It’s work study time again!! That means I get to work in the kitchen with a high school senior and teach her some (hopefully) invaluable cooking and baking… Read More »
This recipe is Take Shape For Life® (TSFL) Nutrition Support Approved
Makes 6 servings. Per serving: ½ Lean protein, 2 vegetable, 3 condiments (for spices, ketchup and broth)
I’ve eaten a ton of matzah pizza in my day and I can’t believe I’ve never thought to crack an egg right in the center! I’m not talking… Read More »
Print Passover Bagels Serving Size: 8-10 bagels (or more if you make them small) Ingredients 1 cup water ½ cup oil 2 cups matzoh meal 1 Tbsp sugar… Read More »
cookie batter adapted from Detoxinista.com
You know when you have a dish that you make all the time but never take the time to measure it correctly? And then people keep asking you for… Read More »
Not much of an explanation even needed for these beauties! The hashtag #jewfood just got taken to a whole new level. The flakey dough, which is studded with… Read More »
A hamantaschen that can wake me up in the morning??? Yes please! Sure, you can make these hamantaschen inspired by my favorite coffee drink with decaf instant coffee but… Read More »
Message from Susie Fishbein’s Kosher by Design Brings it Home Cookbook:
My all time favorite stop in Machane Yehuda and in the new Sarona Market in Tel Aviv is Halva Kingdom. I think I have sampled all 60 flavors, or maybe that’s just the dream. This business was founded in 1947 by the grandfather of the current shop owner, Eli Maman. After the expulsion of Jews from the Old City of Jerusalem, the family moved the shop to Machane Yehuda Market. The recipe of their famous halvah is from Morocco, and it is handmade with traditional methods from organic sesame seeds imported from Ethiopia.
This recipe, with its addition of halvah to baklava, is another gem that I learned at Te’amim Cooking School in Jerusalem (see page 16). The richness that the halvah adds to the baklava is outrageous.