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
Recipe by Chaya Surie Goldberger This recipe was inspired by the ever-popular loaded fries. When I created this recipe, I couldn’t make enough of it; my taste testers were eating faster than I was able to plate it. This is sure to make a statement at your next barbecue! SERVES 8-10 8 ears corn ½
Recipe by Michal Frischman I love corn salad and have since high school, when it was cool to bring salad made entirely of canned vegetables for lunch. (Corn, pickles, baby corn, hearts of palm, and olives, anyone?) These days, I tend to go for freshly grilled corn and a little more green in my corn
