by Faye Levy
Pistachios and pomegranate juice make Persian haroset unique and unlike most other kinds of haroset, it contains bananas, too. This haroset is based on a recipe from Nilu Saadian, whom I often met at the Chabad of Woodland Hills. She buys a special haroset spice blend at Persian kosher stores, but I add […]

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 […]

by Chana Citron
“A land of wheat, and barley, and vines; of fig trees and pomegranates; a land of olive oil and honey.”The Bible tells us that our Holy Land is blessed with these seven species, which we eat on Tu B’Shevat. Regularly using theses grains and fruits in our diets should bring us […]

by Laura Frankel
No need to save this Indian condiment for just nan. For a refreshing alternative to applesauce, try this atop your latkes and discover a new Chanukah miracle.
Ingredients:
2 cups apple cider vinegar
1 cup sugar
1 cup brown sugar
1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons […]

from Tea Cuisine by Joanna Pruess With John Harney
Ingredients:
2 teaspoons jasmine tea leaves
½ cup sugar
Grated zest of 1 lime
Juice of 1 lime
4 kiwi peeled and sliced
1 ripe honeydew (5 pounds) flesh scooped into little balls or cut into small dice
12 ounces green grapes, stemmed, and cut in half
Sprigs of fresh mint for garnish
Directions:

Bring 1/3 […]

By Geila Bernstein
Who’s Allie? She’s the woman who penned this recipe for the Teaneck Jewish Community Cookbook some 30 years ago. I was looking for a good pareve dessert to serve for the High Holidays and I stumbled upon this recipe. It was for your classic rustic apple cake, easy to prepare, nothing too fancy […]

By Laura Frankel
Cakes, pies and other treats often feel too heavy after a big meal. My solution: Baked apples. They’re picture perfect and healthy. Place them on a gorgeous platter, spoon some sorbet around them, and feel good about serving your family and friends something natural and delectable.
Quick Tip: Apples can be baked 4 hours […]

by Laura Frankel
For a novel way to show off all the flavors of apples and honey, try this sorbet. The walnuts add crunch, but if you don’t like them, leave them out–the sorbet will still be delicious. Honey varies in flavor and fragrance so choose one you really love. I recommend an organic summer flower […]

“I always have jars of preserved lemons in the kitchen. They have a silky texture and distinctive flavor, are essential ingredients in Moroccan cooking and have found their way into many other foods. I slice them into salads and stews, toss them into pilafs, shake them in vinaigrettes, and use them to garnish countless other recipes. Traditionally, the recipe takes a month. But you can use this quick method and have preserved lemons in three days. It’s not the same as the long cure, but will do in a pinch.”

—by Laura Frankel

Each chef has a secret weapon—an ingredient she pulls out to make her food distinctly her own. And pomegranate molasses, or paste, is mine. It’s a thick, syrupy reduction of pomegranate juice and has a slightly sweet and sour taste and a gorgeous deep magenta color. There are many kosher brands on the market, which usually can be found in Middle Eastern markets and gourmet stores. Or you can make your own. I stock an arsenal of this bottled magic in my kitchen, at the restaurant, where I store it by the case, at the bar for tasty martinis, and even at friends’ houses, for those times they request my “secret.”