Serve it for breakfast or dinner, this classic remains a favorite. French toast is a Sunday brunch staple in our home. Recently, with the change of the clock, it has become a motzei Shabbos supper. Leftover challah is always a bonus, but any sliced bread will do. A good idea is to buy a sliced…
Basics
Basics: How to Cook Quinoa
Learn the way to cook this ancient grain for the best possible results. Some people love it, some people hate it. But if you prepare it correctly (and use it in one of the great recipes linked below), you’re certain to have a great salad or side that’s both healthy and popular. Save Print Basics…
Basics: How to Make Syrian Lehme B’agine
This is one Syrian staple than even the Ashkenazim go for. A few years ago, when we published a version of this recipe in Starters and Sides Made Easy featuring a homemade dough. Well, life changes and gets busier, and homemade dough that needs to be rolled out and cut into circles is naturally ones…
The Best Way to Roast an Eggplant
Want an eggplant with a soft, silky, tender flesh and smoky charred skin? Here’s how to achieve it. Roasted eggplants are one of my staples, and today I’m going to show you the best way to get those eggplants roasted. I use my eggplant boats in lots of different ways – you can stuff them…
Basics: Easy, Cheesy, Buttery Syrian Calsones
The ingredients couldn’t be simpler. A simply cheesy buttery pasta that couldn’t be more well-loved. So why haven’t you made it yet? I admit, when Leah and Renee suggested that we include “Calsones” as one of our basics, I thought it was a bit too simplistic. After all, there’s nothing to it, any Syrian girl…
Basics: Do You Call It Tehini, Tehina or Techina?
However you say it or spell it, chances are this dip is a basic that you’d like to master. Of all those foods that are just so much better when homemade, techina is one of the easiest to make. The flavor and proportions of ingredients are very subjective and personal. But the basic components are…
Basics: How To Make Pesach Lukshen (aka Egg Noodles)
Use this lukshen recipe for your blintzes and crepes as well. Don’t we all look forward to that steaming bowl of chicken soup with lots and lots of Pesach lukshen? No? Only me? I’m sure it’s not just me. For starters, I know my kids really look forward to it. Like, reeeaaallly. So much so…
Basics: How To Make Chrein (Prepared Horseradish)
Eat a lot of chrain on Pesach? Prep it fresh and prep a lot. Each Pesach, we consume copious amounts of chrein in our house. It just goes so well with matzah. And all Pesach foods, as a matter or fact. And mayonnaise, obviously. (Click here to learn how to prep the best mayo ever.)…
Basics: How to Prepare Marror (Horseradish/Bitter Herbs)
Marror. You might need to prepare it once a year only, but you still need to know how to do it. Right? Here’s how. And here’s a disclaimer: it’s easier than you imagined. Peel the maror with a regular peeler, wherever possible (mostly the straight, long edges). Just as you would peel a carrot. …
Basics: How to Make Spicy Mayo
This super popular condiment goes well with more than just sushi. Is spicy mayo a basic? We think so! With the popularity of spicy mayo (even the kids need some alongside their sushi), it’s become quite a popular dip. It’s so easy to put together at home you’ll never need to buy it again. Bonus:…