Recipe for Aunt Carol’s Spinach Dip. Delicious, creamy appetizer with sourdough bread for dipping. Perfect for parties and potlucks.
Learn how to make a perfect cheese fondue, then try my recipe for fondue with roasted jalapeños, cheddar, pepper jack and smoked paprika.
Non-alcoholic cheese fondue made with cheddar cheese, pepper jack cheese, milk, lemon juice, roasted jalapenos and smoked paprika.
Ten tips for making a perfect cheese fondue. Includes cheese types, wines, non-alcoholic, gluten-free tips and more.
Recipe for challah bruschetta with fresh lemon ricotta, olive oil, honey, lemon zest and salt.
Learn to make vegetarian stuffed grape leaves, also known as dolmades, with rice, pine nuts, dill, mint, and lemon.
Grilled fish skewers marinated in Sephardic spices and herbs – cumin, paprika, turmeric, garlic, cayenne and cilantro with lemon juice.
How to make thick, rich tzatziki with strained yogurt, cucumber, dill, mint, lemon juice and garlic.
Use the trimmings from your pie crust to make delicious cinnamon-sugar cookies – Pie Crust Pinwheels. Easy and kid-friendly vintage recipe.
Inspired by the Medieval tradition of serving on bread plates, this trencher is topped with tuna, pesto, hummus, and other fresh ingredients.
Learn to make delicious seasoned pita chips that are baked, not fried, for a healthy and delicious crunch your guests will love.
Learn to make Classic Baba Ghanoush dip with smoky roasted eggplant, tahini, garlic, lemon, olive oil and spices.
Savory Middle Eastern turnover pastry hand-pies stuffed with cheese and fresh herbs.
Make chickpea falafel the traditional way with this popular recipe. Includes multiple variations, how-to video and step-by-step tutorial.
Delicious sweet and sour meatballs with pineapple and chili sauce.
A Moroccan recipe with dates, dried apricots, raisins, pistachios and honey. An exotic twist on charoset for your Seder.
Learn to make Lemony Almond Macaroons & learn the Italian history of macaroons. Inspired by Sephardic Jewish tradition.
A blending of Ashkenazi, Sephardic traditions, charoset pureed with dates, apples, walnuts, raisins, banana, sweet wine, and cinnamon.