Food and Prop Styling Renee Muller Photography Hudi Greenberger There’s nothing like a pretty appetizer inspired by an Asian cuisine, taking my love of travel to my Pesach Seder 1½ lb (¾ kg) salmon, cubed ½ cup potato starch 3 large eggs, whisked 1 cup matzah meal or non-gebrochts crumbs ¼ cup vegetable oil, for
Food and Prop Styling Renee Muller Photography Hudi Greenberger In our family, we only use peeled vegetables on Pesach, so for many years I didn’t cook with tomatoes (or peppers, for that matter) because it was so tedious to peel them. But all that changed once I purchased a tomato peeler several years ago. The
Food and Prop Styling Renee Muller Photography Hudi Greenberger My family loves charoses. I thought this is a really great way to take the leftover charoses and make something really delicious in honor of the Seder, charoses-stuffed capons. SERVES 8 8 chicken capons 2 Tbsp canola oil 1 onion, sliced 2 sweet potatoes, peeled and
Food and Prop Styling Renee Muller Photography Hudi Greenberger I heard about this incredibly soft chicken appetizer from my sister’s friend. Frying and then cooking these mini chicken balls in a sauce seemed like a great way to lock in the moisture, especially if prepping in advance. It worked even better than I expected. These
Food and Prop Styling Renee Muller Photography Hudi Greenberger Simple yet so delicious! I guarantee this dish will make it onto your menu! SERVES 3 6 baby lamb chops 1 Tbsp olive oil kosher salt, to taste black pepper, to taste garlic powder, to taste honey, for drizzling Remove lamb chops from their packaging. Smear
