Trying out new recipes might be tempting, but not if mom has to defrost pizza for her kids who don’t want to touch your funky, Indian-inspired stir-fry.
Food and Prop Styling by Goldie Stern Photography by Felicia Perretti Butternut squash roasted to caramelized perfection, topped with refreshing pomegranate arils. Can it get any better? SERVES 6 1 large butternut squash, cut into 1-inch (2½-cm) cubes ½ cup pomegranate arils Dressing 1½ Tbsp olive oil 1½ Tbsp maple syrup 1½ Tbsp kosher salt
Food and Prop Styling by Goldie Stern Photography by Felicia Perretti A bit of an unusual combination of ingredients, I’ll admit, but it works… Ask my guests who were the guinea pigs. I had zero leftovers. SERVES 8–10 10 chicken capons or 10 chicken thighs with skin 2 Tbsp flour 1 Tbsp balsamic vinegar 2½
Props and Styling by Mindy Rubin Photography by Hudi Greenberger This recipe was inspired by my last vacation trip to Miami, when I did brunch at Zak the Baker. I ordered a grilled cheese sandwich, which was prepared on French toast bread and then pan-fried into a sandwich. I took this a step further and
Props and Styling by Mindy Rubin Photography by Hudi Greenberger When I prepare Motzaei Shabbos at home, my kids (and neighbors) are always asking for a good pasta, and my wife always asks for a simple soup. My wife likes the soup chunky; I like it blended. This is how I prepare it, so we
Food and prop styling by Goldie Stern Photography by Felicia Perretti If there is one thing I’ve picked up from living amongst Israelis for almost seven years, it’s that they know how to do breakfast. We all just look incompetent with our yogurts on-the-go or our frozen muffins in little baggies. For Israelis, breakfast consists
