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Nine Days, The

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Eggplant is an often under-appreciated vegetable. I go back and forth on it myself, but here it makes a great base for a pile of my favorite Middle Eastern flavors: tahini, silan, pomegranate, feta, and parsley. And it’s bright and eye-catching to boot! V...
Classic Israeli Egg Dish
Shakshuka is the perfect thing to make when you want something fresh and relatively quick that you can make with ingredients you probably already have in the house. Best of all, it works for breakfast, lunch, or dinner, and if you're having company on sho...
I won’t be one to say “never use jarred marinara again!” but I will suggest making your own if that’s going to be the hero or the main flavor of the dish. So if you’re layering it in a lasagna or using it in baked ziti, go ahead, use the jarred stuff. But...
This is one of those quick and easy dinners you can have in the oven within 15 minutes, leaving minimal cleanup. Who doesn't love that? Cut up a leafy green salad while it's baking and you're good to go. Ingredients ½ lb. raw pasta (ziti or rigatoni) 4 oz...
Every time I open a can of olives for a specific purpose, I'm left with what seems like hundreds of them to use up, which is how I discovered this recipe. I was skeptical at first, and you may be, too, but the olives give the cream sauce great flavor, and...
I never really understood the whole jalapeno popper thing until I needed 2 jalapenos for a recipe but could only find them locally in packages of 20. I know they are traditionally filled with cream cheese and often fried, but I've done a baked version wit...
Ingredients: 2 onions ¼ cup olive oil 2 lb. cherry tomatoes 2 ears of corn kosher salt black pepper Directions: Cut the onions into quarter rounds. Sauté in the olive oil for 5 minutes. Add the cherry tomatoes, cover, and cook for another 15-20 minutes. C...
Serves: 4-6 Ingredients ¼ cup of olive oil ¾ cup fresh lime juice 1 tbsp. finely chopped fresh cilantro 1 small jalapeño, stemmed, seeded and finely chopped 1 teaspoon chopped garlic 4-6 fillets of sole salt 2 tbsp. vegetable oil Directions In a mixing bo...
Serves: 6-8 Ingredients ½ tsp. paprika ½ tsp. cayenne pepper ½ tsp. salt ½ tsp. pepper 1 tsp. garlic powder ½ tsp. onion powder ¼ cup chopped fresh parsley 4 to 6 red snapper fillets oil Directions In a medium bowl, combine paprika, Cayenne pepper, salt, ...
You don't have to be a vegan to like this dish. You do have to like lentils. I've incorporated zucchini into the sauce and then served it over traditional spaghetti, but as an alternative you could use shredded carrot in the sauce and then serve it over z...
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