3 essential recipes from Jake Cohen’s new ‘Jew-ish’ cookbook
Try roasted chicken matzo ball soup, black and white chocolate chip cookies, and savory babka.
Black and white cookies in Jew-Ish: a Cookbook by Jake Cohen(Matt Taylor-Gross )
By Karen Elizabeth Watts
If you are one of the 330k-plus followers on Jake Cohen’s Instagram, you already know his first book is a testament to the constant evolution of Jewish food. While some recipes are traditional, many are a modern twist that make the dish unique.
Jake’s headnotes in the cookbook,
Jew-ish: A Cookbook: Reinvented Recipes From A Modern Mensch (Houghton Mifflin Harcourt, $30), provide witty insight and personal commentary. The fascinating intro reminds readers to “actively exercise gratitude, to strengthen and build our community,” and eat! Hosting Shabbat offered Jake that opportunity.
5 meatloaf recipes: How to mix up a classic with Greek, Thai, Tex-Mex or Italian flavors
And try this one trick for meatier flavor.
Classic meatloaf(Lynda M. González / Staff Photographer)
By Karen Elizabeth Watts
Classic American meatloaf has a storied, humble history. Meatloaf popularity spiked in the 1800s with the invention of the mechanical meat grinder, and it was a dinner must during the Great Depression, stretching valuable meat scraps with bread, crackers, rice, oatmeal, cornflakes and grains.
The secret to perfect, moist meatloaf has always been panade. Panade French for bread mash is usually made from milk and bread, forming a paste, then added to precooked ground meat.
Quick and healthy: 5 (mostly) plant-based bowl recipes
Beans, greens, grains and lots of veggies.
Creamy 10-Spice Veg Soup(June Naylor)
After the sustained gluttony we indulged in 2020, as we busily fed our anxieties with as much sugar and all the heavy comfort foods we could find, cleaning up the diet a little in early 2021 just seemed sensible.
But never, ever would I suggest doing without satisfying flavors and textures. As a dedicated omnivore, I’ll never successfully become a true vegan, but I’ve discovered plenty of ways to follow a mostly plant-based diet as my husband’s cardiologist strongly advised without feeling denied.
How to make ‘cacio e pepe’ chicken, steak and more
3 recipes that riff on the traditional comforting Roman pasta dish.
Cacio e pepe inspired recipes, from chicken to steak(Rebecca White)
Cacio e pepe, a traditional Roman pasta dish that can easily be a part of your weeknight dinner table, can also come in nontraditional forms.
To create a proper cacio e pepe which means “cheese and pepper” medium-aged sheep’s milk cheese (Pecorino Romano does the trick!) and an abundant amount of ground black pepper are combined with a ladleful of pasta water, creating a cheesy-peppery sauce. This sauce is then tossed with al dente tonnarelli. This simple pasta dish is minimal in ingredients and robust in flavor, and it perfectly captures the rustic beauty of Roman cuisine.