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...

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 


August 14, 2018

If you spend enough time on Instagram, you know that summer is "tomato season." But when you have access to pretty much every vegetable 365 days a year, what does tomato season even mean? I use tomatoes almost every day when I make my favorite chopped salad. But moving into summer means moving tomatoes from a supporting one to a lead one and that's where this salad comes in. 

Tomatoes are the star here. We've got two varieties...

June 14, 2018

8 ounces cow's milk feta 

3 tablespoons 2% fat greek yogurt or labneh 

2 tablespoons extra virgin olive oil 

zest of 1/4 lemon 

1/2 tablespoon smoked paprika

additional olive oil, sesame seeds, paprika and greens for garnish (optional) 

1. Combine all the ingredients in a food processor fitted with the S blade and process until completely smooth. 

2. Transfer to a bowl and drizzle with olive oil and sprinkle with any additional spice...

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...

April 11, 2018

This was a long journey.

Recently I was teaching a Passover Seder class and when developing the menu I knew I wanted to do a fire roasted eggplant dip since it's a fun and really hands-on technique. Typically, I'd mix in some tahini since eggplant alone can cause sort of an itchy mouth sensation. But since this was a Passover class in an Ashkenaz synagogue, tahini was out as it is kitniyot. I know a lot of people use mayonnaise...

March 19, 2018

Makes about 16 wraps

2 cups uncooked quinoa
4 tablespoons olive oil 
12 cloves garlic
2 red onions, diced 
4.5 cups baby bella mushrooms 
4 bell peppers, diced 
4 cups spinach 
2 tablespoons cumin 
1 tablespoon cinnamon 
Salt to taste 
16 swiss chard leaves*
*when picking leaves, make sure you pick ones that are fully intact and aren’t ripped or don’t have holes in them. 

1. Place the uncooked quinoa in a medi...

March 8, 2018

Fear is the force that stunts my creativity most in the kitchen, and I suspect I am not alone in this. I can go to a restaurant and eat beautiful food and think "Wow, I'd love to make that." But when I'm alone in my kitchen I become "scared" of ruining it, or how it might come out, or the wasting of food. 

That's always been my reservation with Phyllo Dough. Any time I've wanted to attack it, fear has gotten the best of me and...

February 21, 2018

...break out the Gas-x. It's worth it people. 

Growing up Thursday nights was always pizza night at our house. But Mondays and Fridays were also pizza day at school. Which is to say, I was eating pizza three days a week growing up. I have no regrets other than the fact that it's no longer a habit my metabolism can support. 

Enter: cauliflower crust pizza. I was introduced to this in college, but every time I attempted it, it was...

January 30, 2018

Tu Bishvat, or the 15th of the month of Shevat, is a Jewish holiday marking the New Year for trees. Though there are halachic implications for Tu Bishvat, Jews in Israel and the diaspora largely celebrate it as an ecological awareness holiday. One of the most common customs is to eat new fruits, or to eat fruits that are of the seven species described in the Bible as being abundant in the land of Israel. The seven species are...

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