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Liz Rueven on Muck Rack

Liz Rueven

Connecticut, New York
As seen in: The Times of Israel, Forward, My Jewish Learning, Washington Jewish Week, American Israelite, CT Bites
Sourcing vegetarian and acceptable eats for those who are Kosher Like Me
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Articles

Moroccan Chicken and Spinach Phyllo Pie

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By Liz Rueven, Rachel Myerson
| My Jewish Learning Verified
Savory meat or chicken pies have a long tradition in Moroccan and Middle Eastern cooking. They are often seasoned with chopped parsley, lots of long-simmered onions, cumin and garlic. Phyllo (aka filo) dough is used to enclose fillings in long “cigars” as appetizers, or in triangles as neatly folded fried pockets. For this recipe, I’m simplifying the process by avoiding frying.
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Mollie Katzen's Grilled Bread and Kale Salad with Red Onions, Walnuts and Figs

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By Liz Rueven
| My Jewish Learning Verified
Tu Bishvat is the perfect holiday for locavores, school kids and home cooks, alike. It’s a fruit-focused holiday with plenty of room for creative cooking and connecting more deeply with the land as Spring approaches. School kids love the field trips to plant trees while home cooks and chefs dream up new ideas for integrating the seven edible species mentioned in the Torah: wheat barley grapes figs pomegranates olives dates When M.
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Yom Kippur Savory Mushroom Cheese Kugel Recipe — CT Bites

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By Liz Rueven
| CT Bites
Yom Kippur*, the holiest day in the Jewish calendar, is a day of fasting and praying. When the longest day of the year ends (at least for those who haven’t eaten for 25 hours) family and friends gather around a casual buffet that often includes a sweet noodle kugel. Sure, there are bagels and cheeses, cucumber salads and fresh fruit. But it’s the kugel everyone goes for first.
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