Posts and Recipes

The Weiser Kitchen™ by Tami Ganeles-Weiser

Belarus and Its Pickle Soups: A Wonderful and Easy Addition to Your Fall and Winter Repertoire - 10/20/2014
vegan soup with lentils, barley, beets and pickles.

The Recipes

Vegetable soup with lentils, barley and pickle juice

Vegan Rassolnik (Lentil and Barley Soup with Pickles)

Pickles offer a zingy contrast to the hearty vegetables in this vegan versi... Read More

Challah with dates, figs, raisins, and more to celebrate the harvest holiday Sukkot

Seven Species Challah

This challah tells a story from the Book of Deuteronomy. When the Israelite... Read More

Book Profiles: A Culinary Library For Everyone by Karen Berman

Spices & Seasons: Simple, Sustainable Indian Flavors - 10/17/2014
Rinku Bhattacharya's book, Spices & Seasons.

The Recipes

Pasta with ground lamb, peas, and Indian spices.

Pasta with Spice-Infused Ground Lamb and Green Peas

“I love the Italian classic Bolognese sauce, and I love the classic India... Read More

This simple fish curry can be made with just about any fresh fish.

Super Simple Fish Curry

“You can make this with any fresh firm fish, but my choices are usually m... Read More

The Weiser Kitchen™ by Tami Ganeles-Weiser

A Pan-Indian Jewish Meal - 10/16/2014
a selection of kosher Indian dishes

The Recipes

Rich, spicy, and totally delicious—tandoori coconut chicken

Tandoori Coconut Chicken

This tandoori chicken is made with coconut milk, so it is kosher—and so g... Read More

Basmati rice with a touch of saffron, tamarind paste, and mint.

Saffron Mint Rice

Saffron, tamarind, and a little brown sugar transform plain basmati rice in... Read More

A fresh take on dahl—made with fresh peas.

Fresh Pea and Ginger “Dahl”

Dahl is a staple of the tables of the Indian subcontinent. The word transla... Read More

The secret of this unusual chutney is toasted coconut, yogurt...and ground bay leaves.

Toasted Coconut Chutney

This coconut chutney is simple, yet it’s one of the most versatile recipe... Read More

The Weiser Kitchen™ by Tami Ganeles-Weiser

Stuffed Veggie Main Dish for the Fall - 10/14/2014
Replace rice with nutritious grains like freekeh in stuffed veggies.

The Recipes

Grain stuffed peppers topped with cripsy fried eggs.

Freekeh-Stuffed Red Peppers with Crispy Fried Eggs

Freekeh, an ancient Egyptian grain, is a powerhouse of flavor and nutrition... Read More

The Weiser Kitchen™ by Tami Ganeles-Weiser

Food for Indigenous Peoples Day - 10/13/2014
A dish native to the Americas, with amaranth, roasted squash, and lima beans.

The Recipes

A dish native to the Americas, with amaranth, roasted squash, and lima beans.

Amaranth, Roasted Squash, and Lima Beans

This is a dish of foods native to the Americas. Amaranth, a wonderfully nut... Read More

For Indigenous Peoples Day: maple ginger fry bread.

Maple Ginger Fry Bread

Just like matzo, fry bread is a bread “born of suffering.” When the Nav... Read More