Tori Avey's Italian Roasted Cauliflower Salad from Calabria, Italy
This month We are featuring recipes from Jvillage Network's Passover Guide.
I adapted this salad from a wonderful cookbook (now out of print) called “The Food of Southern Italy” by Carlo Middione. This book is a treasure trove of authentic Italian cooking. In this traditional Calabrian salad, cooked cauliflower is drizzled with olive oil and tossed with olives, capers, parsley and chili flakes.
Joan Nathan's Chosen Gefilte Fish
By Joan Nathan for Tablet Magazine
This month we are featuring articles from Jvillage Network's Passover Guide. Enjoy!
HOW TO MAKE GEFILTE FISH THAT YOUR GUESTS WILL ACTUALLY WANT TO EAT
Watch video: Throw away your jars of gray fish patties. This Passover, make a terrine that’ll have doubters asking for seconds.
What is matcha, and why should you cook with it?
by Jaime Bender for FromtheGrapevine
This trendy powdered tea makes more than just a sippable hot drink. Here are some creative ways to cook with matcha.
Food trends are a funny thing. One day you look around and everyone's eating, sipping, drinking or talking about the same thing. The new everybody's-doing-it-so-why-aren't-you moment in food is ... matcha.
So what is it? It's a powdered tea that has Japanese origins, and it's actually been around for centuries, despite its relatively recent emergence into foodie culture. And it's become a darling of the wellness movement for good reason: it's loaded with antioxidants. One, in particular, is something called a catechin, which is thought to fight against a certain type of bacteria that causes tooth decay.
Want more great recipes? Check out Jvillage Network's Jewish Cooking Pinterest page.