Muhammara: Red Pepper, Pomegranate Molasses and Walnut Dip

Okay – had dinner last night at hands-down the best Middle-Eastern restaurant I’ve been to since I moved to NYC. Nestled on Third Avenue in neighboring Bay Ridge, Tanoreen is a must.    
Owned by chef Rawia Bishara, who circulates the restaurant throughout the evening checking to make sure every table is happy and enjoying themselves, Tanoreen has [...]

Dan Barber’s Rosemary Matzo Balls

Something’s going around.
 
Sniffles, coughs and body aches. Flu/cold season.
Even Guiliani is getting hit. But you need not check into your local emergency room just yet. Some homemade chicken soup and matzo balls do the trick every time. Here, James Beard Winning Chef Dan Barber shares his recipe for rosemary matzo balls. A little [...]

Back from Berlin: Ricotta Spaetzle

An ode to Berlin. What a city. Check out this recipe for a new take on an old German favourite – Spaetzle.
Click here.

Curried Sweet Potato Latkes

Adapted from Joan Nathan’s Jewish Cooking in America.

You should also check out the website PBS has for her show of the same title. There’s a whole index of recipes. Enjoy!
Ingredients
1 lb sweet potatoes, peeled
1/2 c. matzo meal
2 tsp sugar 
1 tsp baking [...]

Chicken in Pomegranate Sauce with Walnuts & Figs – from Matthew Goodman’s “Jewish Food”

Matthew Goodman’s “Jewish Food: The World at Table” is a great book. He’s got a great range of recipes from all over the world, as the title indicates, and they are unfussy, and delicious. Below is a favorite, from p. 162.
 
“Culinarily, the best way of using pomegranates may be with pomegranate molasses, a fixture in [...]