Props and styling by Goldie Stern Photography by Felicia Perretti I’ve always had this misconception that phyllo dough was hard to work with, until I actually tried it! Using cooking spray to moisten the layers rather than brushing on melted butter or margarine really simplifies the prep, and nothing else beats the crispy tenderness of
Props and styling by Goldie Stern Photography by Felicia Perretti The pesto and sundried tomatoes in these creamy, cheesy buns impart a sophisticated flavor that makes it seem like you spent loads of time slaving in the kitchen. But what can be quicker than using store-bought pesto and pizza dough? Gotta love these shortcuts… and
Styling and photography by Sina Mizrahi I’m blessed with amazing sisters-in-law who are also excellent cooks on both sides of the family. These delicious chicken nuggets are from my husband’s sister Leah. They’re flavorful and crispy, and a welcome break from cold cuts at the Shabbos morning seudah. I usually double this because there’s so
Styling and photography by Sina Mizrahi My bubby, a”h, was a fabulous baker. This coffee cake was one of our family’s favorites, and she made it for us often. It has a rich crumb, and the nut mixture both ribbons through the cake and creates a crunchy topping. I like making it for Shalosh Seudos
Recently, I invited my friend Lindy and her family for a Shabbos seudah. Lindy refused to come empty-handed and treated us to a fresh and delicious apple strudel, inspiring me to share the recipe here. Apple strudel is the perfect ending to a fall/winter meal. It’s sweet but light and oh so simple to make.
Styling by Janine Kalesis, Photo by Hudi Greenberger Simple, eye-catching, and oh so good. SERVES 6 Salad 1 cup raw quinoa 1 cup dried cranberries 1 cup cut frozen string beans, defrosted ¼ cup slivered almonds ¼ cup scallions, sliced Dressing ¼ cup balsamic vinegar 1½ Tbsp olive oil 4 cloves garlic, minced, or 4
