March 7^th 2011By Eating Well

Fragrant vegetable stews are common around the Mediterranean. This streamlined version is flavored with a North African spice blend and simplified with the use of pre-cut, frozen bell peppers and onions.

March 7^th 2011By Eating Well

A great complement for lamb, the bold dry rub in this recipe is a typical Tunisian combination of spices that includes cumin, caraway and crushed red pepper. Sautéed chard gets a twist with toasted pine nuts and sweet dates. We loved the sweetness of the dates in this dish, but we also tried it without and thought it was delicious. The choice is yours. Round out the meal with some whole-wheat couscous and a glass of Australian Shiraz.

March 7^th 2011By Eating Well

Based on a recipe of the Shakers, a Quaker splinter group that flourished in the Eastern U.S. in the mid-19th century, this marinade derives its flavor from a hefty jolt of cider vinegar and lots of chopped shallots. Apple-wood chips are our first choice for smoking, but maple and hickory impart great flavor as well.

July 4^th 2011By joyofkosher

March 7^th 2011By Eating Well

This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut or chicken. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.

March 7^th 2011By Eating Well

A fragrant and flavorful kosher fish dish. Moroccan spices and tangy yogurt transform salmon from everyday into something exotic. Yogurt mixed with the classic ingredients for chermoula—a Moroccan spice mix—serves as both the marinade and the sauce in this salmon dish. If you like your food on the spicy side, add a pinch of cayenne to the mixture.

September 1^st 2011By Eating Well

Whether served cold for a picnic, or hot on the table at home, this crunchy Maple-Mustard Baked Chicken will become an instant crowd pleaser. Enjoy this crunchy chicken at home for a family supper or take it along on a picnic to eat cold - no forks and knives required! For best flavor, try using grade B maple syrup.

March 7^th 2011By Eating Well

Simple pan-roasted lamb chops are served alongside deliciously spiced stewed green beans and tomatoes in a riff on a Lebanese favorite, lubiyeh. If you're looking for a dish with a little more spice, try this dish of Kosher Lamb Chops with Lebanese Green Beans. Serve with: Bulgur or rice pilaf.

June 10^th 2011By Eating Well

Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers of this dish are wonderful reheated for lunch.

July 12^th 2011By Eating Well

Smoky chipotle and tangy orange makes something special out of grilled chicken cutlets. Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Serve with quinoa & black beans and fruit sorbet for dessert.

July 7^th 2011By joyofkosher

March 7^th 2011By Eating Well

Garlic-cheese grits are a typically rich Southern dish, but the truth is you don't need a half a cup of butter and a pound of cheese to make them taste good. By using a pungent blend of super-sharp cheeses we've found you can use much less cheese and still get flavor-packed results.

March 17^th 2010By joyofkosher

Spice up regular relish or dips with this recipe that calls for sweet and spicy. Get the recipe here.

March 7^th 2011By Eating Well

Grilled eggplant is pureed along with garlic, lemon juice and tahini to make a lighter version of the classic Middle Eastern dip. If you can't find ground sumac for the garnish, chopped pistachios are traditional as well. Serve with pita wedges or use as a spread for sandwiches.