200g (1 cup) dried butter (or lima) beans 200g (1 cup) dried white (or kidney) beans 2 tbsp. canola oil 2 onions, peeled and finely
100g (½ cup) dried kidney/white/pinto beans 50g (¼ cup) dried fava beans 50g (¼ cup) dried chickpeas 1 large onion, diced 3 tablespoons vegetable oil
A dish of new traditions inspired by my daughter in law Addi. In looking for the history of Yapchik, a dish that has gained popularity
Prior to refrigeration, the preservation of food was always a challenge, pickling, brining, and drying are just some of the ingenious ways our forebears found
Moroccan Shabbat stew 200 g (1 cup) chickpeas, soaked in water for 8 hours 3 tablespoons olive oil 2 onions, chopped 4 cloves garlic, minced
Adapted from Gil Marks, “Encyclopedia of Jewish Food” If making the Hamin in a pot, follow the second set of instructions below 60 ml (¼
The creamy cheesecakes and gooey blintzes we tuck into for Shavuot may seem a contrast to our usual meat-based festival menus. In fact, those dairy-based
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