Recipes

Welcome back to Simple Home Cooking. Last time we focused on making a large pot of chicken soup. This week, as promised, we will discuss how to use all the cooked vegetables from the soup to create many dishes.

Our world is filled with amazing color and taste – its great when we can find a way to combine them into something beautiful. Here is a fun idea the whole family can enjoy – with minimal preparation, you can create an original and eye catching centerpiece for any occasion.

You know the way your house smells on Friday night when the cholent is bubbling away in the crockpot? Did you ever think of using that crock-pot or slow cooker during the week? Well, I did and I had no idea one slow cooker could create so many tasty dishes, all easy to whip up and full of flavor.

Who said weekday dinners had to be boring? It’s simple to keep the fresh and fun with just a little preparation. Stock your kitchen with staples like whole-wheat pasta, organic fish, poultry, meats, and organic fruits and vegetables (go frozen if you can't buy fresh).

This column will focus on making cooking easy and simple. We begin with a perennial favorite dish – Chicken Soup.

Why Kosher Australian lamb? It’s lean, tender, and low in cholesterol—with 20 percent less fat than American lamb.

I’m a hungry mama and winter definitely brings more cravings than my pregnancy did!

As we get older, nostalgia takes over many areas of our life and we often yearn for things from the past.

This isn't a nuclear silo, but a Persian surprise coming to you for Chanukah.

Cooking according to Chanukah tradition doesn’t have to be boring! Though it’s unlikely that any Maccabee ever saw a potato, latkes are traditionally made with potatoes and that particular “traditional” dish is based on a South American tuber that didn’t cross the Atlantic until the sixteenth century.

A sweet potato isn't really a potato, but for Chanukah it's all about the oil.

You'll love this latke made with Bulgarian cheese

Chanukah is definitely a holiday of lights, but not of light cooking. Here is the second in a series of Chanukah dishes from different Jewish communities from around the world.

Chanukah is definitely a holiday of lights, but not of light cooking. Here is the first in a series of Chanukah dishes from different Jewish communities from around the world.

It's official. My "just had a baby" card has expired. Now that my son is 15 months old, I can no longer pull that out as an excuse for why I have not yet lost the weight.

The all-purpose stovetop to oven skillet is a kitchen essential. Mine works overtime and never lets me down. My skillet and a pair of tongs turn out delicious dinners for my family. Here are three special skillet suppers:

One of the cool benefits of living way north of the GW Bridge and the Big Apple is that we are in real apple country. On a whim, we can take the kids to a local orchard not ten minutes from our house, and become one with nature. It feels just like the olden days - only back then, the farmers would pay hired hands to pick the apples, while we actually pay the farmers to please, please let us harvest their fruit.

Now that my son has graduated from mashed entrées of sweet potatoes and carrots to grown-up grub, it's back in the kitch for me!

Levana Kirschenbaum, restaurateur, master chef, cooking teacher and author, has just published the ultimate cookbook, The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple. This is her magnum opus, a book that takes kosher cooking to a whole new level; with everything we ever needed to know about preparing healthy cuisine from soup to nuts.

I love hosting backyard barbecues on sunny, cloudless days. Hubby at the grill. Me sitting poolside, sipping a pina colada as the kids splash around. After the party's over, I'll lounge a while with a novel.

Potato Latkes (Pareve)   Ingredients 3 eggs 1/2 cup all-purpose flour

Brining A Turkey      Turkey is a mild-flavored meat that easily dries out during cooking. Brining a turkey - basically, bathing in salt water, sugar...

1 pound kani sticks (imitation crab sticks) 3 Persian cucumbers julienne 1 cup julienne dicon 1 mango peeled and julienne 1 cup mayonnaise

1 (3 pound) beef brisket 2nd cut 1/2 cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped

Roast duck      Preheat oven to 375

Even those people who do not normally make challah all year long usually do find that they want homemade challahs for Rosh Hashana. Round challahs are most traditionally used for this time of year, as a reminder of the cycle of life.

Even those people who do not normally make challah all year long usually do find that they want homemade challahs for Rosh Hashana. Round challahs are most traditionally used for this time of year, as a reminder of the cycle of life.

Ingredients: Four 6 oz good quality salmon showing good color,    and clear marbling, skin on   Salmon Marinade 5 oz balsamic vinegar 2-3 cloves garlic 2 oz honey (1 oz...

Ingredients: Four 6 oz good quality salmon showing good color,    and clear marbling, skin on   Salmon Marinade 5 oz balsamic vinegar 2-3 cloves garlic 2 oz honey (1 oz...

I sometimes -- ok, often -- envy my friends who cook daring, exotic dishes and throw crazy things like fruit into veggie salads. Innovative stuff like that doesn't go over so well in my house. I can prepare it, but Hubby will stare down at the unfamiliar thing on his plate with suspicious distaste. He's a creature of habit, even more so a creature of tradition. Not only does he want to eat the same things, he wants it prepared in the most traditional way. To him, it's not really Shabbos without classic gefilte fish and chicken soup. And even when its 99 degrees outside, steaming hot cholent and potato kugel better be on the menu.