Most people have their favorite recipe. Whether it’s been passed down for generations, found in the back of a well-thumbed (and well-stained) cookbook or received from a friend just last month, challah recipes are not hard to come by.
I've come to realize that mushrooms tend to be a polarizing food. Most people I know (anecdotal evidence, of course) either love or hate them. Well I fall strongly in the former camp, and I will put mushrooms in just about anything - pasta, chicken, salad - I'm working on a mushroom dessert.
There's a well-documented and much touted link between Jews and Chinese food, that has its roots in the turn of the century but is still discussed today. And while I love picking up some egg rolls and sweet and sour chicken, there's no reason you can't enjoy some Chinese favorites in your own kitchen. There are several components to this dish that come together at the end, but they're all fairly simple, and the result is seriously delicious. This is a pretty mild version of the dish, with no hot peppers - feel free to play up the flavors as you wish.
Lately it seems like I don't have a free minute and it's hard to spend a whole lot of time in the kitchen. But I still like to have a hot, hearty meal and the end of each day - here are a few ways to accomplish that with minimal time.
Some can be whipped up in an instant, while others need to be thrown together and simmered for a while, but either way you keep your time in your kitchen to a minimum and your flavor to a maximum.
It's a favorite on restaurant menus around the country - the hot molten chocolate cake, sturdy on the outside, and filled with a flowing, irresistible chocolatey center. But surprisingly, they're a cinch to make at home, and you don't need any special tools or ingredients to make it happen.
They key to the gooey centers is simply baking the cakes until they're just set on the outside, while the inside remains a bit jiggly and unset.
Rice is almost the ultimate side dish, simple, adaptable, endlessly matchable. But while it is comfortable next to anything from chicken to beef to fish or vegetables, it runs the risk of being boring, white and plain and totally unadorned.
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.