I often serve fresh fruit (there’s such gorgeous fresh fruit in the shuk — it’s a pity not to eat nature at its best!) or fruit-based desserts. The one I make most often is an apple pie featured in Family Table years ago. It’s sugar free, freezes well, and can be served with a variety
Food and prop styling by Goldie Stern Photography by Moshe Wulliger I can’t be the only one who’s noticed this silly trend on the Internet, and of course I had to give corn ribs a try. They look cute, and they’re easy for kids to eat, but insider secret: If your produce guy isn’t cutting
Food and prop styling by Goldie Stern Photography by Moshe Wulliger A whole chicken just presents well, and I also love that a spatchcocked chicken is much more hands-off than smaller pieces of chicken, which require all that pesky flipping. SERVES 4 1 whole chicken 2 tsp salt 1 Tbsp olive oil 1 tsp garlic
Styling and Photography by Hudi Greenberger When I rebranded my restaurant in 2016 into Snaps Kosher, my focus was on taking your standard fast-food restaurant to the next level, gourmet fast food. I wanted to serve not fast food, but good food fast! That meant creating every item on our menu from scratch, no frozen
Styling and photography by Hudi Greenberger There’s nothing like a warm slice of pastrami with mustard… They complement each other so perfectly. I know you’ll love this as much as we do. SERVES 6–8 1 3-lb (1.36-kg) navel pastrami Mustard Dipping Sauce ¼ cup mayonnaise 2 Tbsp yellow mustard 2 Tbsp coarse ground mustard 2
Styling and photography by Hudi Greenberger If I can humbly say so, my liver is famous… be it sautéed or chopped. For my chopped liver, I have the onions sautéing for hours. It takes a while, but it’s well worth the efforts. YIELDS 1 LB (450 G) 1 large onion, diced ⅓ cup olive oil
