Apple Horseradish
Using the apple, an iconic Rosh HaShanah ingredient, as a base, the following sauce will add a kick to your gefilte fish or roasted meats.
Ugandan Fall Harvest Fruit Salad
This salad uses the three most eaten fruits in Uganda: bananas, mango, and jackfruit.
Traditional Charoset Recipe, Texas-Style
In America, there are many regional variations of Ashkenazi charoset recipe for Passover.
Mina de Maza [Matzah Pie]
Moroccan-Inspired Vegetable Couscous
This Moroccan-inspired dish is a perfect way to reap the bounty of wonderful vegetables available during the Sukkot season. It also makes a beautiful, edible centerpiece for your dinner table in the sukkah.
Turkish Stuffed Grape Leaves (Dolmas)
Stuffed grape leaves and cabbage are ubiquitous - and used with great variety - in the cuisines of the Jews throughout the Diaspora. In this dish, the combination of sweet spices along with pine nuts and raisins demonstrates a strong Arab influence.
Baked Chicken with Barley
This classic Bulgarian Shabbat dish is delicious, comforting, and very easy to make.
Wine Jelly & Frosted Grapes
What better way is there to relax on a hot summer’s night than with a cheese board, wine jelly (a wonderfully sweet counterfoil to strong and earthy blue-veined or chevre cheeses), and a good bottle of wine (preferably from the wine country in northern Israel)?