Bonfire Cooking for Lag BaOmer

Lag Baomer is a night devoted to bonfires throughout Israel in celebration of the mystic light of the teachings of Rabbi Shimon bar Yochai. Of course, as Jews, we’ll use anything as an excuse to... Read More

Pesach Menu: Horseradish

It sits there in an almost innocuous way, a small pile that looks like shredded coconut. You scoop some onto your matzah, take a bite, then three seconds later, WHAM! You get hit in the face with a ... Read More

Pesach Menu: Meat

For some, the seder meal is served so late that you almost wish you didn’t have to eat. But once the smell of cooked meat comes wafting in from the kitchen, you can’t help yourself. Your e... Read More

Preparing and Cooking A #2 Chuck Roast

In my meat chart, I indicate that a #2 is meant for braising and other long, slow cooking methods. While this hunk of meat still walked the earth as part of a cow, this particular muscle group was res... Read More

Immersion Blender

Humans, in our arrogance, have devised numerous ways of taking a fruit or vegetable and dissecting, dissolving or distorting it from its natural state to make it into something, well, delicious. I... Read More

Kaffir Lime Leaves

In my previous post, I just went on and on about finding a bag of dried kaffir lime leaves in an Asian food store outside of Machane Yehuda. But what do you do with them? Kaffir Lime Grown in Southeas... Read More

Creamy Carrot Soup

The sweet butter and the sweet leeks and the sweet carrots… Sweet! Do not let anything caramelize on the bottom. This is not an earthy, hearty soup. This is a smooth, rich soup. Yes, there is a ... Read More