
A Sweet Tradition for Rosh HaShana: Barbara Glassman’s Honey Cake
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
My version of hummus stands apart as I blanch the garlic. The following recipe is adapted from Ottolenghi, with my addition of greens.
While the version below is made with blanched peas, parsley and fennel fronds, I often make it with any greens I happen to have on hand, but usually include some herbs. Thanks to my recent Katchkie Farm CSA , I made a green version with beet greens, scallions (green part only) and parsley. Blanch the greens, shock in ice water, drain well and then purée. For the recipe below use about a cup of blanched greens and/ or herbs.
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NOTE: use any combination of beet, carrot or turnip tops,
As we prepare to welcome Rosh HaShana, we celebrate with foods that symbolize sweetness, abundance, and new beginnings. Apples dipped in honey remind us of
Corn takes center stage this September! Learn how to make a rich and comforting corn chowder featuring sweet kernels, hearty potatoes, and fragrant tarragon—all simmered in a homemade corn stock that makes the flavors shine.
Crispy, savory fritters made with plantain and mullein leaves. A Chefs’ Choir(SM) recipe that transforms overlooked weeds into a sustainable, crave-worthy dish, perfect with lemon or a yogurt dip.
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette. Inspired by the wild plants growing in our garden, this dish turns overlooked “weeds” into a vibrant springtime meal.
From savory eggplant cake to refreshing summer salads and a nostalgic beet vinaigret, these easy, make-ahead dishes are perfect for your next picnic or potluck.
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
Jump to Recipe Each month, our Food Festival series celebrates a single seasonal ingredient through a chef-driven recipe, creative tips, and serving inspiration. In August,
Jump to Recipe About Chefs’ Choir® A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and
GREEN HUMMUS by Georgette FarkasMy version of hummus stands ap...
Crispy, savory fritters made with plantain and mullein leaves...
A fresh dandelion salad recipe featuring Asiatic dayflowers, toasted walnuts, and honey-mustard vinaigrette...
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