experimental cooking can be tasty or turn into a snafood...
Brisket can be a tricky beast to tame. In order to transform this normally tough cut of meat into a tender, juicy love-fest; you’ll need patience. Slow and low is the best way to cook a brisket. And there’s a reason for this method. As collagen cooks, it slowly turns into gelatin and dissolves into [...]
After Passover, I had a bit of Charoset left {Streit’s brand} and figured I’d better put it to good use. It is a tasty mixture, after all! For an added treat, serve with a small slice of Charoset Sponge Cake! See Charoset Baked Apple on Key Ingredient. Charoset Baked Apple Print Recipe type: Dessert, Author: [...]
Last week was our first time celebrating Passover. It also meant more restrictions in our kitchen and with our meal planning. I learned a lot from the experience and next year I can only be better prepared. Here’s very brief run down about keeping kosher for Passover and an intro to charoset… The most prevalent [...]
Here you will find experimental recipes, old and new. Buried in the archives you'll find all sorts of recipes! As time went on, there was a shift and many recipes were given a kosher twist as new family changes and traditions were introduced in our home. I'm still learning and I'm certainly no expert on the ways of a kosher kitchen. But I'm taking it all in and doing my best!
PR interest? It's gotta be strictly kosher and preferably organic - drop me a line!
