Learn to make beautiful chocolate dipped strawberries in this easy tutorial. Makes a beautiful and delicious homemade gift.
Chicken marinade recipe for grilling – pineapple juice, lime juice, lime zest, oregano and cayenne.
Frozen Watermelon Mojito Pops – slices of watermelon soaked in a mojito cocktail mixture, then frozen. A simple grown up boozy summer popsicle!
Recipe for Mexican Arroz con Pollo- tomato vegetable rice, garlic and onion slow cooked with tender chicken.
Recipe for Moroccan Matbucha- tomato salad with roasted peppers, jalapeno, garlic, olive oil and paprika.
Learn about the food onboard Titanic, inspired by M. Escoffier, then try a historical Titanic recipe for Poached Salmon with Mousseline Sauce.
A gluten free vegetarian salad with quinoa for protein, fresh oregano, olives, tomatoes, artichokes and lemon zest.
Learn an exotic, colorful recipe for kosher Fish Soup from Levana Kirschenbaum.
Learn to cook 40 Clove Garlic Roasted Chicken with Roasted Vegetables from Kim Bee.
Learn to make healthy Chicken with Prunes and Oregano from Tamar Genger
Learn to make a slow cooker brisket for Passover inspired by Mexican flavors from Cheryl Lee – chipotle peppers for smoky heat & dried cranberries for sweetness.
Imam Bayildi – Imam Fainted. Roasted eggplant stuffed with onions, garlic and peppers in sauce from Ilke of Ilke’s Kitchen.
Recipe for chicken soup, aka Jewish Penicillin, with links to 3 different matzo ball recipes (including gluten free!).
Learn to make a delicious dairy quinoa side dish for Passover from Jackie Dodd.
Ann at Cooking Healthy For Me shares her simple and tasty Passover appetizer idea.
A vegetarian pot pie with a gluten free potato crust from Valentina of Cooking on the Weekends. Part of the Passover Potluck series.
A Passover Potluck idea from Eating Rules – recipe from Arthur Schwartz’s Jewish Home Cooking.
Flavorful vegetarian recipe with potatoes, lentils and vegetables. Easy vegan modifications.
Learn to make traditional Jewish Hungarian Beef Stew with paprika, green bell peppers and tomato.
Historical recipe from the City Tavern Cookbook. Asparagus dressed the French way- olive oil, red wine vinegar, hard cooked egg, capers, herbs.
Vegetarian or vegan recipe featuring zucchini, beans, tomatoes, onion, garlic, herbs and rice. Complete protein, one pot meal.
Tu B’Shevat Salad with butter lettuce, apples, pears, raisins, pomegranate seeds, almonds, and creamy homemade pomegranate dressing.