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EST. 2011 BY LIZ RUEVEN
Wednesday, September 19, 2018

Honey Za’atar Chicken: SO Millennial Kosher

Honey Za’atar Chicken: SO Millennial Kosher

Chanie Apfelbaum, author of Millennial Kosher , has created a cookbook that is an inspired expression of our times. While her culinary roots are in traditional Ashkenazic flavors, she has reimagined dishes that are familiar but more globally inspired, uncomplicated without being basic and healthier without...

Saturday, September 1, 2018

Holiday Honey Cake & Chocolate Honey Glaze

Holiday Honey Cake & Chocolate Honey Glaze

There are some desserts that signal HOLIDAY TIME on our tables. I know, not everyone is a honey cake lover. Does chocolate glaze help? I always vote for team chocolate! This dairy-free Rosh HaShanah honey cake is laced with deep molasses flavor from Savannah Bee Company's sourwood honey. I like the rich c...

Monday, August 27, 2018

4 Ingredient Truffles & Rosh HaShanah Seder

4 Ingredient Truffles & Rosh HaShanah Seder

Nope! I don't have my holidays mixed up. And, Yes! Seders are conducted in celebration of Rosh HaShanah. Read on to learn about Sara Gardner's vision to gather Rosh HaShanah recipes from her adopted Jewish community in Madrid. The Reform Jewish Community of Madrid is a gathering place for residents from a...

Wednesday, August 15, 2018

Summer Plums with Minty Cardamom Dressing

Summer Plums with Minty Cardamom Dressing

When C. asked me if I would like her to bake her irresistible dark chocolate cake for dessert on a recent Shabbat we were hosting, I jumped at her offer. Then I wandered through my farmers' market in CT  imagining which summer fruit would be a little unpredictable alongside a generous slice of her rich and d...

Wednesday, September 13, 2017

Crisp Autumn Salad Loaded with Symbolism

Crisp Autumn Salad Loaded with Symbolism

I've been giving a lot of thought to how to incorporate as many seasonal vegetables and fruits as possible into my celebratory menus as I begin to cook for Rosh HaShanah, the Jewish new year. While brisket and chicken soup will always have a place at my table, I turn to my local farmers' market for inspira...

Wednesday, September 6, 2017

Late Summer Corn Soup Spans the Seasons

Late Summer Corn Soup Spans the Seasons

What took me so long to make stock from all of those corn cobs we've been nibbling on all summer?

It's not too late now that you know you should be making this effortless vegetarian broth for your future soups, grains and curries. Here in the Northeast, you'll find stacks of just harvested corn at y...

Wednesday, October 5, 2016

Honey Cake with Poached Pear Rose for your Holiday Dessert

Honey Cake with Poached Pear Rose for your Holiday Dessert

When Marcia Selden advises me to MAKE THIS with bold caps, I know it belongs on one of our autumn holiday tables. The only question is if we serve it when we break the fast after Yom Kippur or at the end of our pre-fast meal.

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Wednesday, September 28, 2016

Baharat Crusted Chicken for your Holiday Buffet

Baharat Crusted Chicken for your Holiday Buffet

As soon as I tasted this Baharat Crusted Chicken at Dini Delivers' dinner pop-up a couple of months ago, I thought it would make a succulent choice on our Rosh HaShanah tables next week.

I love the highly seasoned crust and the puddle of creamy (dairy free) tomatoey broth. And then there's the vege...

Tuesday, September 20, 2016

Sweet Noshings & Drunken Honey Pomegranate Cake Recipe

Sweet Noshings & Drunken Honey Pomegranate Cake Recipe

"I think I was born to be a Texan. I love big hair, country music, and cowboys (and their boots)."

This is how Amy Kritzer, blogger at What Jew Wanna Eat, introduces her recipe for Tex-Mex Chocolate Rugelach, one of my favorites in her bold new cookbook, Sweet Noshings; New Twists on Traditional Je...

Wednesday, September 14, 2016

Cocktail Meatballs Sweeten your Holiday Table

Cocktail Meatballs Sweeten your Holiday Table

Albondigas, or meatballs, are a mainstay of Sephardic cuisine. They come in sizes ranging from golf balls to cherries and may be rolled into round or flattened shapes. Chopped onions, garlic, roasted eggplant, fresh spinach, chopped leek and grated carrots have been mixed into meatballs for centuries.

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