Roasted Garlic- Jalapeño Dip Recipe by Chef Suzie Gornish When I make this dip platter on Shabbos for a crowd, I serve it with amazing sourdough, and it brings about smiles on the faces of my guests. The contrast of smooth (chummus), cool (techinah), and spicy (jalapeño) with the addition of interesting garnishes makes for
Techinah with Veggies Recipe by Brynie Greisman Techinah is the quintessential dip in Eretz Yisrael. We dip our challah and pita in it, drizzle (or pour) it over falafel, pour it over salad, and use it in many other dishes as well. There are many different varieties, but I like the classic best. Here, it’s
Recipe by Leah Hamaoui In a world of ever-changing culinary trends, meat-stuffed artichokes will always remain a true classic in the Sephardic world of culinary masterpieces. Each artichoke gets filled with a delicious and warm-flavored meat filling, and the olive oil and freshly squeezed lemon juice provide a Mediterranean brightness that complements the artichokes’ natural
Recipe by Mr. Spilman Mr. Spilman was kind enough to share his signature recipe for broccoli kugel with us. SERVES 8 2 lb (910 g) frozen broccoli florets, defrosted 1 small onion 8 eggs 5 oz (140 g) oil half tsp garlic powder salt and pepper, to taste Preheat oven to 350°F (175°C). Place broccoli
I was seriously not sure if I wanted to share this recipe with everyone, because it’s so fantastically delicious that now it’ll be sitting on everyone’s counters. But I decided to share it because being unique is a wonderful thing, but not when it comes to that perfect snack. Try this confection once, and you’ll
This is no same old, same old biscotti. This confection is infused with a light citrus flavor, and it’s perfectly shaped for dunking. Yields 20 biscottii 2½ cups flour 1½ tsp baking powder ½ tsp salt ⅓ cup oil 1¼ cups sugar 2 eggs zest of 1 lemon 1 Tbsp lemon juice 1
