by Monita Buchwald
Ingredients:
4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup diced red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, peeled and coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned plum tomatoes
2 teaspoons minced, seeded jalapeño chile (optional)
½ […]

by Monita Buchwald
This version of mushroom quiche, which is adapted from a recipe in Thomas Keller’s Bouchon cookbook, is well worth the time it takes to prepare. Layering the sautéed mushrooms and shredded cheese ensures that they’re nicely distributed throughout the silky egg custard. This recipe appears courtesy of Food and Wine.
Qick Tip: The unmolded […]

by Levana Kirschenbaum
Ingredients:
8 servings of chicken, 16 pieces total: legs, thighs, cutlets
1 large onion, chopped
4 large cloves garlic, chopped
3 red bell peppers, cut in thin strips
3 large tomatoes, seeded and diced
1 cup dry white wine
Good pinch saffron
5 bay leaves
¼ cup basil leaves, packed
Freshly ground pepper to taste
Directions:
1. Sauté the chicken on all sides for […]

by Levana Kirschenbaum
Dipping fish fillets in coconut milk makes for an incredibly moist and tender fish. I love to coat my fillets with cornmeal, as it makes a thin, crisp, golden crust, much more so than flour or matzoh meal does. St. Peter’s fish, from the Kineret River in Israel, is also called tilapia when […]

by Laura Frankel
Serve these meatballs as part of a Purim feast. Traditionally, the meatballs would not be browned before being poached. As a chef, though, I think the caramelized crust on the meatballs is essential and gives them a great texture and more pronounced flavor. You can opt to do it either way. Although only […]

by Levana Kirschenbaum
A meal in a package! That’s what this simple fish dish is. Enclosing it with its toppings in foil or parchment seals in all its flavors. Papillote is a cute French word that means curl, flutter or blink. In the food world, it refers to the frill that tented paper forms around […]

by Levana Kirschenbaum
A great cut of meat hardly requires any flourishes. Case in point–this recipe here. After you’re done cooking the London broil, all you really need is some salt and pepper to taste. But for Shabat, feel free to dress it up with this simple olive sauce to add a more exotic flavor.
For the […]

by Laura Frankel
I know this sounds strange at first, but, it is delicious. After all, chocolate and wine are best friends, right? This rich sauce is amazing drizzled over pan-seared rib-eye steaks. The chocolate adds just the right touch of velvety smoothness and subtle sweetness.
Adding roasted meat to a wine reduction is a classic technique. […]

by Levana Kirschenbaum
Here’s a main meal that will please kids and parents alike. If you’re counting carbs, skip the potatoes and leave them for your guests and children.
Ingredients 
one whole chicken, about 3 1/2 pounds1 large onion, sliced in a food processor4 large potatoes or sweet potatoes, cut in 2 inch cubes 2 tablespoons olive […]

by Levana Kirschenbaum
Ingredients
8 serving pieces of chicken (16 pieces total, including leg,s thigh, half breasts—with the skin on)
4 Macintosh apples, peeled and cut in wedges
2 tablespoons brown sugar
1 large onion, chopped
2 leeks, white parts only, chopped
1 teaspoon turmeric
1 bottle hard cider
2 cinnamon sticks
Freshly ground pepper to taste
3 tablespoons Calvados or Slivovitz
Directions:

Brown the chicken […]