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EST. 2011 BY LIZ RUEVEN
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...

Wednesday, October 25, 2017

Why You Should be Slow Roasting Late Season Tomatoes

Why You Should be Slow Roasting Late Season Tomatoes

Slow roasting end of season tomatoes with garlic is the perfect way to fill your home with  seductive aromas that will get your creative juices flowing. It's  virtually effortless and yields sweet results that will spark the cooking in your autumn kitchen. Best of all, slow roasted tomatoes are a great star...

Tuesday, October 3, 2017

Modern Jewish Baker & Pizza Rugelach; Basics & Way Beyond

Modern Jewish Baker & Pizza Rugelach; Basics & Way Beyond

Modern Jewish Baker; Challah, Babka, Bagels & More by Shannon Sarna, is a cookbook that will serve as both guide to baking basics and boundary bender for those ready for  adventures and mash-ups. Just as autumn's chill a...

Wednesday, August 16, 2017

Zucchini Crisps & Lessons Learned Cooking with Tweens

Zucchini Crisps & Lessons Learned Cooking with Tweens

A few weeks ago I hosted three tweens in my kitchen for a series of cooking classes on various themes. The experience was so rich that it left me ruminating about the lessons I learned from three eleven year olds this summer. While we chopped, simmered, improvised, questioned and consulted with each other ...