by Monita Buchwald
What to do with all that squash? Rather than serve warmed-up left-overs for Shabat, give your squash a second life. Here’s a recipe I borrowed from “The Kosher Palette II: Coming Home” cookbook that will make your guests wonder how you had time to prepare all this.
Ingredients:
1 cup cornmeal
1 1/4 cups all-purpose flour
1 […]

by Anthony Paris
This staple of Middle Eastern cuisine comes in two main varieties. Here we present the Israeli one, which means larger grains and a nuttier taste with a little crunch. To add extra texture and a subtle mix of sweet and zingy, throw in some sultanas, or white raisins, along with chopped scallion. It […]