Growing up, we always ate spaghetti and meatballs on Monday nights. It’s not like we had a weekly dinner rotation or anything, that was just Monday night dinner. And we loved it. That was before “Meatless Monday” was a thing, anyway. Being kosher, we had a lot of meatless dinners throughout the week, so I don’t even feel the least bit guilty that most of my life was spent eating meat on Monday nights. Continue reading
I am not a big eater of veal. I never cook it, and hardly ever eat it. But one Friday night, my mom decided she wanted a rubut, so I took on the challenge. Some of you may be thinking “WHAT?” and I”ll explain to you what this crazy dish is. Basically you take a piece of veal and cut a slit in the center so that you can stuff it (we Syrians love stuffing our food!). The veal is stuffed with hashu, a mixture of meat and rice, and cooked with either more hashu around it or some vegetables. Fava beans are classic, and many people make it with mushrooms, but I like to make it with peas. And add some hashu balls in the peas just for some extra meatiness (meat stuffed with meat with some meat around it…a well-rounded meal). Continue reading
Sometimes I get into a dinner rut…okay, more than sometimes. It happens all the time. You would think I have an awesome archive of recipes that I can just fall back on, and I do. But some nights I just want to make something weird, different, or completely unusual for me. When that happens, I flip through my seemingly endless supply of cookbooks, scanning through the pages with post-its, or skipping those for something that I wouldn’t normally bookmark. Or, I look through blogs or Pinterest. Last time that happened, I searched through my Second Avenue Deli cookbook. The recipe that jumped out at me? Corned beef hash. Maybe it was because the directions called for a meat grinder and I have one? Or maybe just because it was so weird it has to be good? Either way, I had to make it. Continue reading
When Kol Foods offered to send me a product of theirs to review, I was super excited. I have never eaten their food before, but have been curiously browsing the site for their organic, pastured, vegetarian-fed (and delicious) meat and poultry options. I got a whole chicken in the mail. Roasting chicken whole is probably one of my favorite ways to cook chicken. It leaves it moist and juicy, and it’s fancy enough for company.
I finally got Ina Garten’s new cookbook! It took a while, especially because I pre-ordered it on Amazon. Turns out, shipping during Hurricane Sandy got kinda iffy, and it just never showed up. Thanks to Amazon’s amazing customer service (once I figured out where to find it), they overnighted me a new copy! Yay! After looking through the recipes, and weeding out the very unkosher ones, I decided that a one-pot pasta dish was the perfect first recipe to try. Why? Because we love pasta! Because Richie loves pasta. Because It reheats easily on a weeknight. And because sausage is something I don’t cook much, so I thought I’d give it a try.
People think that risotto is hard to make. And it is, but only if you use one of those recipes that has you standing over the stove mixing the wine and chicken stock and adding ladlefuls each time the liquid is absorbed. One of my favorite people ever, Ina Garten, just makes her risotto in the oven. So easy! Especially if you have homemade vegetable broth in the freezer, like I always do.
I love the taste of roasted garlic. And the smell. So, when years ago I heard of this crazy 40-cloves of garlic chicken, I knew I had to try it. And I did. Very early into my marriage. The problem? My husband hates garlic (how crazy is he?!) and did not like this chicken. Turns out, he’s not a big fan of chicken, either. So I didn’t really get the chance to make this much. Continue reading
I’ve had this recipe cut out since 2007. And have been waiting and waiting to make it ever since. I finally had all the ingredients in my kitchen, and decided that we were going to eat this chicken for dinner. I’m glad I made it! The sauce was really spicy and sweet, and the spice just goes really well with the flavor of cilantro. Continue reading
This was my first time making a rib roast! So, if you’re a newbie, I’m here to tell you that this isn’t a hard recipe, and you should definitely try it! Okay, so I know these things look intimidating, and you might just glance right by them at the butcher. OR, you might love them, but not want to risk wasting all that money on something that might come out kind of tough. Well, it’s not as hard as you think, and I even made mine without my handy thermometer! So try it.
We have a baby foodie in the house! He’s older than 6 months, which means we are thinking about food. And although right now he survives only on breastmilk and single veggies, pretty soon he’ll be sharing family meals with us. Which is why when he was born I had to buy Tyler Florence’s new baby food cookbook Start Fresh. First of all, Tyler Florence is awesome. Second of all, I love people’s takes on what babies should eat. He thinks baby’s first food should be baby carrots (the real kind, not the cut and bleached processed kind). Continue reading