Food and prop styling by Renee Muller Photography by Hudi Greenberger To be honest, I don’t usually cook dairy, so this recipe was a bit of a challenge, but I believe I nailed it! To make myself feel good, I added some broccoli, so hey, I ate something healthy today. YIELDS ABOUT 6 PORTIONS 1
Food and prop styling by Goldie Stern Photography by Moshe Wulliger I know that spinach, especially frozen spinach, has been hard to find lately, but if you can find it, this is a really fun way to prepare salmon that doesn’t taste too fishy on Shabbos morning, looks nice when you serve it, and lasts
Food and prop styling by Goldie Stern Photography by Moshe Wulliger This salad is very much a kitchensink salad — whatever I have on hand or am in the mood of goes in. I especially like to use corn from corn on the cob that I’ve grilled (or broiled, if it’s not grilling season) for
Recipes and photography from Good Food, by Sina Mizrahi Courtesy of ArtScroll/Mesorah Publications I felt quite ingenious when, ten years ago, I ran out of bread crumbs and crushed the pretzels my toddler left over from his lunch to coat chicken strips. It made for a delicious coating and I patted myself on the shoulder
Recipes and photography from Good Food, by Sina Mizrahi Courtesy of ArtScroll/Mesorah Publications I love everything lemons offer — their mouth-puckering, muted acidity makes everything brighter. In this cake, the lemon flavor pokes through vividly: tart and sweet at the same time. There are three components here: the cake batter, the syrup, and the glaze.
Food and prop styling by Goldie Stern Photography by Moshe Wulliger There’s nothing more satisfying than washing on a good piece of bread to break your Tishah B’Av fast. Soft and flavorful, these focaccia bites will be enjoyed by young and old alike. YIELDS 15 SQUARES 1 cup warm water 2 Tbsp sugar 1 packet
