A Tu B’Shevat Recipe That Brings the World Together
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.
In Israel, it’s knafeh that takes the cake
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.
Warm yourself this winter with Israel’s favorite hot milk drink… and win a cookbook
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.
SHEET PAN CHICKEN A L’ORANGE
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.
CORN FLAKE CRUMB BAKED CHICKEN
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.