I'm experiencing a minor obsession with lime these days. Including constant dreams about key lime tart. So I knew I wanted lime in my Shavuot cheesecake, especially since the sweet, tart citrus-y taste pairs so well with the creamy, tangy cream cheese.
Over a year ago, when I shared a recipe for caramelized onion quiche, I lamented the recipe writers who pretend that you can get truly caramelized onions in 10-15 minutes. Well, turns out I'm not the only one: Slate wrote an article earlier this month about that exact thing.
When people find out I have a bit of an... obsession with dessert, and that I'm a pastry school graduate, they often have burning questions. They vary, but there's one that comes up again and again: What's the difference between a cupcake and a muffin?
I love Chinese food - even when it's not Christmas, I get a hankering for the stereotypical Jewish takeout choice. But not all of the choices are exactly diet-friendly... specifically some favorites like fried wontons or egg rolls. But with a little adapting, you can have your wontons and eat them too!
This recipe came about becase of my vegetarian friend, Rachel. I always like entertaining, and having people over to feed them. And while I have dairy Shabbat meals on occasion, my default tends to be meat, which doesn't leave much room for vegetarian main dishes.