Food and prop styling Renee Muller Photography Hudi Greenberger My friend’s son is a budding chef. When we were schmoozing about food one day, Eitan described his epic low-and-slow flanken. Tried it and loved it. Thank you, Eitan, for sharing! SERVES 6–8 1 3½–4½-lb (1½–2-kg) three-bone center-cut flanken roast 2 Tbsp avocado or canola oil
Food and prop styling Renee Muller Photography Hudi Greenberger This dish is a prime example of “simple is better.” You’ll enjoy the great flavor that the crumbs impart, along with the super taste of roasted veggies. Bon appetit! SERVES 4–5 2 extra-large sweet potatoes, peeled and cut into small cubes oil, for roasting and sautéing
Props and styling by Goldie Stern and Renee Muller Photography by Moshe Wulliger and Hudi Greenberger Here’s a new twist on the ever-so-popular Lebanese dish. I’ve swapped out the Middle Eastern flavoring for something a bit more familiar, and the results were outstanding. Just ask my daughter and son-in-law… They taste-tested these for me and
Props and styling by Goldie Stern and Renee Muller Photography by Moshe Wulliger and Hudi Greenberger This awesome dish is just bursting with flavor. It’s hot, smoky, and delicious. I confess to eating about half the pan! SERVES 4–6 3 Tbsp olive oil 1 clove garlic, crushed 1 tsp cumin ½ tsp smoked paprika ¼
Food and prop styling by Renee Muller Photography by Hudi Greenberger This recipe can be made with only chicken breast or only dark chicken. I used a mix, and I even left the chicken skin on the boneless dark chicken. It would be great on mini slider buns or on a toasted slice of sourdough,
Food and prop styling by Renee Muller Photography by Hudi Greenberger To be honest, I don’t usually cook dairy, so this recipe was a bit of a challenge, but I believe I nailed it! To make myself feel good, I added some broccoli, so hey, I ate something healthy today. YIELDS ABOUT 6 PORTIONS 1
