If there’s any leftover challah on Sunday, we love to make French toast for breakfast. But when a crowd is coming over for brunch, you don’t want to be stuck in the kitchen with a frying pan. That’s where casseroles come in. Make this on Saturday night and sleep in on Sunday before your friends arrive. And don’t forget the mimosas!
I first made this recipe with crumbled chocolate wafers mixed with the challah and in the topping, but it’s just as delicious without. It’s already French toast, it doesn’t need the extra decadence! Continue reading
Everyone loves Rice Krispie Treats. Seriously, I always see them at birthday parties, bridal showers, and every party in between. They’re easy to make, easy to pick up and eat, and who doesn’t love a crunchy dessert, right? Well, the problem is that they’re boring. They’re boring because they’re everywhere. Okay, sometimes people put them on sticks or shape them in balls, but they’re always the same. This recipe adds just a bit of awesomeness with the crushed chocolate and added creamy filling, but is just as easy. Just one extra ingredients makes these super special. Continue reading
Last spring, my friend Paulette made this salad for me and I absolutely loved it. I loved it so much that I asked her for the recipe and promised I would feature it on my blog, which I finally got around to today. Seriously, this recipe is great. Fresh salad with pita chips inside to soak up the delicious dressing. Whenever I make it, it all goes, no matter how big the portion is. Continue reading
Before Alexandra “Alex” Guarnaschelli became a Food Network celebrity chef, she was crowned as America’s Next Iron Chef on Iron Chef America in 2012. Now, aside from her successful shows on the Food Network, she is the world-renowned executive chef at both New York City’s Butter restaurant and The Darby restaurant.
This month’s linkup is all about drinks! Cocktails (and mocktails) to serve at your next party. Well, I’m all about my Vitamix these days, and while I could easily whip up a frozen margarita, I am more into making healthy smoothies and drinks. You can add vodka to this if you like, or really anything to make it more of a cocktail. It’s a wonderful drink that quenches thirst and fights cancer! That is, as long as you can crack open that young coconut.
It’s not often you find a meat pizza recipe in a mainstream publication that doesn’t have to be kosherized. I knew had to make this amazing and cheeseless lamb pizza the first time I saw this recipe in Food & Wine; the following day I took pizza dough and ground lamb out of the oven and made it for dinner.
For some reason, our family always made the traditional Green Bean Casserole with broccoli. I really can’t tell you why, but that’s how we had broccoli. So, when my husband requested this for dinner one night, I accepted the challenge. Instead of using canned soup and canned onions, though, I knew I had to make the whole dish from scratch. Of course, Alton Brown came to the rescue this time, and while reading his rendition of the American classic, I decided it’s easy to make this dish in three steps. And I did. Continue reading
Do you ever cook recipes or with ingredients you don’t like? Our mom does, she makes a lot of Shabbat staples over and over again, but never eats them. Our aunt Michelle is the same way. I always thought it was weird.
I do not like anise; not sure why this triple-licorice chicken recipe appealed to me, but I made it, and it was tasty, according to the people who ate it. I guess I’m weird!
Brrr, it’s cold in New York these days! I know, I know, it’s winter… but I’ve spent all of my winters in NYC, and it is not a normal one. Plus, I’ve been stuck inside with a now 11-month old (today! happy 11 months, Steve-o!) a lot lately, since sometimes we just can’t bundle enough for a pleasant stroll. So we’ve been hanging out at home, playing on the floor, and cooking and eating a lot of soup. Steven loves it, and it’s just what I need after a long day stuck in our apartment together when David finally comes home and I get some grown-up time. This is Syrian comfort food at its finest.