This delicious pull-apart snack can be made with your very own challah dough! It also occupies your children for about 30 minutes...
Fast and Furious Friday Post: Challah Monkey Bread
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Tag Archives: Pareve
Tom Yum Potatoes, Latkes The Thai Way
These latkes sing with lemongrass, chilis, and kefir lime leaves.
While it’s true I love having people over for the holidays, I need to set the record straight. I was NOT intending on having 20 people over for Rosh Hashanah. I mean, we have a 450 square foot studio apartment. What business do I have cramming 20 people inside? The problem was that, in that particular case, the rule of no shows didn’t apply. Continue reading
Pad See Ew, The Kosher Way
Generally a hodgepodge of treif ingredients, this version of Pad See Ew is completely kosher, and, as pictured here, completely vegetarian.
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Ugly Latkes: Chanukah Plantain Fritters
Plantain latkes are a delicious fusion of Thai, Caribbean, and Jewish traditions.
The Case For Chow Mein: An Asian Perspective on Chanukah
This veggie chow mein incorporates salty, pungent, sweet, bitter and sour tastes. Almost a balanced meal!
Stormy’s New Take on Tortilla Soup
This non-traditional version of tortilla soup is thickened with lentils and vegetables and flavored with a corn tortilla.
I’m pregnant. Very pregnant. And like many other pregnant women in the world, I’ve simply accepted the fact that my body has effectively been hijacked, and my will is not entirely my own. Although not possible 100% of the time, I’ve decided to at least try and form a cooperative relationship (I am, after all, the Mommy here). Don’t get me wrong, I’m under no illusion; this kid (working title: “Stormageddon, dark lord of all,” or “Stormy” for short) usually calls the shots. I merely impose physical limitations. For instance, I explained to Stormy one day that it simply was not possible for mommy to eat a full pound of carrots in one sitting, and that ranch dressing was not a beverage. He begrudgingly acquiesced. Continue reading
Japanese Curry, Kosher At Last!
This flavorful Japanese curry can be made with chicken, but also with vegetarian and vegan options.
Arresting Arépas
Arépas, hot off the skillet, awaiting any number of delicious toppings.
Speaking from experience, there comes a point during a long trip to a place ones never experienced, of familiarity. Its an instantaneous realization that theres one thing in a situation that you know intimately, like meeting an old friend on the sidewalk, purely by chance. This experience is often times followed by the realization that the familiarity was only superficial; that the thing in question deviated a bit from what you knew in odd or quirky ways. French Fries served with mayonnaise, pizza with a fried egg inexplicably placed on top, a soccer ball made entirely of wicker. Im sure youve had experiences of your own. I wonder, sometimes, what it was like for early explorers and settlers to experience so much at once. I often have a guide book, a rudimentary understanding of the language, and maybe even a friend to help me. These people had nothing. Continue reading
Lycopene-Filled Spice Cake
Chances are, your guests won't guess the unusual surprise ingredient in this moist and delicious spice cake.
If you’ve lived in the United States for any length of time, chances are, you’ve probably heard or even indulged in some carrot cake or zucchini bread. These quick breads (not truly ‘cakes,’ in the culinary sense, per se) gained wide popularity, particularly in the 1970′s, when the burgening health craze began guilting the public into adding extra fruits and vegetables to their standard household treats. Continue reading
A Sop Story
A cold day calls for hot soup. Try this version of French Onion Soup!
It’s a common misconception that French onion soup is meat-based. Although this may be common today, French onion soup traces its roots back to quite vegetarian origins. One of the oldest known soups of the world, we can trace onion soups back to Roman times (possibly even earlier), where the ingredients were simply onions, butter, water, and bread. Over the years, seasonings varied in quantity and complexity, but the core idea, astonishingly enough, still prominently remains. In fact, today’s methods for making onion soup haven’t changed much from when the Romans made it centuries ago. Continue reading