Photography by Hudi Greenberger Split Pea Soup with Pastrami Cubes I love hot chicken soup with a kneidel on a cold Friday night, but for Shushan Purim I wanted to do something different. I prepare this recipe in my restaurant sometimes as the soup of the day. To be honest, it takes some time to
Food and prop styling by Renee Muller Photography by Hudi Greenberger Frozen Fruitopia for a Crowd My good friend Rifky told me about her “cheat” dessert using sorbet and bagged frozen fruit that always makes a hit. I played around with the concept, elevated it, and spiked it to give it that extra kick. When
Food and prop styling by Renee Muller Photography by Hudi Greenberger Lamb Chummus Plate This looks like a laundry list of ingredients, but it’s not complicated if you do what I do and stand in front of the spice cabinet, pull them out, use them, and put them right back. This is my go-to dish
Photography by Hudi Greenberger Bronzini Shabbos + Purim + Chanie Nayman + Hudi Greenberger = huge fish board! When Mrs. Nayman asked me to present some of my seudah recipes for the Family Table Purim edition, so many things came to mind… Then I checked the calendar and remembered that the Purim seudah will be
Photography by Hudi Greenberger Sugar-Free Chicken-Stuffed Cabbage with Brown Rice I don’t have stuffed cabbage on my menu in the restaurant, but I do prepare it once a year for Simchas Torah, by preorder only. When one of my favorite customers requested a sugar-free stuffed cabbage with brown rice and chicken… that’s how this recipe
Food and prop styling by Renee Muller Photography by Hudi Greenberger Too Good! Deli Salad I created this salad with the idea that it would be a nice Purim seudah salad to serve with the main course. Once I plated it (and ended up eating the whole thing up!), I realized that it also makes
