It’s blueberry season! Even though I can eat whole pints of these plain, I love to experiment with them and see what great desserts I can make. This time, I decided on ice cream. I love strawberry ice cream, so why not try to use blueberries instead? This would be amazing over a summer peach tart. Continue reading
Like Lori said, this recipe makes way too much dill sauce! So here’s my not-as-fancy version of eggs benedict. Okay, so it’s nothing like eggs benedict: no hollandaise, no canadian bacon, and a sunny side up egg instead of a poached one. At least there’s a toasted English muffin involved. Continue reading
I’ve never really thought of baking eggs in the oven, but it turns out they’re fluffy and creamy, and definitely easy when feeding a crowd. This is the perfect Sunday brunch food, and much more interesting than making a giant pan of scrambled eggs.
I actually ate this in Napa, and decided the second I came home that I just had to try the recipe for myself, in my own kosher kitchen. It took six months, but I finally tried it, and immediately regretted not making it months ago. Continue reading
People always say that chicken on the grill is hard, tough, and dry. Well, they never tried butterflying a chicken, marinating it for a day, and grilling it with a brick weighing it down!
So remember when I told you that I successfully butterflied a chicken? It’s because I wanted to grill a whole chicken! Now that summer’s here, it’s actually too hot to turn on the oven, and I’m trying to use the grill as much as possible. Hamburgers and steaks get boring, so I’m giving some different types of dinners a try, including Ina’s Tuscan Lemon Chicken. Not only was it an impressive dish, it was actually quite easy. After marinating for 24 hours (yup, I prepped the dinner the night before, while cooking that night’s dinner), I just put the chicken on the grill and waited, flipped, and waited some more. The result? A VERY juicy chicken dinner.
…with cinnamon pastry cream and chocolate cookie crust.
Sounds amazing, huh? That’s why we’ve been waiting to make it for over a year. We finally had a chance. Most people who see me every day thought we were out of my mind for talking about it for a week straight. Too bad they didn’t get to taste it! Yes, this is the same pie that got comments on our giveaway post. Sorry. It took us months to post because we just couldn’t figure out how to describe to you how awesome it really is. Just take our word for it. Make this pie ASAP! Continue reading
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It is customary to eat lentils in a time of mourning, based on the food that Yaakov cooked when Avraham died. (Another customary mourning meal is a hardboiled egg with a loaf of bread, which symbolizes the circle of life.)
Rice and lentils is a popular Syrian dish. It’s often served as a weeknight meal along with jibben or a light fish, but that’s not why we’re posting it now; it is a one-pot meal and is it’s our custom to eat this on the night before Tisha b’Av (which is tomorrow!). Serve it with some plain yogurt and you have a pretty balanced (and simple) one-pot meal. Serve it alongside a million other dishes, like pizza, jibben, salad, knishes, sambusak, etc, and you have yourself a typical Syrian dairy meal. Continue reading
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You might think that this recipe is boring, but it really is the best grilled cheese. Ever. I make it in my mini cast iron skillet with pita bread, butter, and two kinds of cheese.
The most important part of this sandwich? To put the cheese on the outside of the pita bread. The pocket side gets all buttery, crispy, and delicious, and is just so much better when it’s outside the sandwich! Don’t believe me? Try it! Continue reading
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You guys have heard about our love for carrot cake. Well, these cookies are a very easy way to get that flavor without fussing over layering and frosting a giant cake. We didn’t frost these cookies, but we’ll go ahead and tell you how you can, anyway.
We found this recipe in the May issue of Bon Appetit – they have an entire section on carrots, actually. They’re in season, so if you can find really great looking carrots at the farmer’s market, these will probably be better than the ones I made. Try them with purple carrots, too! I didn’t use raisins or walnuts, I’m just not a fan. I don’t like them in my carrot cake, either. If you do, then go ahead and add them. Continue reading
I was a little scared of this recipe, because ground up fish with crumbs, mayo, and lemon sounds a little bit gross. I tried it anyway, and I’m so glad I did! They were surprisingly amazing, something I would want to make in giant batches to impress guests for dinner, as an appetizer for a cocktail party, or even just a topping for a light salad for lunch. If you decide to make these for a little change of pace at your 4th of July party, they won’t disappoint. Just make sure to double the recipe!
I’ve never had a crab cake, but now I can see why they’re so popular.
I’ve made this recipe more than once, and all I can say is sorry for not sharing with you the first times! This is such an easy muffin recipe that can be adapted for the seasons or the (not so great anymore) fruit you have on hand. It’s from the Art and Soul of Baking, which has made a comeback in my kitchen now that the semester’s over and I have time for more time-consuming baked goods.