Learn how to make butter the old fashioned way using simple kitchen tools, no butter churn required. Includes brief butter history.
Learn to make a healthier butter blend with grapeseed oil and salt. Spreadable when cold, lower in cholesterol and saturated fat.
This simple nut-free Nutella recipe from Weelicious is great for kids with nut allergies or nut-free schools.
Cheryl Sternman Rule shares a unique Kosher for Passover charoset featuring the bitter sweetness of a whole orange, peel and all! Serve with matzo at your seder.
Recipe for Sephardic Salsa, a simple Middle Eastern salad with tomatoes, garlic, olive oil, jalapeños and lemon juice.
Rich lowfat Greek yogurt blended with walnuts, fresh dill & garlic for a healthy diet alternative to ranch dip.
Farm gooey soft-ripened brie or Mt. Tam cheese topped with warm sugary fig sauce and toasted nuts.
Learn to make delicious vegetarian chopped liver with sauteed onions, hard boiled eggs, peas, and walnuts.
Make traditional Mexican guacamole from scratch with ripe avocado, fresh lime juice, and smoked paprika for a subtle smoky flavor.
Learn the history of cream cheese and try a recipe for Lemon Dill Schmear- a lemony herb cream cheese spread.
Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika.
How to make Dulce de Leche lightly salted caramel sauce in the oven, easy recipe.
Tu B’Shevat Salad with butter lettuce, apples, pears, raisins, pomegranate seeds, almonds, and creamy homemade pomegranate dressing.
Recipe for Aunt Carol’s Spinach Dip. Delicious, creamy appetizer with sourdough bread for dipping. Perfect for parties and potlucks.
Recipe for thick, rich, creamy Coconut Buttercream Frosting from scratch in just 5 minutes with step-by-step photos.
How to make simple, delicious Cinnamon Honey Butter to spread on toast, challah, or bagels for a sweet, creamy treat!
Delightful fruit puree blend of apples, pears, and cranberries. A tasty and colorful alternative to applesauce; pairs well with savory dishes.
How to make pomegranate molasses, also known as pomegranate syrup. Use as a sauce, marinade, dressing, or a sweet and tart dessert topping.
How to make thick, rich tzatziki with strained yogurt, cucumber, dill, mint, lemon juice and garlic.
How to preserve cherries in sugar syrup using a historical recipe from Martha Washington’s Booke of Cookery. George Washington’s favorite fruit was cherries!
Traditional method for authentic Mediterranean pesto with basil, garlic, pine nuts, and olive oil using a mortar and pestle – or an immersion blender! With or without cheese.
How to render chicken fat and make crispy gribenes cracklings, a classic ingredient in traditional Jewish cooking. Easy recipe with step-by-step photos.