A babka is like challah dressed up for a black-tie event. It is rich and glamorous with swirled layers of filling and a syrup-enhanced shine. This Jewish dessert is so decadent that it often only comes out for special occasions. This babka is filled with the flavors and gooey-ness of pecan pie just in time to start dreaming about your Thanksgiving spread. The dough itself infuses this recipe with the flavors of early Native American cooking from cornmeal and a molasses and maple syrup glaze.
Breakfast is one of my favorite meals because every dish has a comfort food vibe. For Yom Kippur, I love preparing a “break fast” meal with some family favorites like noodle kugel and bagels and lox. We make dishes that are easy to digest and gentle on the stomach after a day of fasting. I also […]
This version of vegetable hash can be served as a side dish or enjoyed as a full meal. The apples and honey for Rosh Hashanah represent a sweet new year while the flavors are French inspired with shallots and classic French herbs. For your seasoning, enjoy a taste of France with a classic herb mix such […]
Sweet wine slushies are perfect for Shabbat or the High Holidays–have fun with it!
Combine the leftovers from a classic Shabbat chicken dinner with some Indian flavor
Take all your Passover leftovers and create this delicious Kugel stack
Valentine’s day is fast approaching, but we believe in celebrating big love, little love, silly love, happy love, sad love and family love any day of the week. In our diverse Jewish, multi-faith community, it’s important to show our love for one another, and take advantage of opportunities to spread kindness. This quick and easy chocolate […]
In the winter there is something so comforting about a classic Shabbat roasted chicken. Often though, the meal can feel heavy with chicken at the center of heavy starch and vegetable sides. This Rice Noodle Bowl takes either freshly roasted chicken breasts, or some of your leftover roasted chicken and creates a nice, light, customizable […]
To have a little fun with this intersection of holidays, I made two non-traditional versions of a classic Hanukkah mainstay: latkes.
Bread pudding—essentially made from stale bread and custard—originated in England as a poor family’s dessert. Every culture handles its leftovers differently; in Jewish cooking, the most common pudding recipes include kugel and matzo brei. This particular savory version uses eggs and chicken stock for the custard instead of milk, and the bread is seasoned with […]
My first introduction to Shakshuka was several years ago when my local and new favorite café, Sofra, a Turkish coffee shop started serving it. If you want to make or try their traditional version, you can find their recipe here. This Shakshuka takes this popular mishmash of an Israeli breakfast and throws in some flavors of the […]
Potato kugel is always a hit at holiday meals. This particular version has a pumpkin custard-like topping and is a mix of sweet and savory.
Adding fruit to salad in the summertime is perfection. Try this on a Shabbat picnic.
Salad is an interesting dish, but we often think of it in its humblest form: the side salad with a few leaves of lettuce and maybe a few add-ons soaked in dressing. In reality though, salad can be a hundred different dishes. There are salads with grains, salads with noodles, salads that are grilled, salads topped with steak […]
For summer, we are taking inspiration from the layers of an Italian lasagna as well as the sweetness of kugel. Lasagna is of course a classic Italian dish. Its creamy, rich filling is a perfect comfort food for the chilly days of fall and winter. In Jewish kitchens, noodle kugel (Lokshen Kugel) makes an appearance […]
Chicken is a mainstay in most Jewish homes. We love our chicken stock (homemade or store-bought and doctored will do) for matzah ball soup. You’ll find chopped chicken livers at the holiday table because every family has those who love it among the haters. For Shabbat, a nice roasted chicken kicks off the weekend and the […]
A bagel is naked without a good schmear. The word schmear comes from the Yiddish word “to spread.” In the world of bagels and brunch a schmear has come to mean cream cheese or other, usually cream cheese-based, spreads for bagels. This quartet of schmears has something for everyone: There’s a vegetarian, smoked salmon, egg & arugula […]
Spring Onion and Asparagus Crostata with rugelach dough
Legend has it that the Cobb salad was the result of a midnight kitchen raid by a hungry restaurant owner, namely Robert H. Cobb, at Hollywood’s Brown Derby restaurant. Brown Derby was a restaurant chain popular in the golden age of Hollywood. The chain lives on in Ohio and Orlando. Although the original Brown Derby […]
Hamentaschen, a popular treat for the holiday of Purim, translates to “Haman’s pockets.” Haman is the villain in the story of Purim and in addition to booing whenever his name is mentioned, on Purim we eat sweet filled cookies that are in the triangular shape of Haman’s hat. This is a savory twist on the traditional Hamentaschen […]
Comfort food comes in many different shapes and forms. Each culture, each tradition, each household, each individual has a dish that is comforting to them. Comfort foods tend to be soft, warm and not overly seasoned. This Italian gnocchi al forno takes the flavors of a Jewish comfort food: matzoh ball soup, and puts them […]
Tu Bishvat is a celebration of the connections we have to nature and the new year of trees. When it comes to food, trees provide us with fruit and nuts. This nutty pilaf and Tu Bishvat Marbella chicken is an ode to both fruit and nuts. If you grew up with a copy of The Silver Palate […]
Almost every culture has a way of using up stale bread, from Italian panzanellas to Lebanese fatoush salads, from crisped bits of bread at the bottom of a French onion soup to croutons on a garden salad. Inspired by mandel/Shkedei marak, which are mini crackers that Israelis (and Jewish Americans) like to pour in their soup, this fall salad has sweet potato mandel. Mandel are used like New England’s oyster crackers, but they are much smaller in size.
Your Thanksgiving leftovers can make a delicious and savory knish
Shepherd’s pie is an old English, Irish and Scottish peasant food. It’s traditionally made with minced lamb and is topped with mashed potatoes. An earlier version of this dish is known as cottage pie. Cottage pie was typically made with ground beef. Whether it’s cottage pie or shepherd’s pie the essentials are potatoes and an […]
In New England, beets give red flannel hash its sweetness and beautiful pink color. The sweet beets contrast with the salty meat (usually leftover corned beef). This recipe uses apples and honey for sweetness. Instead of the traditional Irish corned beef, the meat in this recipe is a Jewish deli staple: Pastrami. Apples and honey […]
These farmer’s market pizzas take some of the most beautiful gems from the day’s trip to the market and highlight them for dinner. On a hot day, the pizzas can be made with just the toaster oven and on the grill to keep the house nice and cool. Zucchini is plentiful this time of year […]
In many Jewish households, Fridays are for chicken. A roasted chicken for Shabbat is as commonplace as fireworks on the Fourth of July. If you’re creating a Jewish home, or a home with a Jewish flavor, a great way to do so is by sharing a delicious Shabbat or holiday meal. I love gathering with […]
Make sweet or savory petite palmiers for Father’s Day
Matzoh ball soup is a staple in many Jewish homes and if you recently attended a Passover seder, you likely indulged in this comforting winter dish. It is the soup many of us crave when we’re not feeling well and the soup that has become known as Jewish penicillin. Lately (or, like, a few years […]