Stuffed dates may be great for a kiddush finger food, but they’re equally great as an appetizer or side dish. Yields 12 dates 2 Tbsp olive oil, divided 1 shallot, finely diced 1 clove garlic, crushed 1/4 tsp salt C tsp coarsely ground black pepper 1/2 cup prepared chickpeas, finely chopped 1/4 cup seasoned breadcrumbs
When I perfected my newest Recipe in a Bottle flavor, Smoky Maple, I knew I must use it in a jerky recipe. After fine-tuning this recipe, I can humbly say that jerky can’t get any better. Yields 2 lb (910 g) jerky 2 lb (910 g) thinly sliced London broil Smoky Maple Marinade 1/2 cup
The debate on honey cake comes up every year. Are you into it or do you just make it because you have to? This cake ends that discussion. Moist and sticky, the honey only adds to the rich tones of coffee and chocolate to make for the most delectable of bites. You might just turn
The crust is super savory, the glaze is balanced and sweet, and the fleshy sweet potato is the perfect canvas to lap up all those harmonious flavors. Drizzle on some extra silan before serving and watch how a simple side becomes Yom Tov worthy. Serves 4 2 large sweet potatoes, skin on, washed well, and
This elegant steak dish offers a flavorful twist on traditional Yom Tov meat. Whether you choose oyster steak, fillet steak, or another preferred cut, this recipe stands out with its unique, well-balanced marinade. It’s a welcome change from the usual braised or slow-cooked meats often served on Yom Tov. It’s lighter in texture, yet full
I made this multiple times, and it’s simple, with an easy, impressive presentation. Generous dinner-size salmon slices cut in the middle in the width gives you squares, and I always like this shape for plating. I’ve also made this recipe with a side of salmon. Serves 10 5 large dinner-size salmon fillets cut in half
