Recipes and photography from Good Food, by Sina Mizrahi Courtesy of ArtScroll/Mesorah Publications I felt quite ingenious when, ten years ago, I ran out of bread crumbs and crushed the pretzels my toddler left over from his lunch to coat chicken strips. It made for a delicious coating and I patted myself on the shoulder
Food and prop styling by Goldie Stern Photography by Moshe Wulliger Roasted, caramelized onions are delicious solo. Here they star in this salad with quinoa and an irresistible dressing, for a positively divine salad experience. SERVES 4–6 1 8-oz (225-g) bag shredded romaine lettuce ½ cup quinoa, cooked according to pkg directions 1 cup heirloom
Food and prop styling by Goldie Stern Photography by Moshe Wulliger There’s nothing more satisfying than washing on a good piece of bread to break your Tishah B’Av fast. Soft and flavorful, these focaccia bites will be enjoyed by young and old alike. YIELDS 15 SQUARES 1 cup warm water 2 Tbsp sugar 1 packet
Food and prop styling by Goldie Stern Photography by Sruly Rosenberg This is a full meal-in-one — protein, veggies, and carbs. What an amazing and fun way to enjoy a falafel! Go ahead and double the recipe for the roasted veggie spread. It can serve as a dip for your Shabbos table… at least that’s what
Food and prop styling by Goldie Stern Photography by Sruly Rosenberg Although this recipe may seem a bit different, don’t be scared off from trying it. It’s creamy and filling, and the corn adds a delicious flavor that pairs really well with broccoli. In fact, I sent a pot of this over to a neighbor who
I often serve fresh fruit (there’s such gorgeous fresh fruit in the shuk — it’s a pity not to eat nature at its best!) or fruit-based desserts. The one I make most often is an apple pie featured in Family Table years ago. It’s sugar free, freezes well, and can be served with a variety
