by Faigy Grossman One-Pot Mushroom Pasta Sometimes, the best descriptor is what someone else who actually made the pasta really said. Here’s her comment: “It was SO GOOD — the pasta itself was so flavorful! I got rave reviews. I even brought it over to my mother to taste test, and my siblings literally licked
Faigy Grossman These fantastic personal tarts are a true meal-in-one! You can get creative and try your own versions, whether a grilled vegetable shakshuka, a spicy olive and matbucha version, or whatever else you can think of. Whichever way you fill ’em, you’re sure to enjoy ’em! SERVES 2 2 7-inch (18-cm) frozen pizza dough
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
