Learn how to make butter the old fashioned way using simple kitchen tools, no butter churn required. Includes brief butter history.
Condiments
Homemade Spreadable Butter
Learn to make a healthier butter blend with grapeseed oil and salt. Spreadable when cold, lower in cholesterol and saturated fat.
Faux Nutella Matzo Sandwiches
This simple nut-free Nutella recipe from Weelicious is great for kids with nut allergies or nut-free schools.
Whole Orange Sephardic Charoset
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.
Sephardic Salsa
Recipe for Sephardic Salsa, a simple Middle Eastern salad with tomatoes, garlic, olive oil, jalapeños and lemon juice.
Greek Yogurt Snack Dip
Rich lowfat Greek yogurt blended with walnuts, fresh dill & garlic for a healthy diet alternative to ranch dip.
Figs and Cheese
Farm gooey soft-ripened brie or Mt. Tam cheese topped with warm sugary fig sauce and toasted nuts.
Aunt Bev’s Vegetarian Chopped Liver
Learn to make delicious vegetarian chopped liver with sauteed onions, hard boiled eggs, peas, and walnuts.
Smoky Guacamole
Make traditional Mexican guacamole from scratch with ripe avocado, fresh lime juice, and smoked paprika for a subtle smoky flavor.
Lemon Dill Schmear
Learn the history of cream cheese and try a recipe for Lemon Dill Schmear- a lemony herb cream cheese spread.
Matbucha
Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika.
Dulce de Leche
How to make Dulce de Leche lightly salted caramel sauce in the oven, easy recipe.
Tu B’Shevat Salad
Tu B’Shevat Salad with butter lettuce, apples, pears, raisins, pomegranate seeds, almonds, and creamy homemade pomegranate dressing.
Aunt Carol’s Spinach Dip
Recipe for Aunt Carol’s Spinach Dip. Delicious, creamy appetizer with sourdough bread for dipping. Perfect for parties and potlucks.
Coconut Buttercream Frosting
Recipe for thick, rich, creamy Coconut Buttercream Frosting from scratch in just 5 minutes with step-by-step photos.
Cinnamon Honey Butter
How to make simple, delicious Cinnamon Honey Butter to spread on toast, challah, or bagels for a sweet, creamy treat!
Harvest Fruit Puree
Delightful fruit puree blend of apples, pears, and cranberries. A tasty and colorful alternative to applesauce; pairs well with savory dishes.
Pomegranate Molasses
How to make pomegranate molasses, also known as pomegranate syrup. Use as a sauce, marinade, dressing, or a sweet and tart dessert topping.
Tzatziki
How to make thick, rich tzatziki with strained yogurt, cucumber, dill, mint, lemon juice and garlic.
Martha Washington’s Preserved Cherries
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!
Fresh Basil Pesto
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.
Schmaltz and Gribenes
How to render chicken fat and make crispy gribenes cracklings, a classic ingredient in traditional Jewish cooking. Easy recipe with step-by-step photos.
