Photo: Liz Rueven
A platter of braised brisket is the centerpiece of many Jewish holiday meals. Here is a recipe that’s basic enough to accompany various side dishes, yet different enough to add something new to the table. The sauce is a combination of heady allspice and cinnamon, wine and tomato, braised with the beef into a rich succulent sauce. Continue reading
Photo: Liz Rueven
Pomegranates, or rimonim in Hebrew, are one of the most recognizable and highly symbolic fruits in Jewish culture. We include them in our Rosh HaShanah recipes to bring good luck in the coming year. But there’s plenty more to know about them. Continue reading
As summer grilling season is in full swing and 4th of July is approaching quickly, we jumped at the opportunity to check out some of Grow and Behold‘s premium ground meats. Anna Hanau, co-owner with husband Naftali, offered us recipes for burgers of all sorts, toppings and condiments perfect for summer get-togethers and plenty of tips on how to make the juiciest burgers sizzle. Continue reading
What better way to celebrate Father’s Day than a good ol’ backyard cookout?
Top this year’s party by turning your Pop into a Condiment King! We’ve rounded up some of our favorite toppings – from chutney to ketchup, all vegan, many kosher certified – that are sure to take your grilled meats, treats and everything in between to a whole new level. Continue reading
Photo: Melinda Strauss
I’ve decided to avoid breaking the calorie bank as we prepare for Shavuot this weekend. Maybe if I say it out loud and share it with y’all I will stick to my plan.
Since I suspect that some of you may be like-minded eaters as we try to drop those dreaded winter pounds, I’ve reconsidered our tradition of eating dairy kugels and blintzes by re-directing my focus.
Photo: Sang An
Classic French Toast doesn’t take much to prepare. And we would never knock it as a great starter recipe for young kids wanting to thrill Moms with breakfast in bed on Mother’s Day.
In fact, it never crossed our minds to stray from the basic challah soaked, cinnamon laced, eggy breakfast fave that we all love. Paired with fresh summer strawberries and local maple syrup, we were always happy (we thought) to use up thick slices of delicious challah that were on the path to becoming stale by Monday.
Until we found a completely out of the box recipe for Savory French Toast with Seared Tomatoes and Za’atar Butter in Modern Jewish Cooking; Recipes and Customs for Today’s Kitchen by Leah Koenig. Continue reading
photo: Liz Rueven
This matzah lasagna goes beyond the ordinary matzah/cheese/ jarred tomato sauce Passover mish mash. You’ll love the way the creamy bechamel sauce keeps the lasagna moist and adds depth and nuance while keeping it kid- friendly.
It is a few extra steps but well worth it. Continue reading
photo: Whitney Fisch
Yearning for something pasta-like with a savory kick just about now? Of course, you are! We’re mid-way through Passover!
And while vegan may not be your thang, these “meatballs” may just change your mind. Continue reading
photo: Amy Krtizer
We don’t think it’s possible or even imaginable to make it through Passover without a few kugels on the holiday table.
And why not?
Photo: Liz Rueven
I’ve been feeling all warm and fuzzy as we wind our way towards Passover this year.
It was only a year ago that I met three like-minded bloggers and we had the crazy idea of pooling our very different viewpoints and co-authoring a Passover cookbook together. We bonded over countless hours of recipe brainstorming, strategizing, and late night laughter, ditzy from too many hours of Google Chat.
In just four intensely focused months, we created the e-book, 4 Bloggers Dish: Passover, Modern Twists on Traditional Flavors.
The beauty of it is, that we are now true friends, despite the fact that we have never all been in the same room. If any of us were to need something, food related or not, I believe we would be right there for each other. Talk about the beauty of technology! Continue reading