Savory BOCADO Deviled Eggs Classic Shakshuka Shakshuka with Spinach, Swiss Chard and Caramelized Onion Yid.Dish: Baked Eggs San Francisco Yid.Dish: Peddler’s Grits Yid.Dish: Potato Hash And Baked Eggs Yid.Dish: Scrambled Tofu with Leeks and Greens Sweet Apple Butter Granola with Tahini Yid.Dish: Apple Coffeecake Yid.Dish: Basic but Beautiful Blintzes Yid.Dish: Rhubarb Muffins Yid.Dish: Sephardic Doughnuts…
Holidays Breakfast and Brunch Dairy Vegetarian and Vegan Fish Meat and Poultry Soups and Dips Challah and Breads Desserts Drinks Pickles and Preserves
Yom Kippur stirs my strongest Jewish food memory – it’s strange, but true. Since I was in the single digits I can remember walking to Ne’ila services with my mother and father, carrying a bag filled with two essential components of our holiday inside. One was a three-pound sack of apples, the then ubiquitous McIntosh…
1 lb extra firm tofu 1 Tbs extra-virgin olive oil 2 cloves garlic, chopped 1 onion, chopped 2 tsp curry powder 3 big handfuls spinach leaves, stemmed ½ tsp fine grain sea salt, plus more if needed Drain any water from the tofu and press it between a couple of paper towels to release excess…
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