Today is November 18, 2025 / /
Today is November 18, 2025 / /
What You’ll Need 1/2 medium watermelon, seeded and cut into chunks (about 6 cups) 1/3 cup water 2 tablespoons sugar Fresh fruit such as grapes, strawberries, or kiwi fruit, diced (optional) What to Do In a blender, combine watermelon, water, and sugar and puree until sugar is dissolved and mixture is very smooth. Place a tablespoon or Continue Reading »
Selecting Fresh Mushrooms Fresh mushrooms are dry, firm, and smooth with a pleasantly earthy smell. Soft, mushy, shriveled or possibly slimy mushrooms are not the best choices. Mushrooms in a supermarket are often imported and have been transported from a considerable distance. They might also be improperly displayed in a store which can further accelerate Continue Reading »
How to Choose Perfect Tomatoes First things first: Start with quality tomatoes. Color and feel are the two best indicators of a good tomato. These signs can vary slightly across different tomato varieties, so we’ve broken it all down for you. Roma and Beefsteak Tomatoes Beefsteak tomatoes are big and plump, while Roma (or plum) Continue Reading »
What You’ll Need 1/2 cup marshmallow creme 8 thick slices egg bread (challah) 1/4 cup peanut butter 2 tablespoons butter, softened, divided What to Do Spread the marshmallow creme evenly over 4 slices of bread. Spread peanut butter over remaining 4 slices of bread and place peanut butter side down over the marshmallow creme; to make sandwiches. Continue Reading »
Ingredients 6 large Roma tomatoes 3 medium red bell peppers 1 jalapeño or Serrano pepper, seeded and diced fine ½ medium yellow onion, diced small 2-3 cloves garlic, minced 1 tsp salt, or to taste ¼ cup olive oil 1-2 tsp sugar (optional, or to taste) Directions Line a baking sheet with foil. Set the Continue Reading »
INGREDIENTS 2lbs tomatoes, firm and ripe 3tablespoons extra virgin olive oil 3garlic cloves, crushed 1teaspoon cayenne pepper 1tablespoon dried mint DIRECTIONS Cut the stalks out of the tomatoes. Put them in a bowl and pour over boiling water to loosen their skins. Peel away the skins, remove the seeds and finely dice the flesh. Heat the olive oil in Continue Reading »
INGREDIENTS UNITS: US 1⁄4cup soy sauce 1⁄4cup honey 2cloves garlic, pressed 1teaspoon ginger 1⁄3cup mayonnaise 2lbs ground beef 1⁄2teaspoon salt 1⁄4teaspoon pepper 6hamburger buns DIRECTIONS Stir together first 4 ingredients. Stir 2 teaspoons soy sauce mixture into mayonnaise, and set aside. Combine 1/3 cup soy sauce mixture, beef, salt, and pepper; shape into 6 patties. Brush with remaining soy sauce mixture. Grill over Continue Reading »
Pashtida (a crustless quiche) is beloved and common in Israel, where it is enjoyed at everything from potlucks, school events, shivas, and everything in between. It’s also commonly prepared for Shavuot and Sukkot. The versatile dish transports well, and there is no right or wrong way to make one. Israelis make pashtida all year long, but it’s a dish especially Continue Reading »
INGREDIENTS UNITS: US 1large sweet onion, finely chopped 2minced garlic cloves 4tablespoons parve margarine 1⁄2teaspoon salt 1⁄8teaspoon pepper 1 1⁄2tablespoons prepared mustard 2tablespoons Worcestershire sauce 1 1⁄2teaspoons white sugar 1⁄2cup chili sauce 1lb hot dog 8hot dog bun DIRECTIONS Cook onion & garlic over medium-low heat until onion is tender, about 10 minutes, stirring frequently. Add salt, pepper, Worcestershire, mustard, sugar, and chili sauce. Continue Continue Reading »
The only real difference between salted and unsalted butter is literally the salt: All butter is made from milkfat in cream and contains at least 80 percent milkfat, 18 percent water, and 2 percent solids (mainly protein and salt), explains Jen Giambroni, a dairy expert with Real California Milk. The process goes like this: Pasteurized cream Continue Reading »
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