I’m working on a backlog of posts, but this one had to get prioritized because everyone keeps asking for my recipe. Seeing as this is a perfect Passover, gluten-free, non-gebrokts (moistened matzah) recipe, its time has definitely come! I love cauliflower for its versatility. Turning it into a pizza crust is an amazing application that…
How 3 Teaspoons of Soy Lecithin Saved Purim
Or, A Tale of Butter Heartbreak and Redemption Here’s the story of my latest kitchen disaster and how I recovered from it. It turned out to be a great learning opportunity and I’m glad it happened. I think it’s important to share, because one of my primary goals for this blog is to describe the process of…
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Matcha Hamantaschen with White Chocolate, Toasted Pecans, and Sake-Infused Bing Cherries
I love a good raspberry or apricot hamantasch, but as you’ve seen (most recently with my spin on Chanukah latkes), I can’t quite resist the urge to offer a new take on traditional foods. As it happens, hamantaschen have been a ripe target for innovation in the kosher food blogging community (corndog hamantasch anyone? Yes, please!). …
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Kosher by Design Book Release and Contest + Roasted Eggplant with Silan Techina
I’m proud to be part of a revolutionary wave of food bloggers taking kosher food in all directions and bringing it home to the masses. We all owe a great debt to Susie Fishbein, whose series of Kosher by Design cookbooks has been a boon to home cooks since 2003 (and whose MA in science education makes…
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Moss Café Mid-Winter Supper Club
I first discovered Moss Café too late, alas, to participate in their Kickstarter campaign, but watching the video certainly whet my appetite (and tried my patience waiting for them to finally open). Moss Café is taking kosher dining to new frontiers, creating seasonal dishes with entirely organic, bonafide local farm-to-table ingredients. Emily Weisberg built Moss Café on four pillars: community, sustainability,…
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Grapefruit Grenadine Granita
A cold, slushy treat during a polar vortex when the wind chill is -13F? Yup! It’s sweet and refreshing (especially if you’ve got the heat cranked up toasty inside). Plus, I can’t resist alliteration. And February is National Grapefruit Month, too! You can use any fruit juice as-is, or adulterate with added water and sugar…
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Toasted Marshmallow Rice Krispies Treats with Raspberry Dust
I don’t have a huge sweet tooth, so I needed to add some dimension to the classic Rice Krispies Treats. After I mixed the Rice Krispies with the melted marshmallow, I used my Searzall and blowtorch to toast the surface, because Maillard browning reactions make everything better (if you don’t have a blowtorch, try sticking…
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Chai and Matcha Tea Pannacotta Animals
Happy International Tea Day! This sweet and creamy menagerie was the result of a little play time in the kitchen. I used coconut milk, but real dairy milk would work well, too (or cream. Ooooh, cream would be great!). I love the bright, grassy vegetal sweetness of matcha tea. I’m also a big fan of…
