Monday, November 12, 2018 -
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Jamie Geller's Chopped Salad a la Russe

Passover Foods: Salad à la Russe

There’s a Russian dish with the most intriguing name, which I’ve always wanted to try. “Herring under a fur coat” (“Shuba” in Russian) is a layered salad of...

A traditional Israeli shakshuka. (The Nosher)

Yotam Ottolenghi’s shakshuka

One of our Short Takes (page 2, print edition) this week is about the trendiness of shakshuka, the Israeli breakfast staple. Like with all foods that suddenly find...

Three toppings for your latkes, courtesy Simple Elegance.

Top your latkes — three ways

Our Chanukah food section this year features — no surprises — a classic potato latke recipe. The twist is that this recipe comes with three ideas for how to top...

Thomas Jefferson's Sweet Potato Biscuits

Thomas Jefferson’s biscuits

We have a special recipe for you this Thanksgiving. It comes to us from City Tavern in Philadelphia via IJN columnist Linda Berrettini-McGiness, who has been keeping us...

Beet Pickles recipe from Gefilte Manifesto

Gefilte Manifesto: Beet Pickles, tested

There’s a brief discussion in The Gefilte Manifesto, a new cookbook featured in the IJN’s Rosh Hashanah Foods section this week, about what to do with leftover...

Shavuot Southern style

It’s funny where Google Suggest — combined with typos — can take you. One that always gets me is “cheesecake.” I mistype and suddenly I’m searching for...

Passover Foods, tested: Roasted butternut squash

Love, love, love this recipe for a simple roasted butternut squash that makes a perfect side dish to any main course. Poultry comes to mind, but any type of meat will...

Passover Foods, tested: Spinach quiche

When it comes to Passover cooking, our motto is keep it simple, clean. That means very few substitute recipes, instead making dishes that are naturally kosher for...

Passover Foods, tested: Chraime

Out tomorrow is the IJN’s annual Passover Foods section, chock full of leaven-free recipes for your holiday enjoyment! We’re busy in our test kitchen, trying a few...

‘Cannoli’ hamantaschen

Purim bakers out there will know that hamantaschen are surprisingly difficult to make. The problem is that the dough is incredibly soft, so the simple process of...