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09/30/2011
T'fina Pkaila (Beef Rib and Meatball Stew)
This Tunisian stew is packed with flavor from tender beef spare ribs, cilantro-spiked meatballs, and spinach.
Issue #141
11/19/2010
Cholent (Beef Stew)
The recipe for this slow-cooked dish of beans, brisket, and vegetables was inspired by one that András Singer serves at Fülemüle, his restaurant in Budapest.
Issue #134
09/10/2011
Holishkes (Stuffed Cabbage Rolls)
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Issue #141
11/19/2010
Sarmale (Stuffed Cabbage)
We've adapted this recipe by using fresh cabbage leaves rather than the more traditional pickled cabbage. To add a pleasant sourness to the dish, top the stuffed cabbage in the pot with 2 cups sauerkraut before baking, if you like.
Issue #134
11/06/2012
Sweet and Sour Potted Meatballs
The recipe for these potted meatballs is adapted from Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes Revisited (Ten Speed Press, 2008).
Issue #151
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
10/12/2011
Menu: A Sukkot-Inspired Harvest Feast
Just as all are welcome at the sukkah table, you don't have to be Jewish to enjoy a celebration of life, community, and autumn's bounty with this menu for a globally-inspired Sukkot feast.
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