Vegetarians and carnivores alike will love this rich, filling dinner.
Online Jewish Week Columnist
There's almost nothing better for dinner in these frigid, windy months than a big hearty stew to warm you up from the inside out. When you think stew, chances are you're thinking beef or chicken. But a thick, delicious stew can be vegetarian, too, or even vegan.
This grilled eggplant and chickpea salad is the perfect picnic food to beat the insufferable summer heat.
Special To The Jewish Week
It’s been in the 90’s for weeks here in Austin, Texas, but now that Memorial Day has passed it officially feels like summer. Pull out the margaritas and jorts, and put away the casseroles and roasts! When the temperature gets this high, I have zero desire to turn on my oven. Ideally, I would lounge all day in a hammock on my porch as a gentleman caller fans me and feeds me peeled grapes, but since that isn’t happening anytime soon, I made this salad instead. Not a bad consolation prize.
A salad that can fill you with a lifetime's worth of memories...and delicious Middle Eastern flavors.
Growing up in Barcelona in a Jewish/Lebanese household, we were lucky to be exposed to an amazing fusion of cuisines that sparked our interest in food at a very young age. We had the chance to enjoy an incredible array of herbs, spices, flavors and textures that we still remember and use to this day.
Almost every ingredient, flavor and recipe we use today has a memory attached to it. And that is something we treasure immensely, now that we live in a town on the east coast, so far away from home.