Food
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Roasted Veggie Turbot Over Sweet Potatoes
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This beautiful fish dish is fitting for Yom Tov-but it’s also a complete meal for any day of the week. The truth is, I originally made this because I hadn’t planned what to make. I had picked up some fish–but hadn’t decided on a recipe. Time was short. Dinner had to be served. I sliced…
Filed under: RecipesTagged with: dinner done, fish, gluten free, oven, pareve, Quick & Easy, shabbos, Shabbos & Yom Tov, vegetables, yom tov food -
Frozen Raspberry Crumb Bar Ice Cream Cups
You’ve never had a better version of ice cream and sorbet together. Ever since we published this recipe in Dinner Done (or perhaps, beginning when we were working on the book, I’ve been making this dessert on repeat, switching off between this and the coulis and crumbs. It’s really hard for me to remember what I…
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Use This Piping Bag Hack When Storing All Your Mousses/Dips/Sauces
You’ll be ready to dress up beautiful plates when your piping bag is ready in the fridge. You’re beginning to make your menu, and that includes that special starter or dessert that has a component that needs to be piped fresh. Think: A sauce or dip that goes on a fish appetizer. An avocado sauce that gets…
Filed under: Tips & Tricks -
Prep Ahead and Always Have Fresh Garlic Ready Without a Mess
Love cooking with fresh garlic? We’ve got a tip that will eliminate the messy garlic press from your dinner prep. While we love the convenience of frozen crushed garlic cubes, they don’t really measure up to freshly minced garlic prepared at home. And many of us are already buying the peeled garlic cloves at local…
Filed under: Tips & Tricks -
Freezer-Friendly and Delicious Japanese Noodles
This side dish can be prepared in advance and frozen, and nobody will know. It’s delicious Japanese noodles that taste just as good fresh and they do when they’re rewarmed. Sometimes you just want to cook up one big recipe (maybe even double it), freeze it, and know that it’s done. We do that often with…
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Flanken Roast with Shallot Sauce
I’ve been making this version of Flanken Roast for almost nine years(!) and everyone still loves it. And–it happens to be absolutely perfect for Yom Tov too. Editor’s Note: While Flanken Roasts have become a super popular cut of meat, we realized that there weren’t many recipes featuring it on BCP. We have this BBQ/ketchup…
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How to Make the Simanim
Perhaps your mother has been making them for you for years. But if you need to prepare them on your own, here’s a quick guide. Not all of the simanim need much preparation. These simanim are not listed in no-cook/cook order, not in order that they are eaten. Let’s start with the no-cook items: Tapuach B’Dvash. There’s…
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How To Prepare and Pack Your Yom Tov Food for Travel with a Vacuum Sealer
We broke down the process for maximum efficiency and minimum hassle. If you’ve ever traveled for Yom Tov and prepared your own food, you know that it’s a big job. Huge, actually. And if you’re hosting at your destination, it can feel impossible. Last year, we changed our Yom Tov plans very late in the…
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Kosher Kopykat: Turkey-Wrapped Dates
You may have tried these meat-filled and wrapped dates in a restaurant and thought: this is really gourmet. But perhaps you didn’t imagine just how easy peasy they are to recreate. Most of the time that I eat out at restaurants, I don’t come home with much inspiration. But then there’s the unique times where…
Tagged with: appetizers, freezer friendly, gluten free, kosherkopykat, lite, meat, pesach, poultry, shabbos, Shabbos & Yom Tov, side dishes -
What Kind of Apples Should I Use?
Some are good for baking, and some for straight up eating. But there are so many varieties. How do I know what’s best? There are thousands of varieties of apples. Apple varieties span across countries from around the world. There are so many different types of apples that it can be hard to keep track…
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