It might take a couple extra steps–but this dish is that “notch up” chicken you’ve been missing on the menu. One afternoon, I set out to make Chicken Marsala for dinner. I didn’t, though, like the look of the mushrooms I had on hand. It was time to improvise. I worked with the remaining ingredients…
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Coulis with Cheesecake Cream
Change up your coulis with a creamy, dairy addition. Ever since Renee and Leah wrote this recipe, it’s been hard for me to look past coulis when serving dessert on any Yom Tov. I use both the fruit version and the mango version as a base, and build the dessert up from there, making lots…
Basics: Cheese Kreplach
Whether you want the shortcut version or you’ll roll up your sleeves and make them from scratch, you can make your own kreplach. Kreplach may be that one recipe that you don’t make. You either buy it, or wait for your mother, mother-in-law, grandmother, aunt, adopted mom, Rebbetzin… really anyone OLDER than you who knows…
Cheesy Potato Blintzes
There are some traditional items we do not mess with! These blintzes are here to stay, just as they are. Every family seems to have their own Yom Tov recipe that has become a tradition, and this is ours. It’s one of those family nostalgic recipes that my mother has been making for forever. It…
Basics: Homemade Caramel Sauce
Sure, you can buy it. But a homemade caramel sauce is just so good and satisfying. (Plus! No special equipment needed.) When you make caramel by yourself, you can taste the simplicity and purity. Plus: Caramel lasts a long time in the fridge, so you can even make it now for Shavuos. First, combine the…
Lemony Lentil and Beet Salad
I’ve been a fan of this salad ever since I spotted it on someone else’s table. Many years ago, when I was a single girl in seminary, I was at Alice’s, a restaurant that used to be in Avenue U in Flatbush (no longer open), and I saw this salad come to someone’s table. It…
Rudy’s Eggplant Salad
A pure and delicious eggplant salad with the simplest of ingredients. There are two types of great cooks. Some have knowledge of cooking before they officially start (perhaps they built up their knowledge little by little). Others knew nothing–they didn’t even know how to boil water for pasta before learning and catching on quickly. Rudy…
Chablis-Infused Salmon
Also known as “White Wine Salmon” (but don’t substitute with just any white wine!) This started out as a cherished Pesach recipe in my family. And when I say “my family” I mean, my family. As in, not my husband’s family. That’s because I married into a tradition that doesn’t do fish on Pesach. At…
Caramelized Pearl or Cipollini Onions
This is the perfect side dish to your steaks and other meats. Steaks are one of my favorite mains to serve, especially when there’s a long Yom Tov and a lot of meals–everyone appreciates something grilled fresh (even if it’s on a grill pan) as a change from those long braised meats. There’s more about…
Teriyaki Portobello Salad with Spiralized Carrots and Beets
This is a beautiful, new salad with the perfect amount of umami and crunch. When Renee Muller started writing a column for Ami Magazine she asked me for advice. I told her no one will invite you for meals anymore. And so it came to be. (No worries, I invite her!) In my case, my sister-in-law…