This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Author: David Chang
Author: Rebecca Katz
Author: Oriana Neri
Author: Rick Rodgers
Easy, 10-ingredient vegan fried rice that's loaded with vegetables, crispy baked tofu, and tons of flavor! A healthy, satisfying plant-based side dish or entrée.
Author: Minimalist Baker
Author: Anya von Bremzen
Tostones. In many Latin American countries, crunchy tostones are as popular (and served as often) as french fries are here. A single bite of their salty crust and tender interior will tell you why they're...
Author: Melissa Roberts
Author: Josie Le Balch
Author: Melissa Roberts-Matar
Author: Ian Knauer
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
Author: Claire Saffitz
Author: Sue Li
Author: Evan Kleiman
We've got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.
Author: Andy Baraghani
Author: Rick Rodgers
Author: Bruce Cost
Author: Elena Faita-Venditelli
Author: Heidi Shinn
Author: Maggie Ruggiero