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.
Want the taste of Chinese food in your very own kitchen? This month’s link up is Chinese Food, and we decided to report something from our archives. This is a favorite of ours, and if you haven’t tried the recipe yet, it’s definitely time to give it a shot! Continue reading
We all stuffed something for our kosher connection challenge this month, like Jessica’s acorn squash, but I’m here to you to share something unstuffed with you.
I have stuffed many things in my kitchen-life: grape leaves, meatballs, zucchini, onions, etc. But never have I stuffed cabbage, and I think it’ll stay that way. I mean, this is so much easier, but you still get the same flavors. I guess the only thing lacking is the single-serving cabbages, but whatever, who needs portion control!? Continue reading
When I found out that this month’s link up was stuffing, I was super excited. Not that I’ve ever made traditional Thanksgiving stuffing/dressing before, but because we’re Syrian, and we stuff everything. I racked my brain to think of something traditionally Syrian we can make for you so that you can have a Syrian Thanksgiving. Then I changed my mind and thought I’d tackle the unknown territory of Thanksgiving stuffing. I cut recipes from all my magazines and bookmarked recipes on blogs from years past. But nothing excited me enough, and I just couldn’t figure out what to share with you this month. Continue reading
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’m very into quick meals these days. Not things like boring mac and cheese, although we do eat that in my house, but new and different meals. I like recipe testing and trying out interesting flavors. So when I came across this recipe on Pinterest, I just knew I had to make it. This is a simple recipe with a ton of flavor! It’s sweet and tangy, and healthy when served over brown rice with some veggies. I chose broccoli.
Pomegranate is, by far, my favorite Rosh Hashana siman. For this main course, we substitute pomegranate juice for the fresh stuff and counter the tart flavor with honey to symbolize a sweet new year.
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
I know I own a barbecue and use it all the time. But sometimes, you just want to stay in your kitchen. And I know some of you don’t have barbecues, so I had to use a recipe that you guys can make, too. Oh, and you should make these. Zeke said it’s the best meat he’s ever eaten, and he loves meat, especially ribs. Continue reading
I told you I’d have something a little bit more fancy from the Bais Yaakov Cookbook! This recipe popped out at me the first time I leafed through the Bais Yaakov Cookbook. I love brisket, and this recipe was so different than anything I’ve made before, I just had to try it.
And the winner is…
Ever been to the Second Avenue Deli? They bring you amazing pickles and health salad while you’re waiting for your matzah ball soup
Okay, so health salad isn’t really so healthy…I guess it’s called health salad because it’s cole slaw without mayo. Instead, it has vinegar, sugar, and a little oil. Anyway, it’s amazing. And we always ask for more. Continue reading