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
Ingredients:
1 cup dried garbanzo beans
1/3 cup sesame paste
1/3 cup fresh lemon juice
3 garlic cloves minced
½ teaspoon cumin
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh dill
Salt and pepper to taste
Directions:
1. Place the beans in a bowl and cover with water 2” above the beans. Let them soak overnight.
2. Drain well. Cook the […]

by Monita Buchwald
Ingredients:
1 cup dried garbanzo beans
2 oz salmon fillet
1-2 minced garlic cloves
1 tablespoon parsley
1 tablespoon fresh lemon juice
1.5 tablespoons sesame paste
¼ teaspoon turmeric
¼ teaspoon cumin
½ teaspoon black pepper
1 teaspoon salt
1 egg
2 tablespoons breadcrumbs
Canola oil as needed for cooking
Pita bread for serving
Directions:
1. Place the beans in a bowl and cover with water 2” above […]

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 Monita Buchwald
Ingredients
2 cups finely diced Yukon gold potatoes
4 tablespoons butter
6 leeks, cleaned and cut into 1 inch pieces
3 cups vegetable or “no-chicken” broth
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of nutmeg
11/2 to 2 cups sour cream or heavy cream
1 tablespoon chopped chives
Directions
1. Cook the potatoes in salted water to cover until just […]

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
My friend Diane prepared this dish one Shabat and blew us all away. Not only did her quinoa have a lovely crunch, it had an intense flavor, too. I begged her for the recipe and have been preparing these pearly nuggets to the delight of my guests ever since. Perfect for Passover–quinoa isn’t […]

by Faye Levy

At a Passover party given by Women’s American ORT, I met 85-year-old Faye Waldman, who made delicious salmon cakes and gave me the recipe. The secret to their refined flavor was the fresh salmon that Ms. Waldman poached in white wine. Ms. Waldman enriched the cakes with real mayonnaise and sauteed them in […]