Recipes

There were crispy stuffed baked potatoes and tantalizing veggie burgers to be made and it needed to happen immediately, if not sooner.

These fun BBQ bourbon burgers will have your family devouring them before you can blink.

Triple layered cheesecake with heavy graham cracker crusts will not be on my menu this Shavuos! I opt to create a lighter and simpler portion-controlled version of a cheesy treat.

I’m all for repurposing leftovers and re-using what’s left in my fridge. In this case, I used leftover deli from Shabbos and boom – a pastrami pizza was born.

Making gravlax sounds scarier than it is. Although it is often considered a luxury food, gravlax is relatively simple to create at home, and adds an elegant touch of color and taste to any formal gathering.

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There’s just something so beautiful and special about serving the entire side for everyone to dig into and share.

I had never made one before, but I set out to create a recipe worthy of gracing our Yom Tov table.

Of all the Pesach foods we had, the one I recall most fondly is my mother’s ginger-carrot candy.

While purists insist on traditional fillings, others are reinventing and loading them up with goodies ranging from s’mores to baklava to pulled brisket and even spinach and cheese.

My son Dovid helped me to create a great flavor combo! He absolutely loves all things peanut butter, and I love cookie butter.

My son will request hamantaschen like most kids ask for chocolate chip cookies. It’s his favorite treat and he refuses to wait for Purim to eat them.

Given that Purim is only a month away and not far behind, there can be no better time to talk about two new books, both available on Amazon, that will inspire you to cook up a storm and dazzle your friends and family.

I decided to forgo my usual ways of cooking and create some healthy vegan recipes for year 2019!

I happen to love broccoli, and by adding some shredded cheese to my soup, it always turns it into a full meal.

Here is a list of the top five of the best new foods I experienced there, in no particular order.

Traditionally, we fry Chanukah latkes. Both discussed recipes have been tested fried and baked. Since many of us long for that specific fried latka, I compared the results of both methods.

It’s hard to say no to this kind of fun and innovative cuisine and, really, why would you want to?

Because it is a tried and true favorite, I decided to shake up the recipe a bit to create a healthier and more festive Chanukah feel.

Although hubby enjoys all my recipes tremendously, there is still something about hot poppers that attracts men – like women and shopping.

With all of those different salts, the question remains – do any of them actually taste any different?

It was close to midnight and I was way too tired to go out. I decided to get creative and mix together some apricot and strawberry jam I found in my fridge.

In a restaurant in Aventura, I had the most delicious shakshuka and minty lemonana.

This time of year, we all have our traditional favorites, the ones that everyone at your table looks forward to seeing, but it’s always nice to round things out with some creative, new ideas.

I honestly think it was one of the best dishes I have ever made. I could stare at that meat board all day long!

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I like my dressings acidic and light. The problem is, I never measure. I just throw a few ingredients together and hope for the best.

With all the heavy and rich dairy dishes we have a tendency to eat over Yom Tov, it’s nice to have something that tastes delicious but isn’t so hard on the stomach.

Don’t think that cucumbers and pineapple go well together? Think again, because the crunch of the cucumber and the sweetness of the pineapple merge together to make an outstanding and refreshing relish.