Proscuitto and Melon
Two Ingredients Only. The simple Italian Antipasto Prosciutto and Melon served simply with a glass of prosecco is perfect elegant, and easy entertaining idea for summer.
Read MoreTwo Ingredients Only. The simple Italian Antipasto Prosciutto and Melon served simply with a glass of prosecco is perfect elegant, and easy entertaining idea for summer.
Read MoreChocolate Mortar, Matzoh Bricks. This to die for, no bake chocolate matzoh cake from Ora Miller is the ultimate easy passover dessert recipe.
Read MoreFood Blogger Liz Rueven's Jasmine Tea soaked fruit is a great, original fruit compote recipe using aromatic spices, boozy brandy and tea in which to steep fresh and dried fruit. A totally fresh, modern take on the compotes our grandmother's made. Kosher for Passover and great for any dinner party!
Read MoreMy Organic Diary food blogger Kelly Ohnona shares her raw chocolate mousse cake made with a gluten free nut base and coconut milk and chocolate ganache. This recipe has less than 4 ingredients and tastes like a frozen ferrero rocher.
Read MoreMy-Organic-Diary Food blogger and health coach, Kelly Ohnona shares her 4 ingredient healthy, clean take on the famous chocolate lava cake.
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Food blogger and Organic Kosher food maven Liz Rueven of Kosher Like Me shares her classic chicken soup recipe. Served with noodles, soup crackers or matzoh balls, this is one to keep in your back pocket.
Read MoreThis easy Babaganoush recipe outlines three techniques to make this middle eastern smoked eggplant spread at home.
Read MoreTraditional for Nowruz, Stuffed Whole Fish with Cilantro, Saffron, Walnuts and Tamarind
Read MoreThree easy techniques for making middle eastern smoked eggplant at home
Read MoreFrancesca Maria Gambelli was born and raised in Senigallia, a seaside city on the Adriatic coast, in the region of Le Marche. In her late teens, she moved to NYC to pursue her dreams of becoming a professional dancer. Francesca’s life reads like an 80’s dance movie of dreams finally fulfilled.
Read MoreI grew up eating knafe after festive dairy meals at many friends’ houses. Some were made with mozzarella, making them delightfully chewy, some were made with a cornstarch-thickened filling which made them more like a French pastry, and some eschewed butter and dairy in favor of an abundance of nuts in order to make them parve, or non-dairy. But the best one was always the one that my mom made, which she learned from my paternal grandmother, who got the recipe from her best friend, Bertha. My grandmother, Lydia, and Bertha grew up together in Beirut, moved to Colombia during World War II, and remained best friends throughout their entire lives. I began making knafe after I graduated from college, moved into my own apartment, and wanted to make something that tasted like home. I never realized how easy it was to make, the most challenging part being finding the ingredients that the recipe called for. This knafe has a wonderful combination of crunch and creaminess, of sweetness and richness, of floral notes and a nutty finish. For me, it’s a taste not only of home but also of centuries of women who nourished their family and friends through the power of food.
Read MoreAbout 4 Octobers ago, Angela Pinkerton and I went on a little quest to find the best apple pie in NYC. The air outside was newly crisp and we were sitting at a bar on a Monday night, as cooks often do, yapping about food. We got on the topic of Angela’s favorite dessert, Apple pie.
Read MoreThe simplest Middle Eastern salad that you can find would include tomato and cucumber, and sometimes onion. Eaten at almost ever meal, this staple food can have many variations. Here’s my version with lots of texture, color and bold flavor.
Read MoreThe intoxicating smell of brown sugar and butter and bubbling, oozy blueberries was impossible to ignore. Doubling the brown sugar topping and adding some more blueberries, the recipe was perfect.
Read MoreRaw Tahini and prepared tahini are a little bit different from one another. In Middle Eastern restaurants you will often see prepared tahini, creamy, thick and beige in color, served on it’s own as a dipping sauce paired with warm, fluffy pita. Often it is drizzled over shawarma and falafel or a few spoonfuls may be served on a bed of freshly made hummus.
Read MoreIf you want to make a quick jam to serve with cheese or spread between layers of cake, here’s a recipe you can use to guide you. My friend Tzipi Hegedus, originally from Hungary, shared a simple method for making preserves that she remembered her own mother and grandmother using from the fruit that grew season to season.
Read MoreSeparate the Nilla wafers by whole cookies and any broken cookies you find. In two bowls, prepare the vanilla pudding according to package directions. Immediately place a piece of plastic wrap against the surface of each bowl of pudding.
Read MoreThere are few words to describe something so immediately gratifying, so impeccably perfect as a piece of your favorite chocolate cake. My Israeli aunts Amira and Miriam are really old school when it comes to hospitality. You'll rarely show up unannounced for an afternoon tea and find that there isn't some splendid dessert or an assortment of freshly baked cookies that come sauntering out of the kitchen, as if made just for the occasion.
Read MoreAbout 8 years ago I found myself in a food writing course at The Institute of Culinary Education. Sitting a few desks down was a poised, elegant dark haired beauty with a face that danced between serious determination and pure joy. She mentioned she was writing a cookbook and of course this intrigued me.
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