried, beer-battered cheese curds. (Cheese curds are the youngest form of cheese, springy and squeaky when fresh.) I recently learned that such a combination of fried, salty cheese, happens to be perfect for Hanukkah!
I have tested root vegetable variations on the classic potato latke before, and sweet potatoes, in my experience, can be subbed in 1-for-1 to replace white potatoes in most latke recipes. When fried, the starch in sweet potatoes breaks down to sugar, leading to a delicious lightly caramelized flavor, perfect with a dash of cinnamon and eaten as fast as you can get your hands on them.
Bourekas are a Sephardi, and more specifically Turkish, treat coming from the word borek which means pie. They are often made with phyllo dough and can be shaped in a variety of ways. In Turkey they are formed into circles. But in Israel they are formed into small, hand-held pies akin to empanadas. Bourekas are one of the foods I most look forward to enjoying when I visit Israel. And you can truly find them everywhere — small ones at the breakfast buffet, larger ones at coffee shops, or row after row in the market — all shaped differently depending on the filling: potato, mushroom, eggplant, spinach or cheese.