We’re Listening

Your mother-in-law is coming over for dinner, what do you make?

My mother-in-law moved to Israel from New York when she was 16 and then to Canada about 30 years ago, but she’s remained emotionally tied to Israeli food ever since. Her palate is influenced by strong Middle Eastern flavors: za’atar, harissa, herbs. When she comes to my house, I make sure to have fresh salads and a flavorful fish, usually Moroccan tilapia with a bit of a kick! Lucky for me, she’s not very picky, but I know that trying out my best Israeli accent and cooking like my favorite Israeli chefs always fires her up.

—Rivki Rabinowitz

Chicken 1-2-3
Generously season chicken thighs (skin on) with lemon pepper + garlic salt. Bake on a metal baking sheet at 400°F (200°C) until super crunchy. Serve fresh for a crispy, out-of-this-world chicken. (Note: This doesn’t rewarm well.)

—Rorie Weisberg

* Review It!

Kitchen Fave

I finally decided to treat myself to a sous vide machine to see what all the hype is about. To be honest, I only tried it out once — it’s that new — but the results were definitely “restaurant worthy”! My oyster steak was cooked to the perfect level of medium-rare and melt-in-your-mouth soft. The cooker itself was pretty self-explanatory — plug and play. It makes an annoying noise while it’s cooking, but it’s worth it, I think! Love the handy app that it comes with so you can check on your food even when you’re in another area of the house. Overall, I’m happy with my purchase and can’t wait to use it again!

—Chavi Feldman