All roast chickens are not created equal. There is “great chicken” and then there are the rest. Great chicken follows two indispensable—and interlocked—Rules of the Roost.
1. Please Don’t Freeze
Freezing a chicken changes the texture of the meat. Put simply, the moisture in the cell plasma of the meat expands into ice crystals of
The great things about cupcakes is they taste great, they are fun looking, and basically they help with portion control. After you have just one, you should be done! Great slogan! The great thing about cupcakes is you can take a basic one and decorate it with endless possibilities.
Today with the cupcake stands they have, you can use them as a
As a rule, the only fish I refer to as beautiful are those brilliant, jewel-toned creatures in high-maintenance salt-water tanks. Then I came across this red snapper. That plump, fresh-caught fish caught my eye, changing this week’s recipe from a vegan side dish to please all palates, to this delicious baked whole snapper, infused with fresh herbs and
Some people are inspired by a star athlete, others, by true love. In this case, my muse is yet another fresh, locally caught fish.
Tuna steaks are one of those aptly named cuts of fish. Seared in an ultra-hot iron skillet, the results are meaty and satisfying. Unlike delicate flounder, which calls for only a smattering of butter and lemon, tuna is a
Salads are probably the mostly widely served item on most people’s menus. They are generally used as appetizers, meal starters and side dishes. You can use a salad as a blank canvas and change up the makings by adding different types of fillers such as nuts, fruits, or other type things. Either way, they are delicious and make great
I had an idea for this week’s recipe and was very excited to try it. I sliced a large fennel bulb, roasted the slices and then topped the fragrant segments with red pear, Stilton and freshly candied walnuts. It smelled wonderful and looked fabulous. I tasted it and made a face. It did not work. The soft fennel had lost its personality and could not provide a
When my son was about 8 years old, he casually asked me, “Do only Jewish people use crockpots?”
I imagine his thinking was along the lines of cholent. He had mostly seen crockpots being used on Shabbos in people’s homes. I quickly assured him this was not the case. In fact, I, myself, loved to use a crockpot to make meals before leaving for work.
With this, their fourth cookbook in the Made Easyseries, Leah Schapira and Victoria Dwek prove themselves to be the dynamic duo of the kosher cookbook world. Leah, the author of Fresh & Easy Kosher Cookingand the co-founder of CookKosher.com and Victoria, managing editor of Ami Magazine’s Whiskcooking section, both come from
1 lb fusilli or penne pasta
2 pints cherry tomatoes, halved
2 red onions, cut into wedges
1 zucchini, cut into half moons
¼ cup olive oil
½ tsp garlic powder
• kosher salt, to taste
• coarse black pepper, to taste
6 oz feta
I saw some lovely striped bass on sale. Ignoring the fact that I had an enormous amount of preparation ahead, and that purchasing some perishable fish may not be terribly wise, I ordered half a pound and added it to my overflowing shopping cart.
Sure enough, I was so busy I had no time to prepare the striped bass. It sat, wrapped and untouched, in my