My Grandmother's Chicken Soup
Liz Rueven of Kosher like me shares her grandmother’s chicken soup recipe along with her childhood memories and best tips.
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Indian Dal from Anitha Baliga
A north indian punjabi style dal, the yellow pigeon peas are cooked with chilis, garlic, ginger, onion, tomato, cilantro and spinach along with aromatic spices like cumin seed and the very pungent asafetida powder. A truly delicious and complete vegetarian meal from my dear old friend Anitha Baliga.
Read MoreMoroccan Chicken with Lemon and Olives from Chef Gabriel Israel
In this simple recipe for Moroccan Chicken with Lemon and Olives, Chef Gabriel Israel shares his secret for an especially savory and fork tender chicken (Olive brine!) and the story behind why this dish is so meaningful in his memories.
Read MoreThe Best Tiramisu: A Classic from Tutti A Tavola
This classic tiramisu will teach you exactly how to make the most famous of all Italian desserts. Straight from the heart of Tuscany, the ladies of tutti a tavola have shared this simple delicious recipe with boozy marsala, espresso, lady fingers and mascarpone.
Read MoreRoasted Cabbage with Brown Butter
The humble cabbage turns into a complex and delicious side when simmered in chicken stock, then roasted in the oven with brown butter. Use the master chicken bone broth recipe and make two wonderful dishes from the vegetables such as latkes made of parsnip, potato and carrot and this roasted brown butter cabbage.
Read MoreThe best latkes made from soup vegetables
Inspired by an idea from Kosher Like Me’s Liz Rueven’s grandmother, these latkes made from soup vegetables like potato, parsnip and carrot, are a wonderful way to repurpose vegetables from your chicken soup or bone broth.
Read MoreDraniki by Chef David Nayfeld
Explore an ethereal golden blini-like potato pancake stuffed with ground chicken and topped with Russian sour cream with San Francisco chef, David Nayfeld of Che Fico(on Bon Appetite Magazine's top 10 list for 2018). Nayfeld's family emigrated from Minsk, Belarus and this pancake is the pivotal dish of his childhood.
Read MoreMushroom Stuffing with Pumpernickel and Rosemary
Danielle’s mushroom stuffing with pumpernickel and rosemary has all the goodies in it, like cypress grove aged goat cheese Midnight Moon, cream, parsley and spinach!
Read MoreTexas Chili from Chef Tim Dornon
This gluten free chili is for carnivores, super bowl fans, and paleo dieters alike: a modern chef’s twist on a classic Texas dish that focuses on three main ingredients: beef, chilis and smoked paprika.
Read MoreNo Bake Chocolate Ganache Tart with Hazelnuts and Sea Salt
This no bake chocolate tart has a date, cookie and hazelnut crust and is topped with a basic ganache. With only 5 ingredients, this quick simple to make tart is an elegant last bite at any dinner party.
Read MoreKabocha Squash Soup with Apples and Butternut Squash
Made with kabocha squash, butternut, onions and chicken stock, this warm aromatic(and healthy!) soup can be made ahead for Thanksgiving, Christmas or any weekday night dinner.
Read MoreJennifer Etzkin's Cranberry Salsa
Chef Jennifer Etzkin's Cranberry Salsa uses chopped raw cranberries marinated with sugar, salt and lime juice along with spicy jalapeños, cilantro and greens onions. The perfect condiment for Thanksgiving and Christmas tables.
Read MoreSweet Potato Pie from Lexi Dilligard
Harlem Bakery Owner Lexi Dilligard of Lady Lexi's Sweets shares her southern sweet potato pie recipe, the perfect american classic dessert for thanksgiving and Christmas.
Read MoreWhite Bean Soup with Oxtail and Beef Tendons from Shaul and Miriam Levy
A rich, delicious winter soup, this middle eastern braise incorporates white beans, oxtail, delicate beef tendons in a warm, viscous spicy tomato broth.
Read MorePotato Salad by Chef Ashley Faulkner
Chef Ashley Faulkner of Bucktown in Providence, Rhode Island shares her family recipe for potato salad, perfect for fourth of july and as her family serves it, every Thanksgiving.
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