Baked Sweet and Sour Chicken Recipe

Like any good Jew, I love Chinese food. There’s nothing better than feasting on salty, saucy takeout favorites like orange chicken, beef and broccoli, and lo mein. I wish that I could recreate these classic restaurant dishes in my own kitchen, but I have to be honest: Chinese food is one of the few things that I’m a little scared of tackling. I am usually quite adventurous when it comes to cooking and trying new recipes, but something about Chinese food still seems intimidating. The ingredient lists can be long and full of obscure ingredients. And the list of steps is usually even longer. Cutting up chicken into small pieces, breading the chicken, frying each piece, making the sauce, then cooking the chicken again in the sauce—that’s too much work for me when I can just as easily pick up the phone to order delicious takeout. Oops, I guess my love of cooking has failed me in the Chinese department.

Posted on December 21, 2015

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Schnitzel and Sumac Slaw Sandwich Recipe

Schnitzel was something my mom made every week. Israeli schnitzel is most always made with thinly pounded chicken that is coated in breading and pan-fried. Every child growing up in an Israeli home had this at least once a week without fail. My mom can basically make it in her sleep and I think her recipe is particularly delicious. And I am sharing my mom’s secrets for perfect schnitzel: Dijon mustard in the egg wash plus panko mixed into the breadcrumbs. She doesn’t know I am sharing this, so please – let’s keep this between us. Sorry, mom.

Posted on December 14, 2015

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