Add bay leaves, saffron and its liquid, and enough vegetable stock to barely cover sweet potato cubes. Bring to a simmer. Cover and cook over low heat 15 to 18 minutes or until vegetables are tender.

1/2 cup pecans, lightly toasted if desired. DIRECTIONS. 1. For dressing: Whisk olive oil, vinegar, salt and pepper in a small bowl. 2. For salad: Combine romaine with half the dressing.

1. Set the oven at 425 degrees. Have on hand a large roasting pan. 2. Cut four 1/4-inch-thick slices from the lemon and reserve the remaining lemon.

Passover is the celebration of the Jews being freed from Egypt, known as the Exodus. It's celebrated each spring, though the timing varies, and is one of the most important Jewish holidays. Find ...

Salt and freshly ground pepper to taste. 4 to 5 cups romaine, torn in bite size pieces. 1 1/2 cups papaya cubes. 1/2 cup jicama sticks. 3 mini cucumbers, diced ...

Add bay leaves, saffron and its liquid, and enough vegetable stock to barely cover sweet potato cubes. Bring to a simmer. Cover and cook over low heat 15 to 18 minutes or until vegetables are tender.

For Passover, the holiday of springtime, it is customary to showcase vegetables, especially green ones, on the menu. This year we’re preparing an aromatic broccoli and cauliflower tajine and a ...