Believe it or not, we eat well during Passover. We don’t even miss bread. It’s only a week! If you can’t go eight days without eating a bagel, there’s probably something wrong with you (not that we don’t love bagels, clearly).
Our secret to delicious Passover dining is using matzah only for what it is intended (read: forgoing desserts that replace flour with matzah meal) and experimenting with sweets that can be enjoyed all year long, but just happen to be kosher for Passover. Continue reading
There are so many varieties of salad dressing available in the supermarket, but those are filled with oil and high fructose corn syrup! Isn’t salad supposed to be healthy? Control what’s in your dressing by making it yourself.
Growing up, we always thought we didn’t like string beans. Looking back, that sounds ridiculous. What’s not to like? But the only string bean we’d ever eaten were once frozen and burnt to a crisp. Our sister Rayna reintroduced us to string beans years later with this recipe.
Potatoes are amazing; have you ever met a more versatile vegetable?
I made these as a breakfast potato along with some scrambled eggs and french toast. By the time they were cooked, everyone was stuffed, but that didn’t stop them from eating all of the potatoes. The moral of the story? these take a long time to cook, like potatoes do, but they’re absolutely delicious once they’re cooked!
Out of hundreds of wineries in the Napa Valley, there are only two kosher ones. We had the pleasure of visiting one, HaGafen Cellars, on our recent trip to California. There were two groups there besides us (people who didn’t even know what kosher wine meant) all getting tastings of their delicious wine.
I had too many pears this week, and I just couldn’t figure out what to do with them. Then I remembered that I had some pie crust in the freezer and decided to make Ina Garten’s apple tart. I made a few changes, the most noticeable one the fruit I used, but I also realized that the recipe for tart dough was not hers, but the one from The Art and Soul of Baking. It was kind of crumbly (maybe because it was pareve), but still tasted great. Next time I’ll try Ina’s. Continue reading
Jessica bought a pasta roller attachment for her KitchenAid! So obviously we both wanted to use it right away. It was great to have two people to feed the dough into the machine and catch it as it came out (and take pictures of the process!) but you can do it alone, too! The machine is doing most of the work.
We used Tyler Florence’s recipe for pasta dough. He uses it to make ravioli, but works just as well for spaghetti and fettuccine. The recipe makes a pound of pasta, so if you want less, half it. Or learn how to dry and preserve it by making a nest. I’m still working on that skill.