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.
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.
I just bought my first rotisserie chicken! Ever since I saw a sign at my local Fairway Market that they now sell kosher rotisserie chickens, I’ve wanted to buy one, but didn’t know what for. Well, today I didn’t know what to feed the baby for dinner, I didn’t make a menu for the week and I needed to pack lunches for the husband to bring to work…Fairway to the rescue! Continue reading
We all know that fried chicken is a classic comfort food. And while all the non-kosher folks make delicious looking chicken that they soak in buttermilk, we can’t really do that. I’ve tried using rice milk or almond milk with a little vinegar in place of the buttermilk, but it’s not the same. This is the real way to do it: coconut milk! Now we kosher folk can have (almost) the same comforting and crispy friend chicken in our own homes. Continue reading
I know we just shared a swiss chard recipe, but being that Rosh HaShanah is right around the corner, I also have to share the traditional seder swiss chard recipe.
It’s pretty easy to make, though washing and chopping all the swiss chard takes some time. Unless you let the supermarket do that for you… Continue reading
Happy first birthday to the Kosher Connection! For this special linkup, we were each assigned a blog to cook from; our blog was Peike’s Cookbook. It was hard for us to pick which recipe to choose, but we finally narrowed it down to a few, and the winner was a kosher adaptation of Alton Brown’s Chili for the slow cooker. Continue reading
The Jerusalem Cookbook has so many recipes that I need to make! But this is the first one that jumped out at me, and I’m so glad I made it. It’s a simple recipe that can be made in advance, but since it’s lamb and has pine nuts in it (which I usually leave out, as you know), it can be served as a fancy dish or a weeknight make ahead dinner (my favorite).
Sometimes, the idea of cooking a big shabbat dinner can be pretty daunting. I mean, meat, roasts, sides, veggies, but then you come across super simple recipes for the main dish that taste so great and are pretty impressive, and you think to yourself, “hey, I can do this every week!” Continue reading
Hamud is a delicious lemony vegetable broth or sour sauce flavored with mint and filled with kibbe (haven’t heard of kibbe yet? Look at all the things you can do with it!). It’s a traditional Shabbat dish that we love eating on Friday night over rice. You see different families make it with different twists. Some people use citric acid, or sour salt to make theirs tart. I use fresh lemon juice. Continue reading