Today is March 12, 2026 / /
Today is March 12, 2026 / /
ur Position On Kitniyot OUR POSITION ON KITNIYOT AND KITNIYOT DERIVATIVES KITNIYOT Perhaps no issue stirs as much debate as the debate swirling around kitniyot- generally translated as legumes. According to Ashenazi custom and law, we are not allowed to eat kitniyot on Pesach. Rabbi Yosef Karo, the creator of the Shulchan Aruch called the Continue Reading »
Ooey Gooey Butter Cake (Very Dairy) What You’ll Need 1 (16.5-ounce) package yellow cake mix 3/4 cup (1-1/2 sticks) butter, melted, divided 3 eggs, divided 1 (8-ounce) package cream cheese, softened 1 teaspoon vanilla extract 1 (16-ounce) package confectioners’ sugar What to Do Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish Continue Reading »
Fried Milk (Yes, Really) INGREDIENTS UNITS: US 1⁄2cup granulated sugar 1⁄2cup cornstarch 1⁄4teaspoon ground nutmeg 3cups milk 1tablespoon butter or 1 tablespoon margarine 1⁄4teaspoon grated lemon, rind of 2eggs, well beaten 3⁄4cup plain breadcrumbs vegetable oil 1⁄3cup powdered sugar (optional) DIRECTIONS Mix granulated sugar, cornstarch and nutmeg in 3-quart saucepan. Gradually stir in milk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 Continue Reading »
\ Ingredients 1/2x 1x 2x Original recipe (1X) yields 32 servings 1 (15 ounce) can chickpeas, drained 3 tablespoons tahini 2 tablespoons olive oil 1 tablespoon fresh lemon juice ¼ cup water 3 cloves garlic, crushed ½ teaspoon ground cumin (Optional) 1 pinch paprika 1 sprig fresh parsley, choppedffers Directions Place chickpeas, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer Continue Reading »
Apple And Honey Mustard Chicken Honey Mustard ½ cup honey (spray the measuring cup with nonstick spray before measuring the honey; it will slide right out!) ⅓ cup Dijon mustard 3 Tbsp mayo Chicken 1 large yellow onion, halved and thinly sliced 1-2 green apples, peeled, cored, and thinly sliced 1 whole chicken, cut into Continue Reading »
The history of Sugar Snap Peas Today’s Object Do you ever wonder who first thought of Sugar Snap Peas? Sugar snap peas were invented by Dr. Calvin Lamborn in 1979. Lamborn had been working to create a commercially viable snow pea with a smoother, straighter pod for years when he hit upon the modern sugar Continue Reading »
The history of Aioli Today’s Object Do you ever wonder who first thought of Aioli? Aioli’s origins are surprisingly ancient and murky, but we do know that the sauce has its roots in the Mediterranean region. Some historians trace the condiment’s origins to either Provence, France or Catalonia, Spain, but others believe the sauce’s roots Continue Reading »
Ingredients 1/2x 1x 2x Original recipe (1X) yields 8 servings 8 (5 ounce) boneless chicken thighs salt and ground black pepper to taste 2 tablespoons olive oil, or as needed ½ medium onion, finely chopped 7 cloves garlic, chopped, or to taste 1 cup honey ½ cup soy sauce 1 pinch onion powder, or to taste 1 pinch garlic powder, or to taste ¼ cup chopped fresh cilantro Directions Gather all ingredients. Continue Reading »
Dutch Noodles What You’ll Need 1 (8-ounce) package medium egg noodles (see Note) 1/4 cup (1/2 stick) butter 2 teaspoons caraway seeds Juice of 1 lemon 2 teaspoons chopped fresh parsley 1 teaspoon salt 1/4 teaspoon black pepper What to Do Cook noodles according to package directions. Drain and place in a large serving bowl; keep Continue Reading »
Chinese Chicken Noodle Salad INGREDIENTS 16ounces barilla plus spaghetti 2cups diagonally sliced fresh snow peas 4cups shredded cooked chicken breasts 1cup red bell pepper, julienned 1⁄2cup green onion, sliced 1tablespoon sesame seeds, toasted 3⁄4cup teriyaki sauce 2tablespoons dark sesame oil salt and pepper, to taste chili oil (optional) DIRECTIONS Cook spaghetti in boiling water for 9 minutes. Add sliced snow Continue Reading »
Recent Comments