This has been a delicious year, filled with babka, innovative cheesecakes and loads of other sweet treats. You guys really seem to have a thing for the Jewish-inspired desserts, and exotic flavors like Aloo Gobi-Spiced cauliflower latkes, since they were some of our most popular recipes of 2015.
It was an exciting year for Jewish food: fusion delis, crazy bagels and a slew of new kosher products cropped up near and far to make 2015 an especially delicious year. Here are a few of the trends that got us most excited.
Christmas and Chinese takeout: they go together like Bert and Ernie. Like matzah balls and chicken soup. Like your mother and kvetching.
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.
Sticky cinnamon bun, meet your new BFF, the rugelach. I think you two will get along very well.
Salted tahini chocolate chip cookies. Spinach falafel. Ricotta and za’atar ravioli. Braised pomegranate short ribs.
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.
Classic schnitzel – or chicken cutlets – is a dish that everyone loves, and any cook can master. Whether it’s the kind of meal you serve once a week, or once a year, it is simple, comforting and quite easy to throw together once you follow a few key steps.
It’s the week of frying while we celebrate the miracle of the oil lasting eight nights, instead of just one. That’s how the story goes, right?