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…
rosh hashanah
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…
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…
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…
Change Your Relationship with Hashem in One Step
When you put on these glasses, mitzvos aren’t a list of obligations. They’re the most joyful way to acknowledge all the good. Ah, the sounds of Elul. No sooner have we washed the last forgotten beach towel and packed up the trendy knapsacks with shiny new 5-Star notebooks and bubble gum erasers, and suddenly we’re…
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…
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…
Rainbow Quinoa Salad
This is my go to salad to send over to anyone hosting – as it’s so pretty and can easily be prepared in advance. Full of bright and nourishing veggies, this salad is bursting with a rainbow of colors – it makes the perfect edible centerpiece for Shalosh Seudos! I love that it can be…
Another Mayonnaise-Free Dip: Super Easy Olive Tapenade
It doesn’t get easier than this olive spread that goes with any bread from challah to sourdough. If your family is like mine, you want a variety of dips that are not mayo-based. This olive tapenade has just four ingredients and none of them is mayonnaise! The most important thing when making this tapenade is…
Tuna Ceviche: The Perfect Summer Fish Course. We Never Tire Of It.
Whether you are serving it for Shabbos lunch or Shalosh Seudos, I can guarantee you will not have a drop left. Summer is here and I am not in the mood for cooked fish. Unless it’s steaming hot, just-came-out-of-the oven, type of fish. So, Friday night is easy. I usually serve this Moroccan Turbot, and we never…