PARVE • PREP: 15 minutes• COOKING TIME: 75-85 minutes• SERVES: 6-8
I had some wonderful guests this Shabbos, and was inspired to try some new flavors and ideas. My efforts yielded not one, but TWO blog-ready recipes…the only problem is, I didn’t write down or photograph one of the two, which means I have to re-make it for you guys so that I can share it with more detail than “um, put some meat in, sprinkle some spices, and bake.” Continue reading
PARVE • PREP: 15 minutes• COOKING TIME: 15 minutes• SERVES: 5 app/3 main
Hi Everyone!! I’ve missed you all! Sorry about the delay getting back to you after Passover, but I have a good excuse- for those of you that don’t know, I got pretty sick over the week of Passover and needed some extra time to get back to myself.
HERE I IS!! I’ze back!! And I am so grateful to be feeling well, back to my life, back in my kitchen, thinking up recipes that make my kids groan and my husband roll his eyes and grimace when he thinks I am not looking. What could be better??? Continue reading
PARVE • PREP: 15 minutes• COOKING TIME: 18 minutes• YIELD: 50 Cookies
Bringing you another Pesach (gluten free!) recipe in time for the holiday. And please don’t say these are brown. I’m going with beige/off white/cream colored. Hmm. Maybe they are kinda brown? I have no defense. In any event, they are delicious – moist and chewy. Enough salt, coconuts and nuts to cut the sweetness of the white chocolate. Continue reading
I’m not making Pesach this year. We usually celebrate a portion of the holiday at home, and a portion with family at their homes. This year, we are packing out to both of our parents for the entire holiday, and I’m very much looking forward to spending time with my siblings, in-laws, nieces, and nephews who are coming together from across the globe. Continue reading
MEAT • PREP: 15 minutes• COOKING TIME: 20 minutes• SERVES: 8
This chicken dish/stew/curry/mixture/thing was inspired by a meal at my friend Ariella’s house a few years ago. She hosted us for a meal in her beautiful sukkah, and promptly began pulling out unbelievable amounts of incredible food, and we ate until we couldn’t move. Continue reading
Purim is in the air, and although I am personally booking out to my mother-in-law’s (thanks, Ima!), many of you are facing the insane task of, well, Purim.
You will be preparing and delivering impeccably packed and color-coordinated mishloach manos packages all over the neighborhood, including several to your children’s teachers that have receiving hours at the EXACT SAME TIME on the opposite sides of town, while at the same time reassuring your 6 year old that it doesn’t matter that her princess tiara broke and that she really, really, really still looks like a beautiful princess, and also the hole where the rhinestone used to be is really not a hole but was there the whole time. Continue reading
DAIRY • PREP: 1.5 hours• COOKING TIME: 1 hour• SERVES: 10
It’s LASAGNA time!
I know what you are thinking. “Lasagna? I don’t have tiiiiiime for Lasagna”. I also don’t have time for lasagna, no one does, and this one’s a pain in the you-know-what. That said, just make it. One time. That’s all I’m asking. Take a Sunday, and make the darned lasagna. And when people ask you what you did all day, stand tall and tell them you made lasagna. With béchamel. Because Rivka said so. AND IT WAS WORTH IT. Continue reading
MEAT • PREP: 10 minutes • COOKING TIME: 10 minutes• SERVES: 4
People who keep Kosher and are also foodies have a breakfast problem. Specifically, we can combine eggs and meat, and we can combine eggs and cheese and butter, but we can’t combine eggs and meat and cheese and butter. Are you getting where I’m going with this?
This dish is a take on the classic green beans and sausage casserole. It’s bright and fresh, and might make a great breakfast for someone who doesn’t keep Kosher. For the rest of us, though, I’m suggesting Sunday night dinner or appetizer for a yom tov meal. It’s really excellent, and the black pepper is the perfect flavor enhancer. Let me know what you think! Continue reading
MEAT • PREP: 10 minutes • COOKING TIME: 1.5 hours• SERVES: 6
Hi friends! Sorry about the long wait but here is another killer recipe to haunt your palates. I’m a little late (I have an imaginary Monday morning deadline for posting new recipes) but this week’s experiments in Foodland were a good lesson for me. You see, in my quest to bring you the best recipes EVER, I over-complicated the darned thing.
I’ve been making this chicken for my family for a couple of years. Blessedly, we don’t suffer from peanut allergies, and the flavor is soft enough for my picky eaters and distinct enough for everyone who cares what goes into their mouths. What’s the problem, you ask? Well, when I decided to make the recipe for the blog, I decided it was TOO SIMPLE. It needed culinary gravitas. A twist of unexpected creativity to take it over the top. Something gourmet. This, my friends, was a bad idea. My poor family has been struggling to ingest terrible versions of this recipe all week. I tried honey (no). I tried molasses (hell no). I tried flour coatings, brown sugar, and ground peanuts (no, no, and sheesh). And ended up, you guessed it, right where I started.
So here it is. Oh. What’s that? You don’t put white sugar on your chicken? YOU DO NOW!! Try it, you’ll see. Continue reading
I think I’ve confused a lot of people with this blog. My vaguely employed brother wants to know what my monetization strategy is. My neighbor asked if I’ve quit my day job. The plagiarism police just wants to (politely) confirm that I actually made up the recipe I posted. Everyone else wants to know when they can come for tasting. So to answer everyone’s questions: no monetization strategy, haven’t quit my day job. Unless otherwise noted: developed, tested, reworked, and retested the recipes by myself.
And, to my tasters, COME ON OVER! We got food! (Okay. maybe call first.) Continue reading
ayprun 