My favorite thing to make in the dutch oven is short ribs. They’re so good! They get soft and flavorful from the braising and are easy enough to cook while busy with other things in the kitchen. The more you cook them, the more flavorful they become, so make them on Sunday and eat them on Monday. Plus, people love to eat short ribs on Monday nights. Better yet, make them tonight and eat them for Shabbat dinner!
It’s spring time and that means that asparagus is popping up on New York City’s fruit stands! These guys not only have the best produce, they also have the best prices; I can buy three or four bananas for a dollar from the stand on my corner or one for 90 cents at Starbucks! I even once found a five-for-a-dollar stand, but that’s rare. I digress. So I bought a bunch of asparagus this week. It cost me $2.
This was my first baking project in my new kitchen! I must say that although they weren’t so crackly, they turned out pretty good; this bodes well for my future kitchen endeavors! Maybe I should change the name to Soft and Chewy but Crisp on the Outside Cinnamon Cookies?
I usually don’t fry things, but the other day I happened to be really hungry and had hardly anything in the house to eat (which happens pretty often, believe it or not). I found some mini potatoes on the counter and remembered watching Giada make potatoes by smashing them and frying them. They looked great on her show, so why not try it!
This dish is in no way filling, but it works as a snack, a side dish, or something to fend off hungry husbands until dinner time. I like it best as a side with eggs – they’re easier to make than hash browns, but still crispy like that breakfast potato we all love. Continue reading
I really like pasta, and lately I’ve been eating the homemade kind. With homemade pasta, of course I need homemade sauce! The traditional garlic and oil was getting boring, and I don’t really love tomatoes, so unless they’re cooked for a really long time, I don’t like making sauce with them (sometimes I do, anyway). I do, however, like red sauces. And I really like pink sauces, and I used to only have them in restaurants. But now I’ve found a way to replicate the restaurant flavor at home…and it didn’t even take THAT long. True, the sauce had to simmer in the oven for an hour and a half, but if you have laundry to fold, a paper to write, or some TV to watch, then do it when the sauce is in the oven. Oh yeah, and you’ll definitely have to do some dishes, too.
I know it isn’t really hot chocolate season, but this is the reason that you need this post. Ever get home and just really want a mug of hot chocolate only to realize that you have no more little packets Well, after making this you won’t need any.
Pound cake is pretty much what it sounds like…You measure out a pound of all the ingredients, mix them together, and lo and behold you have a delicious, rich cake. It lasts a pretty long time on the counter, too. If you don’t have a kitchen scale, I’m not sure this is the right cake for you. I did take note of the volume, but I’m not sure how accurate those are. My advice? Get a kitchen scale! You can get a good one for 20 dollars. The smell alone is worth it. Continue reading
One of my college roommates always made these mushrooms, but I could never eat her version, because she put bacon in them. So I tweaked her recipe to fit my kosher needs and created this pareve recipe.
Did you see this article in the New York Times?
Whenever my husband hears a “click” coming from the kitchen, he says, “I hear kosher foodies!” I love photographing my food, but mostly because I like to share what I’m making with all you readers!
What did you think about this article? Do you photograph your food?
I have a Canon Rebel XSi, by the way. It rocks…and I use it for way more than just photographing food.