My thoughts on Jewish food.
Fruit crumble isn’t something I ever thought to make, especially Erev Shabbos. But one Friday, I had some fruit that wasn’t going to last even one more day, and it was too much fruit to simply toss—it would have been criminal to do so. So I thought: maybe I can make some sort of crumble …
Cookies are a favorite anytime, and one of the best cookie recipes in my file box is for these white chocolate chip cranberry oatmeal cookies. Soft and chewy, these cookies are everything. The combination of ingredients is startling until you taste them. Then you’ll know how well these flavors mesh. Studded with white chocolate chips …
Mac and Cheese is probably in the top five of your comfort food list. It certainly is in ours. Creamy delicious mac and cheese is good as is, but even better baked in a casserole with a cornflake crumb topping. Make this version and watch them fight over the golden crunchy crust. This classic baked …
One of our favorite family dishes is fried rice. I know this is supposed to be a way to use up old rice, but we like it so much I found myself cooking rice a day in advance just to make this dish. Lucky for us, I just discovered that fried rice comes out even …
Cabbage is a humble vegetable. It’s cheap and filling, and when over the hill has an unpleasant taste and smell. But a good cook can do magic with even a poor man’s vegetable. In fact, one of my go-to Shabbos side dishes is shredded cabbage cooked in goose schmaltz and seasoned with lots of salt, …
If you’re like me, when Thanksgiving was over, you stuck the turkey carcass into the freezer for a future date—perhaps to make some tummy-warming soup for a wintry day. We don’t feel much like cooking after that Thanksgiving cookathon, but we figure at some point, we’ll be back in the kitchen, itching to cook something …
Roasted butternut squash can be used to make (among other things) orange soup, as a substitute for pumpkin puree in pie, or instead of the sweet potatoes in sweet potato soufflé. After mashing the cooked flesh of the squash, it freezes well for later use—a great ingredient to have on hand. The problem is, butternut …
Rice is tricky. In a perfect world, your rice would come out fluffy every time, with each grain separate and intact. But in the event that luck or skill are not on your side, rice may either overcook and become mushy, or stay chalky and hard in the middle. If that should happen to you, …
Roasted garlic is a delicious accompaniment to challah. After roasting, the garlic cloves become soft and spreadable with a buttery taste. You scoop out the cloves, spread them on your challah, and sprinkle the top with salt. YUM! When I’m getting ready to roast garlic, I drag out my old muffin tins, individual aluminum cups …
Looking for a fish dish to serve for the second night of Rosh Hashana, I turned to a friend who had lived in Brazil for some time. “Here’s a little something we used to do in Brazil,” and then proceeded to dictate a recipe for a fish stew with coconut milk. The difference is my …