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EST. 2011 BY LIZ RUEVEN
Wednesday, November 14, 2018

Thanksgiving Starter: Roasted Beet Puree

Thanksgiving Starter: Roasted Beet Puree

Thanksgiving starters and sides are where my head is as we approach the holiday feast next week. My family has opted out of turkey (shocking, I know) and we'll be grilling steak for an intimate crew around our table. We'll be starting with a seasonal, vegan and gluten-free beet puree called Charkhlis Mkhal...

Tuesday, June 26, 2018

Kubeh: Dumplings with History & Roasted Eggplant

Kubeh: Dumplings with History & Roasted Eggplant

Once upon a time there was a nice Jewish girl from Long Island who fell in love with the Iraqi-Israeli cooking of one of her ex-boyfriend's Mom. Specifically, she fell hard for kubeh, a Middle Eastern dumpling with sprawling roots throughout Iraq, Syria and Kurdistan. When this labor intensive comfort food...

Wednesday, June 13, 2018

Smoky Summer Eggplant Salad via Timna, NYC

Smoky Summer Eggplant Salad via Timna, NYC

Nir Mesika, Chef/Owner of Timna in NYC, plays boldly with unexpected flavors which pair perfectly with quieter elements in his carefully balanced dishes. His Moroccan inspired creations, with roots in Israel and more subtly influenced by his time in Milan, are almost always connected in some way, to his mothe...

Wednesday, February 28, 2018

Lucious Meatballs Nestled in Creamy Tehini

Lucious Meatballs Nestled in Creamy Tehini

Tahini is a remarkably versatile ingredient that has finally found a broad swath of fans outside of the Middle East. For kosher keepers and vegans, it has held a prized place in our cupboards for ages. Why do we love tehini? Its nutty flavor adds unique depth and character while calcium rich creaminess co...

Wednesday, January 3, 2018

Simple Roasted Salsa Brings the Heat Home from Baja

Simple Roasted Salsa Brings the Heat Home from Baja

Working with local chefs and taking cooking classes are two of my favorite ways to get to know a culture when I travel. Stimulating conversations around regional ingredients and farmers' markets are always illuminating and the chances of getting some off-the-beaten path recommendations for quiet beaches and a...

Sunday, December 17, 2017

Sheet-Pan Latkes are a Game Changer

Sheet-Pan Latkes are a Game Changer

Frying up a a batch (or 10) of latkes for Chanukah celebrations is rewarding, sure. But it can be exhausting and time consuming. And how about that mess of splattered oil and the irresistible urge to wash your hair immediately after you've sizzled a few dozen? We have a better solution: Sheet-Pan Latkes. ...

Monday, December 11, 2017

Get Sizzling with Greek Inspired Chanukah Latkes

Get Sizzling with Greek Inspired Chanukah Latkes

Even the youngest students can recap a quick version of the miracle of oil in the Chanukah story. The gruesome tale they aren't taught is about Judith beheading Holofernes. Read on to learn why cheese is a traditional ingredient in Hanukkah recipes and why Judith's bravery should be celebrated today....

Wednesday, November 15, 2017

Little Book of Jewish Appetizers GIVEAWAY!

Little Book of Jewish Appetizers GIVEAWAY!

We couldn't be more excited for Leah Koenig's Little Book of Jewish Appetizers. This beautifully photographed cookbook is a treasure of recipes that may just inspire you to skip the mains (ok. Maybe not for Thanksgiving) and create a celebration around easy to prep small bites. We're giving away one copy this...

Tuesday, November 14, 2017

Every Meal Starts with a Little Nosh; Consider Muhammara for Thanksgiving

Every Meal Starts with a Little Nosh; Consider Muhammara for Thanksgiving

No matter what time you call your guests to gather, Thanksgiving dinner needs to begin with a little nosh or two. They should be easy, do-ahead starters to keep your guests out of the kitchen while you're juggling those piping hot dishes. You'll want these appetizers to be bold enough to get your guests excit...

Wednesday, November 1, 2017

Sizzling Brussels Sprouts with a Side of Bourbon/Mustard

Sizzling Brussels Sprouts with a Side of Bourbon/Mustard

I only deep fry during Chanukah and even then, it always feel slightly unfamiliar and guilt provoking. This season, I'm paying close attention to my local vegetables so I can re-imagine frying latkes (vegetable pancakes) with some new combinations of flavors, ingredients and a little more skill. When I att...