These recipes contain neither milk nor meat, but may contain eggs. You can also find an alphabetical index of all parve recipes.
It’s well past kumquat season here, but I’ve been saving a few lonely specimens in my fridge for a rainy sunny day. The problem is that unlike fine wine, fresh fruit doesn’t always cooperate when you try to “save” it. As far as these kumquats and I were concerned, the …
I made this pumpkin stew because I had a block of pumpkin sitting in my fridge for close to a week, and I didn’t know what to do with it. I bought it out of habit, since all winter long I’d been making pumpkin soup — nearly a batch a …
This is the kind of dish you could find served as a side at the various Middle-Eastern style “workers’ restaurants” — the places that serve home cooking for the office crowd. I learned the recipe from my roommate Naifeh in Haifa. We would eat it alongside stews, and sometimes just …
Today is Israel’s Independence Day. Like all Jewish holidays, it starts in the evening, which means it makes an excellent opportunity for fireworks. We celebrated with a picnic on our roof. For whatever reason, every municipality has its own display or two, and since Gush Dan is so crowded with …
I’m always sad to see the various fruits fade out of season, to return only in a year. Fortunately, others are always arriving in their stead. At the neighborhood greengrocer today, as I was mourning the present passing of the citrus fruits, soon to be followed by strawberries, I was …
Passion fruit is downright weird — it’s ripe once the peel begins to wrinkle, at which point you slice it open to find it filled with yellow goo. Not the kind of texture you’d usually associate with fruit. That said, it’s a fabulous ingredient for cooking — full of intense, …
I was looking for a fresh way to prepare a springtime bunch of asparagus I picked up at the market — something light that would let the flavor of the asparagus dominate. This simple salad incorporates fresh herbs, another great springtime ingredient. I used a few leaves of sage and …
This is a very simple roasted pepper recipe I learned while I was living in Madrid, from my landlady/host Sra. Pilar in her high-ceilinged apartment in the upscale neighborhood of Salamanca. That was quite possibly the most I’ve ever paid to rent a room, but I guess it was worth …
Sorry Maneschevitz, but I see no reason to make matzo balls from a mix — they’re pretty simple to make from scratch. I also think that the whole search for the perfect matzo ball recipe is a bit overrated. Matzo (matzah) balls are basically matzo meal mixed with egg, and …
My mother learned to make bimuelos from her maternal grandmother, who brought the recipe with her from Istanbul, along with her special bimuelo pan. I don’t know anyone else who makes bimuelos for Passover, beyond my immediate family. And it’s a pity. They’re quite good. The word bimuelo merely means …
