Zucchini Baba Ganoush: Use all that summer squash for a rich dip

Sonya Sanford This recipe originally appeared on The Nosher. By the end of the summer, I’m always looking for ways to use up all the summer squash that is inevitably overgrowing in my garden. Making a baba ganoush-like dip with zucchini is my favorite way to use up...
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These sweet cheese buns are perfect for Shavuot

Rachel Ringler   This story originally appeared on The Nosher. You’ve probably heard of cheesecake or blintzes as traditional foods to enjoy for the Jewish holiday of Shavuot, but get ready to fall in love with a cheese-filled carb treat you have never heard of:...
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How to make the best falafel at home

Shannon Sarna This story originally appeared on The Nosher. If you’ve never made falafel from scratch, I’m here to say: It’s possible, and it’s delicious. I was definitely intimidated by the task until I finally jumped right in. But I couldn’t have done it without...
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From Shirley’s Kitchen: Vidalia Onions

Recipe from Shirley Goldstein, submitted by Marlene Cohen. Usually served this when Vidalia onions are available in springtime, beginning in April or May. While everyone loves Vidalia onions, the prize goes to Molly for being the biggest fan! She will eat anything if...
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Moroccan Couscous and Chicken: A hearty dinner easy enough for busy weeknights

Leanne Shor This article originally appeared on The Nosher. I always considered couscous to be just a simple side dish until I met a dear friend whose Israeli-Yemenite-Moroccan family introduced me to couscous in all its glory: a big, hearty, super comforting main...
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How to make the best falafel at home

How to make the best falafel at home

Shannon Sarna This story originally appeared on The Nosher. If you’ve never made falafel from scratch, I’m here to say: It’s possible, and it’s delicious. I was definitely intimidated by the task until I finally jumped right in. But I couldn’t have done it without...
From Shirley’s Kitchen: Vidalia Onions

From Shirley’s Kitchen: Vidalia Onions

Recipe from Shirley Goldstein, submitted by Marlene Cohen. Usually served this when Vidalia onions are available in springtime, beginning in April or May. While everyone loves Vidalia onions, the prize goes to Molly for being the biggest fan! She will eat anything if...