Good Shabbos, Shabbat Shalom! Now that summer has finally arrived and you want to spend more time in the warm sunshine and less time in the kitchen, here are some simply scrumptious dips that come together quickly, making them a perfect choice to serve for Shabbat, on the weekend, or for simple summertime entertaining. As an added bonus, the recipes below are perfect if there are vegetarians at your Shabbat table!…(read full article below).
Good Shabbos, Shabbat Shalom! The lazy, hazy days of summer are finally here—it’s time to gather around the grill. I love recipes that are easy to prepare, cook quickly, and can feed a large or small crowd for Shabbat – or anytime at all. During the summer, I don’t like to spend a lot of time in the kitchen, so my outdoor grill gets a good workout….(read full article below).
Good Shabbos, Shabbat Shalom, Happy Canada Day! The weather will be extremely hot this weekend, so my plan is to keep my kitchen cool, eat lighter foods, and expend as little energy as possible. Paula Shoyer, author of The Healthy Jewish Kitchen (Sterling Epicure) to the rescue! Her Salmon and Avocado Tartare (below), and Watermelon, Peach, and Mint Gazpacho (below) require no cooking, and her Baked Schnitzel with Nut Crust tastes great served cold after the first day!…(read full article below).
As a child in Winnipeg, Canada, Norene Gilletz grew up with vegetable-filled meals big on flavor and conspicuously devoid of processed foods. Her mother treated her family to homemade soft cheese and roasted eggplant to spread on rye bread, and a rotating selection of vegetable-based soups and fresh salads.
“She made everything from scratch, not only because it was economical but also for health,” Gilletz said of her mother, Belle Rykiss, whose early adaptation of conscious cooking was inspired by her husband’s high cholesterol level. “When we would visit my mother later in her life, my daughter would open the cabinets looking for packaged snacks.”
“I don’t have food,” Gilletz recalled her mother saying. “I have ingredients.”…(read full article below).