Writer. Cook. Chocolatier. Celebrationist.

Recollecting Gil Marks

  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

Smoked Trout Pot Pie with Horseradish Caper Sauce (P)

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 […]

Read more

Maple Cranberry Pear Donut Cobbler (P)

Originally I put this Maple Cranberry Pear concoction in puff pastry, and offered them as dessert pop tarts for adults.   But as Thanksgiving approaches I decided it would be the perfect base for a cobbler-type dessert, easier too!  And the donuts-as-topping? C’mon who doesn’t love donuts? And Kinnikinnik […]

Read more

Crispy Brussels Sprouts with Sweet Onions (P)

photo (117)

I love this dish.  I love it so much I made it three times in one weekend.  It is adapted from a recipe in Fine Cooking magazine which always has great and do-able recipes. The onions are sweet and slippery and have a slight tanginess to them, which is in pleasing […]

Read more

Chocolate Chip Pumpkin Loaf (P)

photo (426)

Pumpkin has its moment in Autumn.  The height of its popularity is around Halloween-time when it finds its way into lattes, sweets and goodies (now overflowing from the candy aisle: Pumpkin Spice– kisses, M&M’s, marshmallows, covered pretzels, candy corn).  As well as into the baked-treat banquets of Pumpkin Spice donuts, brownies, cookies, cheesecake. Pumpkin is a seasonal star […]

Read more

Kimchi Stuffed Cabbage (M)

photo (114)

  That point where Autumn begins to mellow and cool  is exactly when comfort classics start to sound like the perfect idea.  The time for a big bowl of flavor that’s as substantial and well-seasoned as the burnished leaves outside.  Stuffed Cabbage wasn’t part of my mother’s repertoire, but I would have it at my friends house on Sukkot, aka Feast of the […]

Read more

Taim Israeli Dog (M)

I never really thought much about hot dogs until I read  “Roadfood” by Jane and Michael Stern- the true diner, drive-in, and dives experts.  From it I learned that every region in the US has a signature dog.   I decided to broaden the scope this National Hot Dog Day and make a hot […]

Read more

Mother’s Day Sweet or Savory Pancakes

sweet or savory

Perfect for breakfast or brunch, these pancakes are sure to please mom! Give a look at the recipes here cipro lower immune system

Read more

Matzah Pizza

matzahpizzafull

Jewcy.com: Delicious for Pesach or year-round, these pizzas convert the bread of our affliction into a platform for fun flavor, pleasing color, and a variety of textures. Read more on Jewcy

Read more

Kalbi-Galbi (M)

Not sure of the correct pronunciation or spelling of this barbecued Korean beef dish, but I know  for sure that this is a delicious recipe to make on the grill at any outdoor summertime event.  Serve on a bun stuffed with Korean Cukes and sriracha for extra layers of contasting sweet-sour-spicy-salty […]

Read more
Page 2 of 1212345...10...Last »

Recent Recipe Posts

Order Our Homemade Chocolates

Cooking Demonstrations

Fun & Tasty Cooking Demonstration Celebrations for groups of all sizes! Find out more today.

Glossary

Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack