Ayala Abramson Cedarhurst, NY My Menu We always start with dips with roasted chickpeas, which I roast in a variety of Mediterranean spices and crushed garlic. For the fish, we usually have salmon which I make differently each week. Sometimes I’ll make it pickled or poached; other times, I’ll bake a side of salmon with
I like to have company Friday night, which will be a nicer meal, rather than Shabbos day. Here’s how I do it: I bake fresh challah every Friday. My kids love my recipe because it’s a very crispy, airy challah. Along with the challah, I’ll usually serve a side of salmon, either a teriyaki or
This salad makes a wow presentation with minimal prep that can be done ahead of time. It gets finished to the bottom every time!
I love serving this dessert when I have guests. It’s light and fruity and super-easy to throw together; most of the ingredients are staples that I keep in my kitchen already.
I love preparing regular, simple dishes that can be glammed up through presentation. There’s no need to make yourself crazy with complicated recipes! With appetizers especially, it’s so easy to make a dish look professional through plating. Here’s my take on the Shabbos-day standard, liver and eggs: › Before Shabbos, I lay out some defrosted
This dish will wow your guests and have them begging for more, without much effort on your part.
