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EST. 2011 BY LIZ RUEVEN
Wednesday, April 11, 2018

Cherry Rice Soufflé & A Culinary History

Cherry Rice Soufflé & A Culinary History
When I whipped up Gabrielle Rossmer Gropman's favorite and "quintessential German-Jewish meatless meal" I became teary as the sweet fragrance of simmering whole milk and stewed fruit wafted through my kitchen. This simple baked rice souffle studded with cherries brought this treasure of a cookbook alive for...


Wednesday, April 4, 2018

Springing Forward & a Few Observations

Springing Forward & a Few Observations
Springtime has sprung on the vines and on the fruit trees. While we're patiently waiting for piles of snow to melt in the shadiest corners of our yard, we're doing a daily walkabout and noticing signs of new growth. Delicate blush tinged buds are popping on our bent and gnarled apple trees. They're grouped...


Tuesday, March 27, 2018

Looking Back to Some of our Favorite Passover Recipes

Looking Back to Some of our Favorite Passover Recipes
Are your plans and menus all lined up for Passover? Me neither! If you need some help with ideas, we're looking back at some of our favorite recipes from Passovers past. We have lots more, though, so don't forget to go to our HOLIDAY tab on the home page and scroll to PASSOVER for all of your eight days of...


Wednesday, March 21, 2018

Welcome More Green to your Passover Table with Asparagus

Welcome More Green to your Passover Table with Asparagus
If you're pondering a color theme for your Passover table, think GREEN as we celebrate this highly symbolic holiday of freedom. We already place parsley on the Seder plate as a symbol of springtime so why not add one of the earliest spring vegetables to your menu? With Passover also being called Hag Ha'Avi...


Wednesday, March 14, 2018

Chocolate Matzah Bark with Dried Pineapple and Pistachio Bits

Chocolate Matzah Bark with Dried Pineapple and Pistachio Bits
If baking kosher for Passover desserts is not your forte you might turn to Chocolate Matzah Bark for the easiest sweet treat to hit your buffet. This updated version of the classic is delightfully tropical with chunks of dried pineapple and chopped pistachios. Make it gluten-free and dairy free with easy subs...


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, February 21, 2018

Lemon Hamantaschen with Swiss Meringue Swirls

Lemon Hamantaschen with Swiss Meringue Swirls
The two things all hamantaschen have in common are their triangular shape and some sort of filling nestled inside cookie walls. Some like 'em sweet and jammy with a crisp exterior. Others love flavored doughs (yes to all chocolate or anything flecked with herbs) as a starting point for imaginative Purim treat...


Wednesday, January 31, 2018

Healthy Game Day Turkey Chili

Healthy Game Day Turkey Chili
Some traditions are meant to stick around forever. Consider chili on Super Bowl Sunday. We can't imagine game day without it. What makes this turkey chili different from all others? Consider four cups of kale that front loads this healthy bowl without screaming, "we've added greens!" to the chili purists....


Wednesday, January 24, 2018

The Healthy Jewish Kitchen & Sri Lankan Rice with Dried Fruits & Nuts

The Healthy Jewish Kitchen & Sri Lankan Rice with Dried Fruits & Nuts
Jewish soul food and healthy recipes are perfectly in sync in Paula Shoyer’s most recent and fourth cookbook, The Healthy Jewish Kitchen; Fresh, Contemporary Recipes for Every Occasion. Vibrant recipes transport the home cook across the globe in Shoyer's exploration of nutrient dense dishes that reflect tod...


Wednesday, January 17, 2018

Soba Noodle Salad & Cooking with Tweens

Soba Noodle Salad & Cooking with Tweens
There's nothing like spending time with kids to brighten a grey winter week. On Monday, I taught a meat-free menu of three dishes to a trio of tweens who are 12 years old. I've worked with them before and I consider them a dream team.They're excited to learn, considerate of each other, attentive listeners and...