A Tu B’Shevat Recipe That Brings the World Together

Posted on January 14th, 2019

 

This recipe is featured in Jvillage Network's Tu B'Shevat Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

 

By Joan Nathan for Tablet Magazine 


This quinoa salad combines Andean grains with Asian fruit to make a colorful vegan medley for the holiday


On my most recent visit to San Francisco, I ate a symphony of persimmons. At Chez Panisse, Alice Waters’ famed shrine to local food in Berkeley, the bright-orange fruit was shaved paper-thin over salads, pureed with sugar, eggs, and cream to make the perfect persimmon pudding, and served whole in a copper bowl to be easily plucked for a fresh and delicious dessert. At Hardwater, a Bourbon bar opened by chef Charles Phan of The Slanted Door fame, I ate crispy Brussels sprouts coated with a persimmon and mustard jam. While at Greens Restaurant, a wonderful vegetarian eatery started by Jewish chef and now cookbook author Deborah Madison, I ate the best quinoa salad I have ever tasted, served with—you got it—persimmons.

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In Israel, it’s knafeh that takes the cake

Posted on January 7th, 2019
By Jessica Halfin for Israel21c


As the sweet, sticky, cheesy treat has entered contemporary cuisine, knafeh is open to interpretation by home cooks, restaurant chefs and hipsters.


In South Tel Aviv, in a gentrified historical neighborhood called Florentin, British immigrant Dean Essa recently opened a new culinary hangout, Kanafanji.

It may look like a hip espresso bar, but Kanafanji specializes in knafeh (also spelled “kanafeh”), an Arabic dessert made with shredded vermicelli-like pastry noodles (kadaif) moistened with clarified butter, covered with crumbles of sheep or goat cheese and seared on both sides until golden. Before serving, the knafeh is showered in spiced heavy syrup.

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Warm yourself this winter with Israel’s favorite hot milk drink… and win a cookbook

Posted on December 31st, 2018
Israel21c
 

In the second in our Tayim cooking videos, our chef shows you in less than a minute how to cook the warming Mideast beverage, sachlav. Share the video and you could win a great Israeli cookbook!
 

First we started with donuts, now we teach you how to make the popular Middle East hot milk beverage – sachlav – in the second cooking video of our new Tayim (tasty) series.

In less than a minute, 21see’s Tayim videos teach you how to make classic Israeli dishes in your own kitchen.

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SHEET PAN CHICKEN A L’ORANGE

Posted on December 24th, 2018
Jamie Geller for JoyofKosher


Orange flavored chicken is a classic combination for a reason. Mix up the citrus, add some extra sweetness, and your chicken will be delicious every time. Roasting the chicken on a sheet pan achieves succulent, crispy chicken with the perfect glaze. 

Make this chicken recipe as part of our 1-hour shabbat menu with Quinoa Pilaf and Kohlrabi and Fennel Slaw. 

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CORN FLAKE CRUMB BAKED CHICKEN

Posted on December 17th, 2018
TAMAR GENGER MA, RD for JoyofKosher 


This was my grandmother's recipe for breaded baked chicken, she called Southern "Fried" chicken, she dipped in oil, I dipped in egg whites. I added the honey for a little sweetness. It is very simple and reheats well.


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Supporting B’nai Tzedek

B'nai Tzedek provides a vast array of programs designed to enlighten, stimulate and educate. We are challenged to explore our Judaism, history, customs and our relationship with the people of Israel. Your support allows us to maintain memberships and educational opportunities for those who might not otherwise afford it.

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