This quick and nourishing dish is perfect for a cozy fall night in.
Dates add a touch of sweetness to comforting and perfectly-seasoned chicken dish.
This simple dish can be prepared ahead of time and reheated, making it a welcome addition to your gathering.
This delicious dish gets its deep flavor from browned chicken, sauteed onions and chicken broth, and a delicate blend of spices.
These tasty meat-and-bulgar morsels are found all over the Middle East. They round out a platter of salads, humous and pita very nicely!
Sauerkraut and duck are a classic pairing; this recipe adds tangy Granny Smith Apples for extra punch.
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…
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…
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…
A grown-up take on burger patties, with cumin and garlic, in a fun new shape!