Some things are just meant to be together. Hot chocolate and marshmallows. Macaroni and cheese. French fries and ketchup. And while I frequently break all of these food regulations, there is one I try to create as much as possible: peanut butter and chocolate.
I’m certainly not alone in my love for all things Reese’s-inspired. In fact, I brought a batch of these incredible brownies to the office when former staff writer Sharon Udasin left to move to Israel. She was always asking for this combination, and I was happy to oblige.
A brightly-colored twist on the classic winter comfort food.
Piping-hot food is one of the things that keep me going until…April. And since the cold, icy days of winter seem to require double the energy to get through, it helps to eat something that’s hearty and filling as well. This recipe is interesting in that it straddles the line between what I think of as “girl food” and heavier, more substantial dishes.
What is the perfect dish to enjoy while watching a film about the Israeli-Palestinian conflict? It must be a pastry marrying a saffron- and rosewater-scented kataifi base (a Turkish delicacy) topped with a New York-style cheesecake.
A hearty, simple recipe after a day of shoveling snow…or sitting in shul.
A steaming bowl of soup is the ultimate cliché for a snowy day – but for good reason. Especially a soup like this – where the ingredients need nothing more than to be mixed together and spend some time over a flame to be transformed into an incredible dinner.
It evokes the oft-repeated catchphrase of the infomercials for the Showtime Rotisserie oven – “set it, and forget it!” I hope I’m not the only one able to recall “As Seen on TV products” from 10 years ago.
Quinoa is known in many Ashkenazic Jewish households for one reason: Pesach. The healthy, sort-of-grain plant is actually a seed, and it is neither chametz (leavened) nor kitniyot (grains and legumes – including rice, peas and beans), meaning they can be used on the food-challenged holiday (according to most rabbis).
I’m on a soup kick lately - from butternut squash to mushroom barley, and now potato leek. I can’t help it – just five minutes outdoors lately and I’m begging to wrap my hands around a steaming bowl of soup – if only to thaw them.
Luckily this potato leek soup serves an even better purpose than finger defrosting – it will heat you from the inside out as it fills you up.
A South Asian twist on the classic Chanukah treat.
I love the classic potato latke. It might be one of my favorite foods of all time. And as the old saying goes – if it ain’t broke, don’t fix it. So I prefer to think of this as a completely different dish, a way to try out new flavors and combinations – after you’ve already had your fill of the traditional potato pancake.
Want to go organic or vegan for a simcha?
Now you can.
Jerusalem — Just a few years ago, finding an Israeli caterer who was prepared to make healthy simcha food was a time-consuming and sometimes impossible mission. More often than not, super-health-conscious clients either had to compromise or prepare the food themselves.
Today, as Israelis have become more aware of what they put in their bodies and AS demand for healthy foods has grown, so too have the options for health-food catering.
Young Families, Singles Flocking to Upper East Side; ‘The Memory Is In Their Taste Buds’: The Lure of Sephardic Food; Safra Synagogue Rabbi’s Growing Empire; Sephardic And Egalitarian at B’nai Jeshurun; Giving Voice to Sephardic Music.