by Levana Kirschenbaum
A great cut of meat hardly requires any flourishes. Case in point–this recipe here. After you’re done cooking the London broil, all you really need is some salt and pepper to taste. But for Shabat, feel free to dress it up with this simple olive sauce to add a more exotic flavor.
For the […]

by Laura Frankel
This riotously colored stew, full of beautiful squash and dried fruits, is one of my favorite dishes. The barley and potatoes also make it my ultimate comfort food. For a special occasion, this stew looks gorgeous served from a large pumpkin that’s been hollowed out. Or you can scoop out mini pumpkins for […]

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 […]

by Laura Frankel
For fusion cooking without the fuss, try this North African take on an Italian staple. I was making osso buco one day, but instead of using the typical ingredients, I found myself heading in the direction of a rich and exotically flavored Moroccan tagine. It was a fun way to mix two cuisines […]

“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