Easy Homemade Waffles

You can use store-bought waffles, but these easy waffles with a hint of sweetness are a perfect base for your waffle creation — sweet or savory.

Yields 10 large or 20 small waffles

• 2 cups flour
• ¼ cup sugar
• 1 Tbsp baking powder
• ½ tsp kosher salt
• 1½ cups nondairy milk
• ½ cup oil
• 3 eggs
• 1 tsp vanilla extract

Place all ingredients in a large mixing bowl and whisk to form a smooth batter.

Scoop a small amount of batter onto a preheated waffle maker; cook according to the machine’s instructions.

Plan ahead: Waffles can be made ahead and frozen. Rewarm, uncovered, until heated through.

Pickled Vegetables

Pickled vegetables are the greatest thing to have on hand for all manner of uses. They’re a great addition to a sandwich or salad and also make a great snack!

Yields 1 32-oz (910-g) container

• 3 cups chopped vegetables of your choice, such as sliced red onion, cabbage cut into bite-size pieces, sliced carrots
• 2–4 Tbsp honey or maple syrup, to taste
• ¾ cup boiling water
• ¾ cup white vinegar
• 1 tsp kosher salt
• ½ tsp ground black pepper
• 1 tsp dried oregano (optional)

Place the vegetables in a container; set aside.

Combine the honey or maple syrup and boiling water in a bowl until melted. Add the remaining ingredients and stir to combine. Pour the mixture over the vegetables, covering them completely in liquid.

Store in the fridge for at least 1 hour, up to 1–2 weeks.

Shortcut Coleslaw

Place cabbage in a bowl and add some salt; mix well to combine and allow to sit for 10–20 minutes. Add your favorite homemade or store-bought garlic-mayo recipe. Mix to coat cabbage evenly.

Pulled Lamb

with Chimichurri

This lamb cooks for a long time with warm spices, creating a magically flavored dish that will wow your guests. Because lamb can be heavy, I like to serve it with this fresh, herby chimichurri that adds a burst of freshness to the dish. You can also serve this meat in tacos or over chummus with some sourdough or pita for dipping.

Serves 6–8

• 2–3 lb (910 g–1.36 kg) lamb stew meat (see note)
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cinnamon
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp kosher salt
• 1 tsp turmeric
• 1 onion, thinly sliced
• 1½ cups chicken or vegetable broth or white wine

Chimichurri

• 1 cup packed fresh parsley, finely chopped
• 3 cloves garlic, minced
• zest and juice of 1 lemon
• 3 Tbsp olive oil
• ½ tsp kosher salt
• ¼ tsp ground black pepper

Combine all chimichurri ingredients in a small container. Set aside.

Preheat oven to 325°F (160°C).

Place lamb in a 9x13-inch (23x33-cm) pan.

Combine all spices and salt; sprinkle the mixture over the meat and toss to fully coat all sides. Add onion around the meat and pour broth or wine into the pan.

Cover tightly. Bake for 3½–4 hours, until fork-tender. Allow to cool for 10–20 minutes, then use two forks to pull the meat. If using bone-in meat, discard the bones.

To serve, drizzle chimichurri over lamb.

Plan ahead: Pulled lamb can be made ahead and frozen. Chimichurri can be made up to a week ahead of time and stored in the fridge. It will congeal, so bring it to room temperature before serving.

Note: I prefer to use bone-in lamb stew meat, which adds extra flavor. If using boneless, use 2 lb (910 g), if using bone-in, use 3 lb (1.36 kg).

Beef-Fry Onion Jam

If you’ve never experienced the sweet and savory goodness that is onion jam, allow me to introduce it you. This condiment has the most glorious taste and texture, and adding beef fry adds a smoky depth of flavor. You can also serve this smeared on sourdough or challah, add a bowl of it to a meat board, or use it as the best steak topping you’ll ever have. There’s really no wrong way to enjoy this incredible dish!

Yields 3–4 cups

• 2 6-oz (170-g) pkgs beef fry, diced
• 4 large Spanish onions, sliced
• 2 large red onions, sliced
• 1 tsp kosher salt
• 1 tsp ground black pepper
• ½ tsp ground ginger
• ¾ cup balsamic vinegar
• ½ cup sugar
• ½ cup honey

Heat a large frying pan or pot over medium heat. Add beef fry and cook for about 10 minutes, stirring often, until the fat is rendered off.

Add onions, salt, pepper, and ginger. Cook, stirring occasionally, for about 10 minutes, until softened. Add vinegar, sugar, and honey; cook until it starts to bubble.

Cover and simmer for 1½ hours, stirring every half hour, until liquid is thickened. If necessary, uncover and increase the temperature for the last 10 minutes to thicken.

Plan ahead: This recipe can be frozen until ready to serve. The jam will congeal at room temperature, so rewarm, covered, prior to serving.

Bourbon-Glazed

Mini Meatballs

These completely stole the show at a recent Shabbos meal. They may look like simple meatballs, but they’re absolutely packed with flavor!

Serves 6–8

• 2 lb (910 g) ground beef
• 2 Tbsp dried minced onions
• 1 Tbsp Dijon mustard
• 1 Tbsp dried parsley flakes
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 egg
• ½ cup breadcrumbs (I use seasoned)

Bourbon Glaze

• ¾ cup bourbon
• ¾ cup brown sugar
• 2 Tbsp Dijon mustard
• 2 Tbsp tomato paste
• 1 Tbsp apple cider vinegar
• 1 Tbsp soy sauce
• 1 tsp kosher salt
• 1 tsp garlic powder

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Place all ingredients in a mixing bowl and mix to distribute evenly; do not overmix.

Form approximately 1-inch (2½-cm) meatballs and place on prepared baking sheet. Bake for 10 minutes. (Larger meatballs will need more time.)

Place all glaze ingredients in a large frying pan or pot over medium-high heat; stir to combine. Cook until it starts to bubble vigorously. Add the meatballs and continue to cook, stirring often, for 5–8 minutes, until sauce is thickened and meatballs are coated.

Plan ahead: Meatballs can be prepared ahead and frozen until ready to serve. Rewarm, covered, until heated through.

Maple Chicken Puffs

with Spicy Maple Aioli

This isn’t your average fried chicken! The maple-flavored batter puffs up and creates the most irresistible coating.

Serves 6–8

• 2 cups flour
• 1 tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp baking powder
• 3 eggs
• ½ cup maple syrup
• ¼ cup nondairy milk
• 1 Tbsp hot sauce
• 2–3 lb (910 g–1.36 kg) chicken cutlets, cut into bite-size pieces
• oil, for frying

Spicy Maple Aioli

• 1 cup mayonnaise
• ¼ cup maple syrup
• 2–3 Tbsp hot sauce, to taste
• ½ tsp kosher salt

Place flour, salt, garlic powder, onion powder, baking powder, eggs, maple syrup, nondairy milk, and hot sauce in a mixing bowl and whisk to form a smooth batter. Add chicken and mix to coat the chicken in the batter.

Heat about 1½ inches oil in a pot over medium heat.

Use a spoon to drop pieces of chicken into the hot oil. Fry for 3–4 minutes, until the batter is puffed up and golden and the chicken is cooked through. Fry the chicken in batches to avoid overcrowding the pan.

To prepare the spicy maple aioli, combine all ingredients in a small container or bowl. Serve alongside the chicken.

Note: You can use extra batter to coat sliced onions and make onion puffs as well!

Plan ahead: Chicken can be prepared 1–2 days ahead of time if needed. Rewarm in a single layer, uncovered, until warmed through. Spicy maple aioli can be prepared up to a week ahead of time and stored in the fridge.