I’ve only ever made veal roast in rubut, and while that’s amazing and delicious, I wanted to try something new.
Fig season came to Brooklyn a little late this year, so we had extra time to think up recipes using fresh figs. Fall came a little late, too, and the idea of not turning my oven on was appealing last week while the air conditioning was shut off, but we still had summer temperatures inside my apartment. That’s why when I found this recipe, I turned it into a CrockPot recipe.
The one food I would want if stranded on an island would be this peanut sauce recipe. Seriously.
I cannot believe it has taken me this long to share this recipe with you! Really, I probably make this salad once a week, if not more. I actually started tripling the dressing just so that I don’t have to make it so often…I love cooking and baking in advance and getting ready for super easy weeknight dinners, especially now that I have a job and two kids. It is definitely a desert island recipe for me. I usually make it over spiralized cucumbers, but it is really quite versatile. You can use it as a dipping sauce for baked tofu, make noodles with it and add sesame seeds. The list goes on. Continue reading
Chag Sameach! We are back here and back to blogging after a busy busy few months and a little blog hiatus. We have still been active on Instagram, though. And have actually been cooking, and even photographing some recipes. And now we will catch up with those. I have a confession to make: We made this a LONG time ago. Probably in June, actually. Better late than never, right?
Some news: We just moved into a new house! With a double wall oven, five burner stove, and two dishwashers! Plus, no more green counter tops and yellow walls; I have black granite and three skylights in my kitchen! I cannot wait for the food photos in my new kitchen. Steph wants to start off by making me bake cronuts for her, but I’m open to ideas and suggestions from everyone else.
But for now, I will give you an amazingly delicious and simple recipe that we made together this summer. In my favorite kitchen gadget, my Vitamix! It’s amazing for making nut milks, but really if you have just any old blender, cashew milk is the best kind of nut milk to make. Cashews are very soft and will blend well. Because of that, the milk from them is super creamy and silky. Also, cashews are cheaper than almonds, so really this is a great substitution.
Who doesn’t love peanut butter?
I recently discovered PB2, and while I don’t believe in low-fat and fat-free diets, I did notice that making smoothies and baking with this stuff is amazing. So I set out to make delicious and easy peanut butter-y cookies with them.
Jessica found cedar wraps on sale at Wegman’s. While I’ve cooked with a cedar plank on the grill before, I’d never seen these! So when I saw that recipes were inside, I had to open it up to check them out. And when we had all of the ingredients for the Mediterranean halibut, minus the fish, I knew that’s what I’d make with them. Luckily, the fishmonger had fresh, kosher halibut for me.
Even though we’ve been on a bit of a blogging hiatus lately (but if you follow us on Instagram, you know we’re still busy in the kitchen!), we couldn’t let our 5 year blogiversary pass by without acknowledgement, so we’ve rounded up five of our favorite recipes from each category to share with you:
- We have quite a few challah recipes on this website, but we find ourselves returning to this 5-lb bag of challah recipe whenever it’s time to make a new batch.
- We’ve probably been making this recipe for chocolate chip pumpkin bread since we were five years old, and we don’t have any reason to stop.
- Overnight cinnamon rolls are always worth the wait! We love breaking the fast on something like this.
- We usually buy kaak, since it’s difficult and time consuming to make, but sometimes we need a challenge in the kitchen, and being a Syrian recipe blog, we couldn’t leave this out.
- When we have overripe bananas, we don’t just make regular banana bread, we go all out and make chocolate banana marble bread!
Breakfasts and Brunches
- Whenever we host a brunch, we make sure to serve baked eggs with cheddar dill sauce; it’s a great way to serve eggs to a crowd, and it’s always a hit!
- These peanut butter banana muffins are flourless, sugarless, and delicious, making them a great snack for anyone, toddlers and grown ups alike.
- Looking for a decadent breakfast, or a special Shabbat treat? Bake up some cheese babka!
- We love making our own granola, since we can control what goes in it, and since it keeps in the freezer for quite a while, we always have some on hand.
- There’s nothing better than a poached egg on a Sunday morning! We especially like to make shakshuka, poached eggs in tomato sauce.
Lunches and Dinners: Dairy and Pareve
- We had to include these black bean tacos in this roundup, since we probably eat them twice a month.
- Creamy risotto is such a treat, since it’s usually such a labor-intensive meal to make, but not if you make it in the oven!
- We love making pizza, and while plain old margherita is always delicious, it’s also fun to mix things up by making cacio e pepe pizza with roasted radishes
- Caramelized onions are at the top of our list of most delicious foods ever, and this onion tarte tatin is definitely one of the most delicious (and beautiful!) dishes ever to come out of our oven.
- There is nothing in this world like a plate of fresh homemade pasta, the boxed stuff doesn’t even compare!
Lunches and Dinners: Meat, Chicken, and Fish
- This chicken with tomatoes is one of our mom’s signature dishes, and we love making it her way, or with potato chips.
- Who doesn’t love garlic? Chicken with 40 cloves is one of our go-to chicken recipes. Use pre-peeled garlic to make your life easier.
- What’s your favorite kibbe preparation? We love peas and kibbe, and so do our kids!
- When Jessica posted this Korean ground beef recipe on the blog, David commented to ask Stephanie to make it for dinner, and variations of it are now on the regular dinner rotation. We especially like to make Korean lettuce wraps.
- Wrapping fish in thin slices of potato and pan-frying it is a great way to fancy up some store-bought fish filets! The lemon-infused mayonnaise dipping sauce doesn’t hurt, either.
Salads, Sides, Snacks, and Soups
- Salad Nicoise is a classic for a reason, and makes a great poolside lunch.
- Tokyo Salad is a meal all on its own, and one of our favorites for a hot summer evening.
- There’s nothing like a bowl of our famous Yemenite Soup. Nothing.
- This Spicy edamame recipe is the only way we ever want to eat edamame again.
- We always stock our freezers with cheese sambusak, a savory Syrian pastry that’s as delicious as it is pretty.
Candies and Desserts
- We have a secret to tell you: salted butter caramels are delicious and so easy to make, but people will always be impressed when you tell them you made your own candy.
- It’s so easy to make candied nuts, plus they’re ever-adaptable, and make a great gift for a host or a holiday!
- This banana cream pie is probably one of our favorite desserts ever.
- This past Purim, we wanted to mix up our hamentaschen game, so we adapted our regular version with graham cracker dough and a chocolate marshmallow filling to make s’mores hamentaschen.
- We joined the Cronut craze, but of course we made our own instead of waiting on line at 5am!
So there you have it, happy cooking!
Thank you all for letting us into your kitchens these last five amazing years, and for every opportunity that came our way through this little slice of the internet.
Check back here soon for some new, delicious recipes!
Edamame is kind of boring these days. I stopped ordering it at restaurants, because I can buy a bag of the frozen stuff and make it the same at home, but even that got boring, and I needed something new to do it besides boiling it and eating with salt.
When I heard ramps were available at the farmer’s market, I made plans to rush over there, baby and all, and buy some right away! But then I realized that I was going away for Pesach and not cooking for more than a week, so that wouldn’t have been a good idea. Then, I found out Fresh Direct has ramps! So I made sure to place an order to be delivered the second I got home from Florida. I would need to restock my kitchen, anyway, but I did it mostly for the ramps. Continue reading
We just love Jack’s Gourmet’s Facon! It gives us kosher people the ability to add that smoky bacon flavor to our meals. Now, I can’t actually compare it to the real thing, but I know it’s pretty good, works well in BLTs, and adds a great flavor to stews and other meat dishes, like this duck breast and Beef Bourguignone. Continue reading
Pesach starts on Monday! We’ve rounded up some of our favorite recipes from our blog, along with dishes from our fellow kosher bloggers and around the web that we can’t wait to try this Passover!
What’s cooking in your kosher for Passover kitchen?
Amerikaner Yapchik from Food, Words, Photos
Lamb and Sweet Potato Lancashire Hotpot from Kitchen Tested (and This American Bite)
Lamb Shanks with White Wine and Rosemary from Ronnie Fein
French Fried Chicken Nuggets from Busy in Brooklyn
Cheesy Stuffed Peppers from Busy in Brooklyn
Cream Cheese Spreads
Cauliflower Cutlets from Confident Cook, Hesitant Baker
Spinach and Potato Nest Bites from May I Have That Recipe
Cilantro-Lime Cauliflower “Cous-Cous” from Jew Hungry (if you have a KforP food processor)
Whole Wheat Pancakes
Maple Pecan Muffins from Couldn’t be Pareve
Caramelized Banana Pancakes from AliBabka
Chocolate Walnut Cookies
Chocolate Chip Cookies from Lil’ Miss Cakes
Lemon Meringue Pie
Cinnamon Raisin Mandelbrodt from Kitchen Tested
Peppered Strawberries with Orange-Scented Zabaglione from Ronnie Fein
Cream Cheese Truffles
Marshmallow Nut Log
Flourless Chocolate Cake
What’s your favorite kosher for Passover meal? Dessert? Let us know.
Chag Kasher VeSameach!
Passover roundups, previously: 2011, 2010