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Sina Mizrahi
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Sina Mizrahi
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Sina Mizrahi
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Sina Mizrahi
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Sina Mizrahi
Metro & Beyond
New York can be relied on to get it right, after all other options are exhausted
Yochonon Donn
Metro & Beyond
"We want one thing — not to be singled out. Don’t single us out for good, don’t single us out for bad"
Yochonon Donn
Turning Tides
I almost fainted at this blatant anti-Semitism. I quickly ran through appropriate responses in my head, and rejected them all. It would be a waste of breath to even respond
Leah Gebber
Turning Tides
What would Rivka want her bas mitzvah to look like, now that there could be none of the big ideas she’d dreamed about?
Leah Gebber
Staying the Course
Against the odds, I had done it. Not only done it, but done it well
Yossi Myers
Staying the Course
As foreign as some of the classes were, ultimately, the questions raised in every course brought me back to where I came from
Yossi Myers
Israel Election Special
Eight reflections in the aftermath of the third elections
Yossi Elituv
Israel Election Special
So, who won? Depends who you ask
Yisrael Yoskovitz
Build your best
Photo Credit: Sina Mizrahi I must confess that sometimes I instruct my readers to marinate chicken for a few hours even when I skip that step myself. I want to cover my bases and guarantee a flavorful outcome. But I decided to research the subject to understand the marinating practice and determine if it makes
Sarah Faygie Berkowitz
Build your best
Read these tips, and prepare to up your cutlet game.
Sarah Faygie Berkowitz
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Chanie and I were discussing my next experiment for this column, and she mentioned a no-rising pizza dough. As in you knead a dough, and bake it right away. My jaw dropped, and the initial astonishment turned into curiosity. I had to try this. Do you know how long it takes me to make pizza?

By Sina Mizrahi

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Meatballs Meatballs are very straightforward. Chopped meat, some seasonings, and a binder. Roll into balls; cook. But there’s a secret to the moistest meatball of all. It lies in the binder, or more specifically, the bread crumbs — or lack thereof. I grew up watching my mom take bread, soak it with water, and wring

By Sina Mizrahi

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I realized that I might need to understand how essential salting is before I give up on it.

By Sina Mizrahi

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Either you’ve committed yourself to a recipe that you turn to time and again, or you jump from one recipe to another in search of something greater, better, tastier.

By Sina Mizrahi

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Let’s find the best way to protect our food from these elements.

By Sina Mizrahi

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I am a stove-top girl. I will light the fire before turning on the oven most days. I love the sear, the long braises, the thickened sauces I achieve when cooking over a flame. It’s my go-to cooking method. But now that we’re cooking up a storm for the Yamim Tovim, we likely need to

By Sina Mizrahi