This is one we know you’ll love. Take a taste of Kim Kushner’s new book The Modern Table. Editor’s Note: We know Kim for her fresh, contemporary, and seasonal dishes that combine influences from both the Moroccan and Ashkenazi side of the family. We knew this dish from her latest exciting book The Modern Table,…
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The Perfect Shalosh Seudos: An Avocado Toast Bar
Do you want a special meal without extra advance prep? Serve delicious avocado toast for seudah shelishit. Back in the wintertime, when Shabbat was short and it was very, very hard to get down 2 ounces of bread come seudah shelishit time, I shared with my Whisk readers that I realized something had to change….
Side of Mustard Salmon with Fresh Basil & Chickpeas
This side of salmon is easy to prep, yet has a spectacular presentation. One Friday, it was almost Shabbos and I hadn’t yet prepared the fish. I needed an idea–and fast. So, I grabbed whatever I had available in the fridge. And, you know what? The result wasn’t only beautiful, it was also so popular,…
How to DIY Ice Cream King Cones
Scooping ice cream when there’s a big crowd? No thanks. Instead, serve king cones to the kids (and the adults). I first served these king cones at a Chanukah party–and never mind the kids, the adults were grabbing them. And there were so many “pros” to this dessert! One–no ice cream scooping mess. Two–they’re so…
Vera’s Moroccan Jeweled Couscous
This side dish is a taste experience–but it’s still easy to prepare! I personally love a good easy side dish. But sometimes, for Yom Tov, I like to throw in a little something special to elevate our meal. I don’t necessarily find that I need to compromise and patchke in order to put a beautiful,…
Betty Crocker French Fries and Chickpeas
Throw this side dish into the Betty Crocker for an easy, filling family-friendly side or meal. Since our first Betty Crocker Pizza Maker post was published, we’ve been hooked. We’ve used it for travel, made salmon, cooked pasta, home fries, eggs and pancakes. Whatever you can make in the oven or on the stove, you can also make in your Betty Crocker. Talk about…
A Sourdough Guide For Beginners. Part 2: Baking Bread
Once you have that starter, it’s time to start making bread. For information on the equipment and ingredients you need to get started, and step by step instructions on making a starter, see part 1 of this post over here. Preparing your dough to bake: Weigh out 100 grams of starter Add 375 grams of…
A Sourdough Guide For Beginners. Part 1: Getting “Started”
Get all the equipment and ingredients you need to make sourdough onhand–and get that starter going. [Note from BCP: We’ve had requests from readers over the years to share some sourdough tips, but honestly, it was never something that was in our repertoires. After all, sourdough seems to be anything but 1-2-3 and BCP. But,…
How to Make Easy Home Fries
Have them for breakfast. Or lunch. Or your side dish for dinner. They’re easy enough to make anytime, all Pesach long. Every Chol Hamoed morning our day starts with eggs, matzah, avocado, cream cheese, butter – and lots and lots of home fries. Honestly, I don’t even have to make them anymore. The kids are…
How to Make Yussi Weisz’s Coleslaw
It’s worth making from scratch: real, fresh shredded cabbage is nothing like its bagged sibling. I used to buy my coleslaw, every week, at Yussi’s Deli on Second Street. It was my favorite coleslaw. Then, Yussi opened his popular Snaps restaurant (read more about Yussi and see another recipe over here) and the ownership of the…
