Shabbat Recipes | JewishBoston

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6/19/2014

Chosen Eats: Kid-Friendly Shabbat Recipe – Sweet Meatballs

This recipe is inspired by a friend whose fondest Shabbat memories involve these meatballs.

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6/17/2014

Chosen Eats: Kid-Friendly Shabbat Recipe – Easy Crescent Rolls

An appetizer or side dish that kids can complete from start to finish while their parents focus on other parts of the evening.

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6/6/2014

Chosen Eats: A Cool Soup for a Hot Day

There is a long history of Jews eating cold, dairy soups, especially around Shavuot, which concludes tonight.

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5/28/2014

Chosen Eats: Kid-Friendly Shabbat Dessert – Ice Cream Cake

Ice cream cakes aren’t just universally beloved by kids (and adults) of all ages. They’re also just as easy to make as they are to go out and purchase....

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3/20/2014

Chosen Eats: Springtime Sweet Pea Puree

Prepare this recipe as a kickoff to spring—then break it out anytime during the year.

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2/27/2014

Chosen Eats: Colorful Couscous to Cure the Winter Blues

Israeli couscous is a bit of a blank slate when it comes to dressing up, and beets can add color to the look and flavor of a dish.

By Mari LevineFor JewishBoston

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2/20/2014

Chosen Eats: All About Adjika

Looks-wise, adjika resembles muhamarra. But since it doesn’t include pungent, fruity pomegranate molasses, there’s more room for the fresh herbs and hot jalapeno to come through.

By Mari LevineFor JewishBoston

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1/30/2014

Chosen Eats: Restaurant Wings at Home

These are, quite literally, restaurant wings you can prepare at home.

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11/1/2013

Chosen Eats: Crispy, Salty, Spicy Brussels Sprouts

They’re frighteningly delicious.

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10/25/2013

Silky Soup With Two Fall Flavors

Nothing is more appropriate than a soup made with two of the season’s most popular produce: apples and squash.

By Mari LevineFor JewishBoston

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10/17/2013

Risotto With Pumpkin

Most people forget about pumpkin when they think of edible winter squash.

By Mari LevineFor JewishBoston

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10/3/2013

Chosen Eats: A Sensible Side of Kale

This recipe is my favorite way to eat kale—sautéed with smoky chickpeas, leeks and carrots, and served over bulgur.

By Mari LevineFor JewishBoston

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