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 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 Monita Buchwald
The harvest holiday of Shavuot, following on the heels of Shabat this year, presents many challenges. First, there’s the Jewish tradition of planning several meals in a row. Then, there’s Shavuot’s focus on dairy foods. Instead of the usual centerpieces–brisket or a roast chicken–you’re supposed to prepare cheesy casseroles and milky dishes […]

by Monita Buchwald
In Israel, they’re called oznei Haman, or Haman’s ears. The Yiddish word hamantaschen refers to Haman’s three-cornered hat. Whatever you call them, these cookies are easy to make and are fun to do with the kids. Feel free to fill them with chocolate chips, your favorite jams, even Nutella or poppy seeds.
[…]

by Monita BuchwaldYou don’t have to be a tree hugger to enjoy Tu B’Shevat, otherwise known as the New Year of Trees. But it just might turn you into one. The 15th day of the Jewish month of Shevat is when the earliest blooming trees in Israel start to bear their […]

by Monita Buchwald
For a new spin on that holiday party, try a pot-luck latke party. You’ll spare yourself hours of preparation and wind up with a winning hand of tasty dishes to serve. Sound too good to be true? It’s this easy:

Choose a menu that’s either meat or dairy. (We say go for the […]

For the crudités
Ingredients:
4 carrots peeled and cut into 3” long 1/2 “ wide spears
4 celery sticks cut into 3” long 1/2 “ wide spears
1 head broccoli cut into small florets
1 head cauliflower cut into small florets
8 oz. string beans trimmed
Directions:

Bring a pot of salted water to a boil. Blanch the broccoli florets for 30 […]

Recipe adapted from Matthew Kenney’s Mediterranean Cooking
Ingredients:
1 box Tabouleh
½ cup pine nuts toasted
2 cups frozen lima beans, thawed
1 plum tomato, seeded and finely diced (1/2 cup diced)
2 cloves garlic minced
½ cup chopped dates
½ cup fresh lemon juice
½ cup olive oil
Coarse salt and freshly ground pepper for seasoning
Directions:

Discard spice pack from Near […]

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 […]

Tools Needed: Electric mixer, parchment paper, cookie molds
Ingredients:
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
For the glaze
8 ounces milk or semi-sweet, coarsely chopped
Directions:

Pre-heat the oven to 325
In the bowl of an electric mix beat the butter and sugar together until light […]