I’m kuku for Kuku Sabzi, and you will be too once you try this savory french toast recipe! Kuku Sabzi is a beloved Persian herb frittata. Adding thick slices of leftover challah to the herbalicious egg batter is a great savory Sunday brunch twist. Sprinkle with Feta […]
Read more →The way I see it, when it comes to dessert, the world is divided into two camps: the Chocoholics and the Caramellows. Chocoholics are easy to identify. Chocolate is their dark mistress, and they’re uncompromising in their bittersweet devotion. Caramellows, as their name implies are a bit more […]
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Go deep with this gluten-free, vegan, low-fat, full flavor Six-Layer Mediterranean-inspired dip. Layer One: Smooth, earthy, and rich hummus. Layer Two: Bright, tangy-sweet sundried tomatoes that can be chopped up manually, or made into a chunky paste by a food processor, or it can be purchased ready-made at […]
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This is a dead-of-winter comfort soup to curl up around. It’s like that stuff from the iconic red and white tin can (think Andy Warhol) just more wholesome + fresh- and almost as simple! Fresh juicy tomatoes are a distant memory during the cold heart of winter, […]
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Easy-cheesey-diviney-winey. In this simple and straightforward recipe dried figs get plumped up in reduced Port wine syrup, and then are lusciously drizzled over a wheel of warm and oozing creamy brie. Serve with crackers, sliced baguette, or fresh fruit. Every bite is a luxurious symphony of flavor and texture. 1 1/2 […]
Read more →This recipe is a version of the Indian chickpea dish Channa Masala. Very tasty, healthy, and filling. 2 tablespoons olive oil MILLFALLS.ORG/WOODSTOCK/ 1 onion, chopped (about 1 cup) 3 cloves garlic, minced 1 “ fresh peeled ginger, grated ( 1 teaspoon) 1 small Serrano chili pepper, diced 1 […]
Read more →Demolished in under 10 minutes at our Thanksgivukkah feast. It is a greatest hits of sweet, salty, nutty, chocolatey, boozy in one unforgettable dessert. Yields 8-10 slices Pretzel Crust 1/3 cup (6 tablespoons) coconut oil spread or butter, melted 1/4 cup brown sugar 1 cup pretzel crumbs […]
Read more →When you’ve had one -too -many latkes and are yearning for something new, this Olive Oil cake keeps celebrating the miracle of the oil. Made with olive oil (non-extra virgin yields moister results), with layers of bright citrus bursts and warm cardamom spice, this cake tenderly celebrates both flavor and […]
Read more →Using the traditional Thanksgiving dish Green Bean Casserole as an inspiration, my version is parve yet creamy due to the tehina mixed into the green beans, and crunchy-due to the toasted slivered almonds on top. Green Bean-Tehine Casserole (P) 16 oz. green beans; washed, trimmed, and cut into bite-sized […]
Read more →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 […]
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