My thoughts on Jewish food.
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 …
Years ago, finding myself with a surplus of juicy summer tomatoes, on the verge of becoming overripe, I decided to try my hand at making matbucha, a delicious salad, somewhere between a dip and a spread for bread. I peeled and seeded the tomatoes, and cooked them down with lots of garlic and cumin, and …
I had always wanted a Bundt pan. Finally, I ordered one and it arrived in time for me to try out a new cake recipe I’d seen for a Honey Beer Bundt Cake. The problem was that when I took the pan out of the box, it sure looked awful small. My fears were realized …
Looking for an easy-to-make yet elegant treat to put out on the table for company? These spiced candied pecan are the perfect candidate. They aren’t hard to make, look great in a candy dish, and taste delish. Not to mention, they keep forever, in a tightly closed mason jar. These toasty, crisp pecans with their …
Chicken salad is a big favorite in our home, so when I make it, I always make a lot! The recipe I developed for this dish uses a sauce made from mayonnaise, herbs, Dijon mustard, and grated onion for flavoring, with delicate crunch provided by thinly sliced celery, and a topping of lightly toasted sliced …
Deviled eggs are an old-fashioned dish—the kind you shouldn’t mess with. Don’t try to innovate or add unusual (read “weird”) ingredients. Just stick to the tried and true: eggs, mayo, grated onion, Tabasco, and some good Dijon mustard. Maybe just a touch of salt. Sprinkle the top with sweet paprika and Bob’s your uncle, as …
While it’s best to strive for two hot, meat meals for Shabbos, sometimes it’s too hot for hot (meals that is)! We like to have salads in August, including our main course of chicken salad. Our logic is that we think it’s okay to eat cold food a couple of times a year, for the …