by Monita Buchwald
Ingredients:
4 plum tomatoes fine dice
1 cucumber fine dice
4 scallions (white and green) finely minced
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste
Directions:
Cut the vegetables and toss together. Set aside.
To Serve
1. Re-heat the falafel balls.
2. Warm the pita bread.
3. Dress the Israeli salad […]

by Monita Buchwald
Ingredients:
1 large eggplant
3 tablespoons sesame paste
Juice of 1 lemon
1 garlic clove crushed and salted
3 tablespoons cold water
1 teaspoon hot paprika
2 tablespoons of chopped parsley
Extra virgin olive oil as needed
Directions:
1. Prick holes in the eggplant and roast it in a 400° oven until the eggplant “collapses.” Remove the charred eggplant skin and squeeze out […]

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 Monita Buchwald
Ingredients:
1 pound fresh asparagus
2 tsp coarse salt
For the Mimosa
2 hard boiled eggs
1 teaspoon minced parsley
1 teaspoon minced chives
For the vinaigrette
½ teaspoon coarse salt
1 tablespoon mustard
1 tablespoon red wine vinegar
salt and pepper to taste
3 tablespoons olive oil
Directions:
1. Cut off ends, but not tips, of the asparagus
2. Fill large frying pan ½ way with water […]

by Laura Frankel

What better way to celebrate Israel Independence Day, than with a typically Israeli dish? In this case, I’m referring to shakshouka, or braised eggs in a spicy tomato sauce. The name comes from the Hebrew verb “leshakshek,” which means to shake, because it’s a bit of a scramble. And while there are […]

by Levana Kirschenbaum
For a refreshing change from traditional Greek salad, try this sweet and tangy summer salad. The red pepper flakes give it true zip. Use them as sparingly or abundantly as you wish.
Ingredients:
8 cups watermelon, cut into 1/2 inch cubes
3/4 cups crumbled feta cheese
2 cups cherry or grape tomatoes, halved
1 cup chopped fresh […]

by Marisa Fox-Bevilacqua
When it comes to this classic Passover dish, there’s a heated debate brewing: to soak or not to soak. What I’m referring to, of course, is whether to soak the matzoh sheets in water or just run them under the tap. I present a third alternative–soaking them purely in eggs. I find skipping […]

by Marisa Fox-Bevilacqua
Passover brings out the chef in me. Not only do I remember the tasty dishes my mom used to whip up and crave them, I’m driven to tinker in the kitchen and see if I can please my own kids–within the strict Passover parameters. Since pancakes are a proven breakfast crowd pleaser in […]

by Geila Bernstein
Cook’s Note: When I have a large crowd, I double the recipe and bake this is in an oven like a kugel at 350 degrees for about 20-25 minutes.
For the Brei:
Ingredients:
4 sheets of matzoh broken into pieces
4 large eggs
¼ teaspoon salt
½ teaspoon cinnamon
Butter or oil for frying
For the Apples:
5 Granny Smith apples, peeled […]

by Chana Citron
How we start our day determines how we spend the day. If we begin with a healthy breakfast, chances are we’ll have a healthy day. A new study confirms this long-held theory and also shows a correlation between skipping breakfast and weight gain in kids. “There’s a pretty significant inverse association between how […]