My 4-year-old previously meatball-loving child, has recently decided, in fact, she does not like meatballs any longer. Or tomato sauce. My husband does not like spaghetti squash. And I am trying to cut back on my carbs just a smidge. In short, dinner is becoming harder and harder to coordinate. So when I made sweet and sour meatballs for the first time recently and they were devoured, I knew we had a winner.
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.
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.
Sukkot is over (holidays are over finally – yay) and it’s back to normal life again. Now, what to do with that etrog?
We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip: pumpkin hummus.
If you are looking for a light, healthy appetizer to brighten your Sukkot table, this sweet potato hummus is bursting with flavor. Because of its high protein and fiber content, it will help control your appetite and mood. My 450-pound ad man dad named it the caviar of hummus — exclaiming that it was almost illegal for something so nutritious to be this delicious. “All the ‘gusto’ without all the Jewish guilt,” my dad complimented, paraphrasing his award-winning slogan for Schlitz Beer and my 11-year-old, culinary skills.
Stuffed cabbage is one of those quintessential, Eastern European Jewish comfort foods enjoyed at holidays and special occasions.
By the time Sukkot arrives, and we are three weeks into nonstop Jewish holiday mode, some people might be a little tired of cooking. I don’t blame those people one bit. But Sukkot is probably my favorite holiday of the season to cook for – I love sitting outdoors in the brisk autumn air, enjoying harvest-inspired dishes with friends and family.