Dreamy Vegan Cauliflower Alfredo Sauce

Posted on February 11th, 2019
From theendlessmeal.com

 

This rich, creamy, and totally dreamy Cauliflower Alfredo Sauce recipe is 100% dairy-free. You'll be amazed at how delicious vegan can be!

 

You guys, cauliflower alfredo sauce is E.V.E.R.Y.T.H.I.N.G! Seriously, it's become my life. I know we're all on that get-healthy-in-January train right now (all aboard!) but I swear this cauliflower alfredo is going to see us through the whole year.

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Short Ribs Are Back

Posted on February 4th, 2019
By Joan Nathan for Tablet Magazine

This lowly cut of beef, once popular for Jewish holiday meals in Eastern Europe, takes on the flavors of Morocco

In the “old country,” when people wanted something special for Friday night or holidays, they braised flanken, what many of us now call short ribs. They had no “brisket” as we know it—what we call brisket, now a staple for Jewish holiday meals, is an American cut of beef. In Europe, their cut was smaller, cheaper, fattier, and less uniform as it was difficult to saw around the bones.

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CARAMELIZED ONION CHICKEN

Posted on January 28th, 2019
Shifra Klein for The Joy of Kosher


A sweet and savory chicken dish that takes minutes to prepare. The secret is the onions and the long cooking time.


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How to eat figs

Posted on January 21st, 2019


Today, Monday, January 21, is Tu BiShvat. It is customary to eat figs. If you've never used this lovely fruit, here are some tips for buying and using figs.

 

 
 
by Sarah F. Berkowitz for FromtheGrapevine 


From sweet black mission figs to the more delicate Adriatic and Kadota varieties, we're here to fulfill your fig fancy.


If you’re wondering how to eat a fig, you’ve come to the right address. I’m somewhat obsessed with figs, and am known to some of my friends and neighbors as Princess Fig, which obviously gives me the highest fig-titious certification that exists in the fruit universe.

The proper way to eat a fig is to simply reach up and pick one off a tree, twist off the top stem, split the fig gently in half, and enjoy the sweetness. When you’ve had your fill of straight-up figs, collect extras in a bucket and bring them home to make fig jam, fig bruschetta, orange fig and honey galette, or just slice them up and add them to your salad.

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A Tu B’Shevat Recipe That Brings the World Together

Posted on January 14th, 2019

 

This recipe is featured in Jvillage Network's Tu B'Shevat Guide. For more articles, recipes, crafts, and ideas, visit here. 
 

 

By Joan Nathan for Tablet Magazine 


This quinoa salad combines Andean grains with Asian fruit to make a colorful vegan medley for the holiday


On my most recent visit to San Francisco, I ate a symphony of persimmons. At Chez Panisse, Alice Waters’ famed shrine to local food in Berkeley, the bright-orange fruit was shaved paper-thin over salads, pureed with sugar, eggs, and cream to make the perfect persimmon pudding, and served whole in a copper bowl to be easily plucked for a fresh and delicious dessert. At Hardwater, a Bourbon bar opened by chef Charles Phan of The Slanted Door fame, I ate crispy Brussels sprouts coated with a persimmon and mustard jam. While at Greens Restaurant, a wonderful vegetarian eatery started by Jewish chef and now cookbook author Deborah Madison, I ate the best quinoa salad I have ever tasted, served with—you got it—persimmons.

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