February 18, 2019

Shakshuka is a dish of eggs poached in tomato sauce. The word shakshuka means “a mixture” in Arabic slang, specifically Tunisian Arabic. Tomato based stews were common throughout the Ottoman Empire but were originally cooked with minced meat or livers. Jewish communities in the Ottoman Tunisia created the pareve version with eggs in place of meat.  To me, Shakshuka always hits the spot. It's kind of a no-brainer. Healthy, low...

December 17, 2018

Hello and Happy Monday! How was your weekend? Full of fun and adventure? Sounds awesome! Oh, me? Thanks for asking. I spent pretty much my entire weekend making linzer tarts. #NoRegrets.

I'm not sure how this all started but I think I saw someone making them on Instagram and thought "Wow, that seems easy. I should try it," which is how most things in my kitchen start. From there it became testing a couple different recipes...

December 5, 2018

I wasn't going to bother with latkes. Since I started this blog my goal has always been to bring something new to the table. Sure, sometimes I make a dish that other people have made, it would be hard to only bring completely original ideas, but the point is to not post a recipe just for the sake of posting a recipe. There are hundreds, if not thousands, of perfectly good latke recipes and I wasn't sure that I had anything to...

December 3, 2018

I've been making an insane amount of surprise cakes lately. This certainly was not a mission I set out on. I wanted to try one - JUST ONE! - of these surprise cakes for my website's birthday, but I should have figured once I showed the world I knew how to make instagram's favorite cake it would take off. 

Shortly after I posted the first cake, a client of mine requested one for her son's birthday. Despite the havoc it...

November 26, 2018

Well, Thanksgiving has come and gone so this recipe may be a little belated, but what's a girl to do when shes got 1/2 a bag of cranberries and some apples that have been sitting there for...a while? Make a dessert, of course! 

I'd wager that a good 50% of the things that come out of my kitchen are motivated by a race with time. If the lettuce is about to go soggy, it ends up sauteed in my eggs; tomatoes going soft turns i...

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...

November 14, 2018

Thanksgiving is coming and, well, my friends, you can't pick your family. The good news? You can pick your cookie! 

I've always thought Thanksgiving was overrated. Does anyone really like turkey that much? I mean, I don't mind it but if I'm being honest I prefer chicken. And if you're going to pick a protein that symbolizes a holiday - a protein you're supposed to look forward to - why not pick something more exciting...

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...

October 17, 2018

I've never had cookie butter in my life.  I'm giving you a minute to let that sink in. 

Is it a new phenomenon? I wonder. It's possible its not; we weren't really  a house of peanut butter and nutella and the like. "Chazerai," my mother would call it. That's 'junk food' in Yiddish. Chazerai indeed. She isn't wrong. Two slices of this pie and I could practically feel a pimple forming. You know what they say,  beauty is...

October 9, 2018

You'd have to be crazy not to love brussels sprouts. Right? Right. 

I've always made my brussels sprouts simply roasted, but lately I wanted something a little different. Here, I've paired them with the balsamic glaze that you may recognize from my Chicken Milanese. It's simple, a little sweet and a lot delicious. Try this one out on the kiddos - I think they'll like it. 

Serves 2-4 as a side


3 cups brussels sprouts 


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