You know what I hate? Besides squirrels, Times Square in the summer and adults who wear hats with bunny ears on them? I hate recipes that call themselves “caramelized onion” something, and call for cooking the onions for 10 to 15 minutes. Caramelizing onions - truly caramelizing them, until they’re almost falling apart, a deep, dark brown and your whole kitchen smells like them – takes a while. Like an hour. But it is totally worth it.
There are a few days left of Passover, and either your fridge is full of leftovers, or you’re thinking desperately about what to eat for the rest of the week. But if you fall in to either of those categories, this cake is for you.
Jewish eating connects us, literally, to our roots in the land.
It was on a trip to the Sinai many years ago around the time of Shavuot that my eyes were opened to the fascinating cycles of the year. Kids and lambs were everywhere, nursing from their mothers. Bedouins were busy making cheese from the leftover milk, which they later dried and salted to save for the long winter when little milk would be available. Little tufts of green herbs — what we would call weeds — peeked out through the earth, to be consumed by the animals and people in the area. In the desert where so little grows, life is so deeply appreciated when it finally appears.
Is it Pesach yet? For all the build up I've been hearing, you'd think it started tomorrow. Thankfully, we still have two more weeks to indulge in all the flour-laden goodness we can.
So this week I'll share a fun and kid-friendly recipe that you can still enjoy for the next fortnight. For the next few weeks I'll show you some great Pesach recipes for your holiday, plus ways to adapt existing recipes without losing any flavor.
“What are wheat berries?” you may be thinking. The truth is, they’re exactly what they sound like: the hard, round kernels of the wheat plant. When cooked, they’re a nice, chewy and healthy alternative to rice or barley.
There are many different varieties of wheat berries – hard and soft, red and white, and they all have slightly different cooking times, so consult the package you buy. They will likely be labeled as “wheat berries” or “whole grain wheat” in the store.
One last nourishing dish for the vestiges of winter.
I can just feel a few hints of spring slowly approaching, but with a few cold, cold nights still on the horizon, it’s time for one last delicious and filling stew.
This beef stew is really a catch-all for leftover produce in your house – I definitely threw in some things that were hanging around the fridge, and you can do the same. It would certainly be nice with sweet potatoes instead of the regular kind, or additions of celery and corn.
Impress your guests with this jewel-toned chicken dish.
I mostly like this recipe because it makes a really great impression. Your guests will slice in to their chicken breast and be treated to a jewel-colored filling of sweet potatoes and spinach, which also happens to be pretty delicious.