Inspired by Susan Spungen’s Eastern European roots, this recipe comes from the acclaimed food stylist and recipe developer’s latest cookbook, “Veg Forward: Super Delicious Recipes That Put Produce at the Center of Your Plate.” Cast-iron roasted beets are spooned over spicy horseradish yogurt and sprinkled with a nutty, buttery mixture of toasted kasha and walnuts.Continue reading “Skillet Roasted Beets with Buttered Kasha and Walnuts “
Roasted vegetables, caramelized onions, and dried fruits are topped with roasted almonds, which add a welcome crunch
Inspired by the spring in Rome, this recipe makes the most of the fresh vegtables as prickly artichokes, and fresh fava beans and peas in their pods.
This roasted rendition for Passover comes from tour guide Micaela Pavoncello, whose family has lived in Rome since Julius Caesar’s time.
This Roman recipe for tender braised artichokes, called carciofi alla Romana in Italian, is from tour guide Micaela Pavoncello’s family
In this French preparation, called barigoule, artichokes along with small carrots and whole cloves of garlic are gently braised in white wine and lots of olive oil. At the very end, garden peas, are added for a pop of color and freshness
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Coarsely chopped and liberally dressed with olive oil and lemon juice, this salad was a favorite of Israel’s late first lady Nechama Rivlin.
Chef Erez Komarovsky reinvents the yekke potato salad, using freshly-made mayonnaise, mustard, and fresh hyssop leaves in place of dill.
These artichokes, inspired by the iconic Israeli cookbook “The Book of Pleasures,” are cooked with lots of olive oil and fresh herbs.
Adoration for stuffed vegetables cuts across religious and ethnic boundaries and is shared by all residents of Jerusalem.
