Food and Prop Styling Renee Muller Photography Hudi Greenberger In our family, we only use peeled vegetables on Pesach, so for many years I didn’t cook with tomatoes (or peppers, for that matter) because it was so tedious to peel them. But all that changed once I purchased a tomato peeler several years ago. The
Food and Prop Styling Renee Muller Photography Hudi Greenberger My family loves charoses. I thought this is a really great way to take the leftover charoses and make something really delicious in honor of the Seder, charoses-stuffed capons. SERVES 8 8 chicken capons 2 Tbsp canola oil 1 onion, sliced 2 sweet potatoes, peeled and
Food and Prop Styling Renee Muller Photography Hudi Greenberger I heard about this incredibly soft chicken appetizer from my sister’s friend. Frying and then cooking these mini chicken balls in a sauce seemed like a great way to lock in the moisture, especially if prepping in advance. It worked even better than I expected. These
Food and Prop Styling Renee Muller Photography Hudi Greenberger Simple yet so delicious! I guarantee this dish will make it onto your menu! SERVES 3 6 baby lamb chops 1 Tbsp olive oil kosher salt, to taste black pepper, to taste garlic powder, to taste honey, for drizzling Remove lamb chops from their packaging. Smear
Food and Prop Styling Renee Muller Photography Hudi Greenberger When Chanie asked me to write a recipe for Pesach (the week after Chanukah), I asked my daughters what their favorite Pesach dessert is. One said ice cream and another said fudgy chocolate brownies. So wanting to please all, I decided to try mixing both. Well,
Photography by Bill Milne Whole Peruvian Spiced Chicken This super-easy spice combination is easy to double or triple and have on hand for chicken, steak, or fish. The mix of spices comes from our wonderful nanny, Betty Supo. She is from Arequipa, Peru, and has nourished our family for many years. GLUTEN-FREE, MEAT, PASSOVER HANDS-ON
