Xec (pronounced “shek”) is a sweet, sour, juicy citrus salsa from Mexico’s Yucatán Peninsula, and it makes a brilliant match with almost any kind of fish, cooked almost any kind of way. The combination…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesBroccoli Salad With Garlic and Sesame
This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little…
This is a slightly modern interpretation of a tried-and-true classic. I love swapping in almond flour for part of the regular flour in baking. It's a nutritious addition that creates a subtle…
SU-PER-BOWL! One week til' go-time, football fans. My beloved Denver Broncos are contenders (and obvious favorites - duh!) in this year's national championship...be-YOND excited.…
Orange, hazelnut and honey make a wonderful combination in this whole wheat biscotti. The hard cookies should be sliced thin, which will yield a lot of cookies! They are wonderful dipped in tea.…
…
…
Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related to the gooseberry.) But this version is a beautiful and…
Chefs’ Collections Editors’ Collections Recipes Selected RecipesTurkish Spinach with Tomatoes and Rice
Not every tradition allows rice during Passover; in this fragrant dish there’s just enough of it to add substance to the vegetables. Some Sephardic Jews have traditionally allowed rice during Passover, whereas many Ashkenazi…
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I’ve substituted radicchio) are present…
Rather than making matzo balls for this comforting soup, I crumble matzos into the broth -- no schmaltz required. In Greece the chicken that is later served as part of the main course for…
When I am planning a Passover menu I look to the Sephardic traditions of the Mediterranean. The Sephardim were the Jews of the Iberian Peninsula; they had a rich culture and lived in harmony…
