by Chana Citron
Ingredients:
1 bunch kale, collard greens or bok choy–washed, trimmed and sliced.
1 leek, halved lengthwise, rinsed and sliced
2 cloves garlic, minced
1 box mushrooms, sliced
3 teaspoons olive oil
1 tablespoon soy sauce
1 tablespoon Ume Plum or rice vinegar
Juice of ½ a lemon
Salt and pepper, to taste
Directions:
1. Bring 3 inches of water to boil in a […]

by Chana Citron
If your sweet tooth is keeping you from sticking to your New Year’s resolution, take heart. There are ways to satisfy your craving while still eating healthy. What’s the secret? Try a winter squash. With more than 15 varieties to choose from, you won’t get bored sampling this satisfying […]

by Laura Frankel
Winter time means comfort food, and the creamier the better. Number one on my list is polenta, which is really Italian cornmeal. I love its texture and the way it compliments so many dishes. It can be prepared in a creamy style–such as in the recipe below–or firm and […]

by Geila Bernstein
Ingredients:
1 pound sweet Italian sausage
2 cups chopped onion
4 cloves garlic, mashed
5 shallots, chopped
¾ cup pine nuts, toasted
3 Granny Smith apples, cut into
¼-inch slices
½ cup dried cranberries
1 cup chopped celery
4-6 tablespoons schmaltz (chicken fat) or margarine
2 tablespoon chopped thyme
6 large sage leaves, chopped
¾ cup dry white wine
1 cup apple cider
1 15-ounce package unseasoned bread […]

by Geila Bernstein
Quick Tip: Blanching the Brussel sprouts a day in advance can spare you an extra step on your big cooking day. Just boil them until they’re bright green and still a little firm, rinse them under cold water to stop the cooking process, and store them in the fridge.
Ingredients:
1 15-oz jar of […]

by Monita Buchwald
Looking for a dish that truly multitasks? Search no further. This tasty side can stand by your turkey on Thanksgiving, then return in its own right a day or two later. Just mix it with your leftovers and serve it as a cold salad for Shabbat lunch. Now that’s turning over a new […]

by Anthony Paris
There are few earthly pleasures quite as earthy as ratatouille. While some recipes call for eggplant as the main ingredient, others, such as this classic one from Provence, cast squash as the star. Don’t drown out its subtle taste by adding too many other vegetables. Just some pepper, onions and a few spices […]

By Laura Frankel
Next time you’re about to serve rice or potatoes with your chicken or veal, consider this whole grain alternative. Not only is it more nutritious, it has a nice nutty flavor that’s a great compliment to poultry, meat or fish. Toss in raisins and pine nuts, and you’ve instantly dressed it up for […]