After a stroll through the suk, a new recipe for pepper-smothered chicken is born.
Jewish Week Online Columnist
I was wandering through Jerusalem's open-air market (aka, the shuk) the other day, and these beautiful, brightly-colored peppers caught my eye. I knew I had to have some, even though I didn't know yet what I wanted to make with them.
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.