So remember when I made those cinnamon cookies and froze half of the dough? Well, here’s that half, obviously unfrozen and baked. I did things a little differently this time, and I think they held true to their title this time, too; this batch was certainly crackly and wafer-y. Continue reading
Here is a meatless yet satisfying soup for Meatless Monday:
Whenever I go into a Williams-Sonoma, even if I don’t buy anything (you know I want to!), I always leave with something: one of those free recipe cards they give out. This recipe for curried carrot soup is just that. It was hanging on my refrigerator since I moved in over a month ago, but I didn’t have the tools to make it yet. Luckily, I got an immersion blender in the mail (thanks, Claudette and Moe!) and got to make this delicious soup for my guests. Continue reading
Even though we like frozen desserts all year ’round, they’re especially refreshing when it’s hot out. And being that Summer is right around the corner, I’m sure you’d all agree that it’s the perfect time to make gelato!
From what we can tell, Ina Garten really likes chocolate. Everything chocolate that she makes is really chocolatey. So it isn’t a surprise that her Deeply Chocolate Gelato is rich, creamy and, just like the title says, deeply chocolatey. If you really like chocolate and gelato, make this.
And if you like chocolate, you should make her Outrageous Brownies, which we’ve made a pareve version of a bunch of times (but they were pre-blog, so unfortunately we didn’t take photos… next time!)
Where were we? Oh, yes. Chocolate gelato. You should probably serve it with something not as chocolatey, like a fruity syrup or whipped cream.
Here is a meatless yet satisfying dinner for Meatless Monday:
This was the first time we’d ever cooked with fresh peas; we usually use the frozen variety. But since peas (as well as asparagus) are in season, this recipe from the Williams-Sonoma Bride & Groom Cookbook seemed like a perfect recipe to try. We used Alton’s recipe for the pasta.
It’s spring time and that means that asparagus is popping up on New York City’s fruit stands! These guys not only have the best produce, they also have the best prices; I can buy three or four bananas for a dollar from the stand on my corner or one for 90 cents at Starbucks! I even once found a five-for-a-dollar stand, but that’s rare. I digress. So I bought a bunch of asparagus this week. It cost me $2.
This was my first baking project in my new kitchen! I must say that although they weren’t so crackly, they turned out pretty good; this bodes well for my future kitchen endeavors! Maybe I should change the name to Soft and Chewy but Crisp on the Outside Cinnamon Cookies?
One of my college roommates always made these mushrooms, but I could never eat her version, because she put bacon in them. So I tweaked her recipe to fit my kosher needs and created this pareve recipe.
Believe it or not, we eat well during Passover. We don’t even miss bread. It’s only a week! If you can’t go eight days without eating a bagel, there’s probably something wrong with you (not that we don’t love bagels, clearly).
Our secret to delicious Passover dining is using matzah only for what it is intended (read: forgoing desserts that replace flour with matzah meal) and experimenting with sweets that can be enjoyed all year long, but just happen to be kosher for Passover. Continue reading
There are so many varieties of salad dressing available in the supermarket, but those are filled with oil and high fructose corn syrup! Isn’t salad supposed to be healthy? Control what’s in your dressing by making it yourself.