Apricot Chicken

This delicious dish gets its deep flavor from browned chicken, sauteed onions and chicken broth, and a delicate blend of spices.

Ground Beef with Kabocha and Tomato

A thick, rich sauce perfect for serving over rice or noodles, with great flavor from curry powder, Aleppo pepper and the sweet winter squash.


This is a Tunisian casserole made with mashed potatoes, eggs and ground beef or lamb.


Pastilla is a rich phyllo-dough pie, once filled with pigeon, but today generally features chicken.  This recipe is from the Encyclopedia of Jewish Food by Gil Marks, an amazing trove of culinary delights!  This recipe is traditionally served on Sukkot in Morocco because it’s easy to serve out in the Sukkah. Makes 8 to 10…

Autumn-Perfect Cider-Braised Chicken

Living in Harvard Square I am accustomed to over-achievers. Last spring students took it upon themselves to clear out a grassy area for an edible vegetable garden. I enjoyed watching the garden’s progress and its colorful output – a rainbow of Swiss chard, lolling sunflowers bigger than my head and tomatoes galore. And I wasn’t…

Time to Get Stuffed!

On Sukkot, a holiday of feasting and celebrating abundance, there is a tradition of eating stuffed foods — vegetables stuffed with ground meat or cheese, stuffed pastries, pastas, and anything you can fill with something delicious.  The foods symbolize our wishes for a year full of blessings, and, as Rachel Saks suggests, an opportunity to…

Spiced Beef Cigars

A grown-up take on burger patties, with cumin and garlic, in a fun new shape!