November 19, 2018

I'm not really a soup person. If you're like me, you probably want to chew your calories, not slurp them, but ramen soup is in a league of its own. Yes, it's a broth. But it's a broth with 2  (or more!) proteins, carbs, veggies and spice. My kind of soup. 

Ramen is also all about building layers of flavor. For this reason I recommend using dark meat chicken and baking the chicken  before placing in the soup. Dark meat...

October 22, 2018

I've always considered myself very efficient in the kitchen. Even when I was working a full time office job, I could go to work, go to the gym, come home and shower and still have dinner on the table by 8pm. Because of this, I've generally regarded "one pan" dinners as a kind of Pinterest gimmick. But color me converted. 

Don't get me wrong; I'm still an efficient cook. But you know what I'm not? Someone that likes to clean. I...

September 17, 2018

I recently posed the question on my instagram, "Are we into lettuce cups" and to my surprise only 67% of people said yes.I find this answer somewhat controversial. Allow me to explain.

I discovered lettuce cups during college, and since then I've consistently leaned on them as a go-to at home option. One of the things I miss most when eating healthy is the experience of eating with my hands. All the foods that are off...

August 6, 2018

Recently I was watching the documentary on Netflix by Michael Solomonov (acclaimed Zahav chef) titled "In Search of Israeli Cuisine."  The documentary features Solomonov traveling Israel, meeting with Israeli restauranteurs and food critics in search of an answer to the question "is there a real Israeli cuisine?" If you ask me the question is, yes. If pizza and pasta have become "American food," than why isn't Shawarma and Fal...

June 7, 2018

Growing up an Ashkenaz (Eastern European) Jewish girl in Brooklyn, I was exposed to the small but mighty Syrian Jewish community. I learned to love a lot about the Syrian community but chief among them was the food. One of the better known Syrian dishes is Lachmajin,  which literally translates to meat pies, a perfect description for these sort of mini meat pizzas. Different cultures do lachmajins differently - some make a who...

March 15, 2018

Ingredients:

8 pieces bone-in, skin-on chicken thighs

3 tablespoons sumac 

3 tablespoons turmeric 

1.5 tablespoons cinnamon 

2 teaspoons garlic 

1 teaspoon salt 

2 tablespoons canola or vegetable oil

1 onion

4 cups chicken broth 

1. In a small bowl combine the sumac, turmeric, cinnamon, garlic and salt. Place the chicken thighs in a roasting pan and pour the spice mixture over the chicken, using your hands to work the spices into t...

February 19, 2018

Want to know how to get your husband/boyfriend/father/brother to eat healthily? Two words: Steak salad. Steak gets a bad rep in the diet world, but if you use lean steaks and plate it over a big bowl of greens, it's rather healthy and a much tastier alternative to your average chicken/salmon/tuna routine. I particularly love steak salads for weeknights because steaks are actually one of the quickest proteins to cook: in under...

January 25, 2018

I don't know about you but sometimes I really just want a burger. Sure, I could eat the patty without the bun (and I often do) but isn't there something so fun about about picking up a piece of meat sandwiched between two slices of something and just chowing down. Enter: the portabella mushroom cap burger. Ok, so it's not bread, but in my never ending quest to replace complex carbohydrates, it's pretty darn good. Of course for...

January 10, 2018

Some version of this recipe has been in my rotation since college. I'm not a big fan of tacos in general, or any Mexican food really, but there's something very approachable and versatile about this recipe. First of all, it doubles, triples, quadruples very well and it freezes even better. Back when I was a single girl I'd make about 2 pounds of the turkey mixture, freeze it in batches, and have it once a week for....weeks. No...

January 5, 2018

It's not every day that you make rack of lamb, and with good reason; they're expensive and elegant and deserve a special occasion. That said, for such an elegant piece of meat they really are quite simple to cook. So when you're having guests over, maybe someone extra special you want to impress, make lamb. They'll be impressed and honored and you'll be relieved with how little work you actually had to do. 

This recip...

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