Saint Patricks Day is around the corner, so it’s officially Corned Beef and Cabbage season! While I may…
oday on Food with Friends, I invited one of my oldest friends over to show me her skills! Hibah and I have known each other for years, but her prowess in the kitchen may or may not match her skills on the tennis court. Tune in to our video where we make the ultimate stovetop mac and cheese together!
Brisket is a classic cut of beef in Jewish homes, and so it was a staple in my home growing up. My Mom always made it on Fridays for us to enjoy over the weekend. I've updated mine with some of my favorite ingredients from my local Asian supermarket: high quality soy sauce and fresh ginger!
The recipe begins the exact same way as French onion soup does, with a big pile of onions that reduces down into golden, caramelized goodness. Cooking the onions the right way takes time but it’s worth the wait! After that, you make a pretty standard mac and cheese sauce, or mornay, using provolone and gruyere, and then I add Dijon mustard and fresh thyme.
This is an entire meal in one dish! You get veggies, gravy, and carbs in every delicious bite. The filling is jam packed with flavor, from classic carrot, celery, onion, and peas, to the less traditional wild mushrooms and potatoes.
Lital is BACK! I've challenged her to make me her best French onion soup, then we swap spots and I make her mine.
I start this recipe with a high quality spiced tea, which creates a super flavorful foundation for the rest of the drink. I choose a cardamom cinnamon variety here, but any spiced tea will work! Next, I use the zest and juice from three different citrus fruits: lemons, for tang and acidity, oranges, for sweetness, and blood oranges, for color.
I am simply a dude who loves eggnog! As mentioned before in this month’s recipes, I love Christmas…
As a young Jewish kid, I regularly saw gorgeous photos of towering croquembouche (What’s the plural of croquembouche?…
The ginger adds pungent sweetness and a hint of spice, while the grapefruit is juicy and a little bitter, almost like the citrus cousin to a cranberry. This sauce is delicious alongside every item on my menu; trust me, I’ve sampled them all!