All the elements in this popular Israeli sandwich are elements that were present on my Nana Aziza’s Shabbat lunch table. If you really feel like a splurge, fry the eggplant. Grilled Eggplant with Tehina 1 medium eggplant, peeled and cut into ½” slices 1-2 tablespoons olive […]
Read more →This is good ol’ Bagels, Lox, and Cream Cheese reimagined as a modern composed salad. Flavor and texture abound with every bite. Leave out the pumpernickel croutons if you want to keep it Gluten Free. For the pickled red onions: 1 small red onion (1/2 cup), thinly sliced KindOfLife […]
Read more →5/30: This recipe is a cross between a latke and a seafood cake or patty. It is also a fantastically flavorful way to utilize leftover salmon. The egg-caper relish is really just a tricked-out über yum version of egg salad, it is not essential to the success of this dish- […]
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I knew I had to try this recipe when I saw it in Fine Cooking magazine. To follow: My version of a really filling vegetarian dish that would be right at home at a summertime barbecue . Keep ’em dairy-free by serving it with a drizzle of tahini sauce instead of the tzatziki (although […]
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Chermoula is a fragrant, spicy, citrusy Moroccan marinade typically used for fish. This easy recipe yields enough for 3-4 lbs. of salmon but if you are not planning to make that much, save the remaining sauce for another day… because you’ll definitely want to make this exotic dish again. Or, […]
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These cookies are unusually delicious, pleasingly tender, and completely cool-looking. They’re deeply chocolatey with a warm and nutty edge thanks to the sesame seed coating . These cookies are more bitter-sweet than super-sweet due to the cocoa powder mixed into the batter. If you prefer your cookies on the unabashedly sweet side, leave […]
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When it comes to matzah, it’s all about the toppings. Matzah pizza is a standard, that definitely gets me through the matzah munching blues. Here are a few ideas to jazz up your matzah pizza creations and concoctions. Get creative and mix and match, chase the flavor […]
Read more →This matzah lasagne recipe will feed a crowd, can be made ahead, and is pretty darn delicioso! I love how the matzah layers soaks up the liquid and the sauce and is almost like lasagna noodles in it’s soft and chewy consistency, the spinach provides a nice bit of green to this carnivorous delight. […]
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Those peel-off cans of macaroons that are so ubiquitous during the Passover season, kinda ruined me for macaroons- until now. Because I’m on a quest to make Passover desserts that are good enough to eat year-round (why should my sweet tooth suffer for 8 days?), I’m really excited about […]
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As the name suggests this is a middle eastern take on nachos, based in part on a couple of salads in Claudia Roden’s very awesome cookbook The New Book of Middle Eastern Food. The flavors and textures of this multilayered dip says Salatim to me; the salad and dips part of […]
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