Our Weekly Recipe
  •  
  •  
  •  

  • Our Weekly Recipe

    • Chanukah Corn Latkes

      What’s Chanukah without fried food? Potato latkes, jelly doughnuts, more potato latkes, more jelly doughnuts . . . after a day or two I’m ready for some variety...
      Read More
       

    • Apricot Pineapple Noodle Kugel

      My kind friend Helen introduced me to this kugel at the break fast meal. I didn’t forget it. Lately I reminded her that I’m still waiting for the recipe and here it is. Thank you Helen!
      Read More
       

    • Balaboosta: A perfect Israeli cookbook

      Chef and restaurateur Einat Admony’s new cookbook, Balaboosta, Bold Mediterranean Recipes to Feed the People You Love (Artisan Books, 2013) is beautiful, fun and has many great looking recipes.
      Read More
       

    • Salmon Gefilte-Fish

      Instead of the traditional whitefish, this gefilte fish is made with salmon and a Western white-flesh fish, giving it a pretty pale pink color and rich flavor.
      Read More
       

    • Bouikous con Kashkaval − Sephardic Cheese Buns

      By Janna Gur: These aromatic buns are truly delectable and so easy to make. The dough may be prepared in advance, wrapped, kept in the refrigerator, and baked just before serving.
      Read More