The text provides a recipe for Southern fried crunchy chicken served as a burger, but notes that the crispy coating can be used for any cut-up chicken pieces.

The recipe for Halloumi wraps with baharat and pomegranate offers a flavorful twist to a quick lunch option.

This recipe provides instructions for making marinated labneh balls by rolling labneh into balls, placing them in a jar, covering them with oil, and storing them in the refrigerator for up to 4 months.

This recipe for Herbed Dijon-Maple Chicken involves a flavorful rub and herb blend to enhance the taste of the dish.

The recipe describes how to make a Choc Chip Cheesecake Pie with a tahini and vanilla flavored pastry.

This article presents a recipe for a Chickpea Fattoush Salad, a variation of the traditional Middle Eastern chopped salad fattoush.

A vegan Cauliflower Waldorf salad recipe is shared as an ideal dish for Seder night or yom tov lunch due to its ability to be prepared in advance and maintain its taste.

The article reflects on the spiritual significance and challenges of preparing for Passover and caring for family members, highlighting the connection between caregiving and religious practice.

This recipe for orange, ginger, and thyme chicken tray bake is described as family-friendly, quick to make, and easily scalable.

This recipe provides a simple and sweet marinade for beef short ribs using silan, shallots, and pomegranate molasses.

A video focusing on achieving the perfect texture for sourdough bread.

In the text "Friday Kibbitz: What's Your Favorite Artichoke Recipe?" the discussion likely revolves around different ways to prepare and cook artichokes.

This recipe presents a method for making a Shmaltzy potato pie, which involves shredding potatoes, squeezing out their liquid, mixing with onions, nutmeg, salt, and pepper, then cooking in chicken fat until browned and crisp.

An easy-to-make malabi tart recipe with a rose-flavored creamy filling in a nutty tart shell is shared.

This recipe presents a colorful and flavorful trio of hummus variations, including a basic recipe and two unique options: a pink Barbie hummus made with beetroots and a turmeric hummus.

This recipe features cod topped with a basil-almond pesto and Kalamata olives, creating a flavorful and balanced dish.

This recipe is for a healthy and refreshing salad featuring cavolo nero, fennel, and orange, along with olives, cranberries, and pecans.

This recipe for roasted cauliflower with pomegranate rice involves preparing a large cauliflower with a tahini sauce, then roasting it in the oven.

In this recipe from Mishpacha Magazine, the author shares a budget-friendly version of a pepper steak-with-broccoli dish.

This article provides four different meatball recipes for winter comfort food.

This recipe provides a guide to making Parsnip and Red Onion Latkes with Cream Cheese and Chives, which is vegan-friendly.

The article discusses the Jewish approach to Thanksgiving and the various dishes that Jews often prepare for the holiday.

The writer expresses their excitement and provides a recipe for "Fattoush with Green Apple and Grapes."

In this discussion, readers are asked to share what they are cooking or eating for the holiday of Shavuot or the long weekend.

The author reflects on the different attitudes towards mackerel in Norway, where some believed that the fish was unfit for eating due to a belief that it fed off the dead bodies of German soldiers during WWII.