Once the Thanksgiving Leftovers were all done I looked at the calendar to see when the next go around was, and noticed a curious quirk: The first night of Hanukkah and Xmas Eve coincide this year. Oh the possibilities! The recipe ideas started to spin out and before long I was […]
Read more →Something a little different from your usual latke, but still recognizable as a good ol’ potato latke, thanks to the telltale raggedy potato shreds. Chickpeas add texture (and protein), and the spices are unmistakably Indian. Fried to a shattering crunch these latkes are a great addition to your Hanukkah repertoire, and with […]
Read more →Helllloooo Gorgeous! It would be impossible not to think bright and yummy thoughts when faced with this fresh beautiful concoction! A perfect breakfast in bed for that special someone…. 4 slices challah or brioche toast (below) lemon curd (below) 8 large strawberries, stemmed and sliced width-wise […]
Read more →I call this un-French toast. Great as a light meal, appetizer, or hors d’oeuvre. Goat Cheese Onion Confit Toastini 4 slices sourdough toast (see below) 5oz. container of herb-infused spreadable goat cheese (such as boursin, alouette) Onion confit (see below) Fresh chopped parsley (optional) Spread approximately […]
Read more →2 tablespoons extra virgin olive oil 4 garlic cloves, minced (2 tablespoons) ½ onion, chopped (1/2 cup) 8 oz. mushrooms, chopped fine (2 ½ cups) 1 cup prepared quinoa 1 teaspoon paprika ¼ cup fresh parsley, chopped fine Salt & Pepper, to taste 1 head of […]
Read more →Hamantaschen are to Purim, as latkes are to Hanukkah, and Pumpkin Pie is to Thanksgiving. That is to say they are a flavorful and beloved part of the celebrations. Preparing, eating, and gifting hamantaschen are a fun and traditional part of the Purim festivities for many […]
Read more →Eighth night of Hanukkah and I’m burnt out as well as deep-fried. Craving something light and fresh with clean flavor. The “everything” blend adds a bit of crunchy toastiness and a lot of well-seasoned taste. The Yogurt sauce adds a bit of refreshing creamy tartness. The fresh green dill adds herby-ness, […]
Read more →There are many far-flung fancy variations of the good ol’ latke out there, and even on this website, but I mean potato latkes for the first night of Hanukkah, right? It’s a no brainer. These potato latkes are flat and crispy and totally addictive. The shredded sharp cheddar melts into the […]
Read more →I became aware of Gil Marks from a Shavuot baking class he gave at the JCC on the Upper West Side. I had been married for a couple months, and was really trying to figure my way into Shabbat and holiday cooking and entertaining. We lived a […]
Read more →I started working on this Thanksgiving Smoked Trout Pot Pie around Rosh Hashana* time. Because planning ahead naturally increases the chances of a recipe piece being published. I worked it over a few times, parvadapted* a popular pie dough recipe so that there would be a from-scratch option for those who want it. Now I flinch when I think about my carefully constructed pitch to ___________magazine, in which I offered the line: this recipe […]
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