You’re probably not doing much relaxing this Sunday, it’s Passover prep season! That’s right, since tomorrow’s the first seder, you’re probably busy in your hametz-free kitchen, cooking away. Is your local grocery store all out of charoset? Or are you feeling extra eager this holiday season? Maybe you want to make your own.
I know pomegranates are a Rosh Hashanah food, but lately they have been beautiful, giant, and on sale! And I like them no matter what time of the year it is. So, when I saw this recipe for roasted chicken with this sweet and crispy skin, I knew I had to try it, especially because I got some Silan, a date syrup that the recipe called for. Continue reading
I have never had a Rosh Hashanah with honey cake. Yes, you read that right. I never ate or served a honey cake during the new year. So why am I sharing this recipe with you? Well, for one, I wanted to try it out. There’s a first time for everything, right? And the second was I was racking my brain trying to think of a honey recipe to share for our Rosh Hashanah linkup. And then I thought to myself, “duh, can’t go wrong with a classic holiday recipe!”
Happy new year, everyone! When Miriam emailed us to invite us to a Rosh Hashanah blogger’s party, I knew we had to attend. This year, we tested a delicious chicken recipe with pomegranate. Yum. Continue reading
Ever wonder why they’re called cupcakes? Well, probably because you bake them in cups!
Seriously. Once I found out that my dairy dishes are oven-proof, I knew I had to make these. I watched Alton make them a few times, and once my Good Eats 3 arrived, it made me want to try it even more. So when Stephanie came over and we made dinner for some friends, we knew his was the perfect dessert to make. Each of us would have a mug, and we would freeze the cupcakes we made in tins. Yum! These came out light, fluffy, and overall delicious, especially with Alton’s buttercream spread on top.
Now with an updated picture! Don’t hesitate to make this delicious meal for Shabbat.
Kibbe cherry is a traditional Friday night dish. Usually we serve it in a pretty bowl, but we couldn’t take the picture on Shabbat, so this is the picture you’re stuck with! Don’t worry, it tastes a lot better than it looks in this picture, we promise! Continue reading
The thing about this mint ice cream is that it’s not flavored with extract. Instead, I steeped some mint leaves in the milk and let that flavor the custard. Delicious! Then, I added some chopped up thin mints to the batter during the last few minutes of freezing. Wow! What a great minty combination! You get that bright fresh mint flavor from the ice cream, and then the chewy and pepperminty thin mint bite a little while afterwards. This is a great refreshing summer ice cream. Continue reading
I wanted to make something different for Shavuot. The picture of this tart in the cookbook The Art and Soul of Baking just jumped out at me, and I knew I had to try it. Also, I love nutty crusts. When I read through the recipe and saw that it called for cherry or berry juice, I knew I wanted to make this tart even more sour and use POM! Continue reading