A few years ago when I was out in Los Angeles visiting my family, my brother insisted we head to Canter’s Deli, an iconic Jewish deli that has been around since 1931. I am never one to turn down some good Jewish comfort food, and was thrilled to order a big bowl of matzah ball soup on a cool, rainy December night to share with my then 2 year old daughter. The bowl was filled to the brim with not only a larger-than-life matzah ball, but kreplach, rice and noodles. That’s right – it was a matzah ball carb fest, and it was glorious.
When it comes to the day after Thanksgiving, you’ll probably have plenty of cranberry sauce left over after the big meal. If you’re like us, you’re already dreaming up ways to integrate those cranberries — whether home-made into a sauce or straight from the can — into a festive Shabbat dessert or side dish!
The smell of ooey gooey cinnamon rolls is likely one of the most intoxicating smells on earth. Butter, cinnamon, sugar and dough make a sinful combination of flavors and smells.
For as long as I can remember, my mom always prepared the most delicious potatoes. She took red bliss potatoes, boiled them, and while they were steaming hot, she would douse them with a mixture of vinegar, fresh parsley and minced garlic. Only four ingredients, but those potatoes were to die for. Inevitably, she would serve them with her chicken cutlet (otherwise known to us as ‘milanesa’ in Spanish, or ‘schnitzel’ in German and Yiddish).
Summer Sundays are for yogurt parfait and long walks in the sun. But once the leaves start falling and the cozy sweaters are unpacked, it’s time to hunker down with pumpkin bread, pancakes and French toast on lazy, snuggly Sundays. After all, evolution says you need those extra calories for survival.
Is there anything more satisfying or comforting than a hearty, homemade bowl of chicken soup? Well yes, and it’s when your chicken soup was made in a crockpot and you didn’t have to do any of the hard work.
We were so lucky to have our sister Rebecca and her family stay with us all summer this year. Having them here cooking for Shabbat every week was such a treat, especially since Rebecca and her husband are both such good cooks! Every Friday night, the table as filled with delicious salatim (Hebrew for salads) and appetizers filled with an array of Israeli flavors.
We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip: pumpkin hummus.
It’s cool outside, which means it’s time to break out the cozy sweaters and dust off your slow cooker.