Recipes and photography from Good Food, by Sina Mizrahi Courtesy of ArtScroll/Mesorah Publications I love everything lemons offer — their mouth-puckering, muted acidity makes everything brighter. In this cake, the lemon flavor pokes through vividly: tart and sweet at the same time. There are three components here: the cake batter, the syrup, and the glaze.
Food and prop styling by Goldie Stern Photography by Moshe Wulliger There’s nothing more satisfying than washing on a good piece of bread to break your Tishah B’Av fast. Soft and flavorful, these focaccia bites will be enjoyed by young and old alike. YIELDS 15 SQUARES 1 cup warm water 2 Tbsp sugar 1 packet
Food and prop styling by Goldie Stern Photography by Moshe Wulliger Roasted, caramelized onions are delicious solo. Here they star in this salad with quinoa and an irresistible dressing, for a positively divine salad experience. SERVES 4–6 1 8-oz (225-g) bag shredded romaine lettuce ½ cup quinoa, cooked according to pkg directions 1 cup heirloom
Food and prop styling by Goldie Stern Photography by Sruly Rosenberg This is a full meal-in-one — protein, veggies, and carbs. What an amazing and fun way to enjoy a falafel! Go ahead and double the recipe for the roasted veggie spread. It can serve as a dip for your Shabbos table… at least that’s what
Food and prop styling by Goldie Stern Photography by Sruly Rosenberg Although this recipe may seem a bit different, don’t be scared off from trying it. It’s creamy and filling, and the corn adds a delicious flavor that pairs really well with broccoli. In fact, I sent a pot of this over to a neighbor who
Over the years, I’ve contributed various challah recipes to the magazine — whole wheat challah, water challah, etc. — but this is the best challah I’ve ever tasted. And that’s the opinion of all family members and guests who’ve tried it. It looks like white challah, tastes like white challah (better actually), and is made
