This salad by Daniella Silver in Best of Kosher is one of our favorites… some of us are just addicted. While we were working on Best of Kosher, we thought that we would find that we were already familiar with all the “favorites!” After all, we’re food writers. We should know about all the famous…
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This Easy Molten Cookie Dessert Hack Takes Minutes to Prepare
Keep two ingredients on hand and have a crowd pleasing dessert ready in (almost) no time. Who doesn’t love a dessert that oozes extra chocolate?? These molten cookies are so easy to prepare that you can hand off the task to a young child. Preheat your oven to 350F. Start with 24 frozen cookie dough…
Orange Glazed Salmon
This salmon is fresh, vibrant, plus takes only minutes to prepare. It might become your favorite weeknight dinner. Freshly baked (read hot) salmon is just better. We all know that. Now, did you know that skillet seared salmon is even better? Yes, it is. And it’s not scary to prepare at all. Pinky promise. Also,…
Creamy Butternut & Lentil Soup
Add some protein to your butternut squash soup…you might like this version more than the veggie-only version. How many years have you been making the same butternut squash soup? Forever? It’s simple, everyone likes it, and if you’re buying precut butternut squash (is that the vegetable that virtually everyone buys precut?) it’s really quick to…
The Eggplant Carpaccio Shortcut
Nobody will guess how easy to prep this really is. Add it to your menu today. Leah and Renee have been serving up this hack all summer long, and, as a result, sharing this recipe, which isn’t even a recipe, with all those who subsequently asked for the recipe. It’s that good. It’s the type that…
Roasted Veggie Turbot Over Sweet Potatoes
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 The truth is, I originally made this because I hadn’t planned what to make.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…
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…
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…
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…
Bake Your Gefilte Fish
Forget the pot. Forget the onion. Forget the carrot. It’s 2022. Almost ‘23. We will never stop eating gefilte fish (serving it, at least. Debatable on the eating part), but, we will figure out how to simplify the cooking. Know that sticky smelly pot that you really don’t enjoy washing out? It’s a distant memory…
