This dish is so easy to prepare that you almost feel that it couldn’t possibly be based on anything that came out of Yotam Ottolenghi’s kitchen. My version of this chicken is based on the recipe in his first cookbook Ottolenghi: The Cookbook. The simplicity of tossing all of the ingredients together, marinating, and then roasting makes this an impressive dish with little effort. The combo of red onions, garlic, lemon, and warm spices including za’atar, sumac, and cinnamon make this dish colorful, tasty, and blissfully aromatic.
a soup that warms the soul and satisfies all the senses
This luxuriously creamy soup is not only super tasty, it is colorful, velvety, and full of aromatics that will make the whole block smell great. I used to enjoy a version of this at my husband’s grandmother’s home on particularly cold Montreal winter days. It always hit the spot and still does. This dairy-free soup is a terrific one to add to your menu rotation during the long fall and winter months! I bet it checks all the boxes for even your pickiest eaters.
Stop. Right. Here. I am offering you some advanced warning. These cookies are simply so good, they will quickly become a household favorite and are seriously addictive. They pack the perfect combo of flavors, melt in your mouth, and, well they are a pretty darn near perfect vice to help get you through a pandemic and a political storm. If you think you can bake these outrageously delicious cookies without eating them all (or most) yourself, then I will entrust you with the following recipe, that is my take on Ina Garten’s, from her book Make it Ahead.
When the leaves start to change colors and you notice that first rush of crisp air on your face, read those cues and get to the grocery store to stock up on pumpkin purée. On the first morning of fall, my youngest woke up and declared “Fall is here! It’s time for pumpkin muffins.” Obviously obliged. I love this particular recipe, which I adapted from Deb Perelman at Smitten Kitchen. The hint of vanilla and extra cinnamon will make your kitchen smell like fall. The kids especially enjoy them as a treat for school, whether virtual or in-person. I hope you love them as much as we do!
A layer of melt-in-your-mouth seasoned eggplant, topped with roasted turmeric and coriander-seasoned cauliflower florets, all drizzled with a tomato and herb sauce will take your salad experience up a level. Or two. Serve this as is or with crispy home-made sumac pita chips, and dinner (or lunch, or in my case, breakfast) is served! This is my simplified version of Sami Tamimi‘s salad, which he adapted from a restaurant in Haifa. Tamimi’s recipe calls for charred smoky eggplant, which some people love. My version, however, goes for the smooth velvety texture of roasted eggplant, and while missing out on the smoky flavor–not for everyone anyway–it also omits the mess that typically follows from charring eggplants on your gas burner!
I often find myself looking for a delicious dairy-free dessert and I am always drawn to recipes with lemon (note my Redgate Kitchen logo!). These lemon squares are simple to prepare and are packed full of lemony goodness. Serve these as a dessert, or steal one as your 3:00 pm hangry snack (we won’t tell anyone) and hang on to summer just a little longer! These squares were inspired by a recipe on thetasteofkosher.com.
Liguria, the beautiful Northern region of Italy, is the country’s most famous basil-growing region. It is the birthplace of the luxurious sauce, originally known as Pesto alla Genovese. The classic prep involves using a mortar and pestle which helps preserve the color, fragrance, and reduces bitterness that sometimes comes from using a food processor. I have used both methods and today I present the quick food processor version. You will not be disappointed.
I am always in search of the best eggplant dishes. Eggplant is such a versatile veggie and when prepped well it has the potential to be the tasty star of the meal. Using Japanese or Chinese eggplants in this dish will give you less seeds and thus less bitterness, softer skins, and a more tender outcome. If you can’t find them at your grocery store, look for the smallest Italian eggplants and don’t skip the salting phase at the beginning of the recipe. Serve as is, or over Jasmin rice – either way it will be a hit. As always, enjoy!
ice cream between 2 edible cookie dough slabs…yup, you read that correctly
The hardest part of preparing cookie dough is (trying) not to sneak a taste. We all know the dangers of consuming raw cookie dough (raw eggs, raw flour) but….it.is.just.so.tempting! Well, today, cookie dough fans, rejoice! Check out the details below for an edible cookie dough recipe, from the food blog loveandoliveoil.com and then follow my simple steps to create this dreamy ice cream sandwich.
Ever get a falafel and the server asks you if you want it with hot sauce, or in Hebrew, “charif”? With its fiery garlic and herby goodness, schug is the Yemeni condiment that can be added to almost anything and elevates that meal or snack to the next level. This recipe yields about two cups and retains its color and flavor for up to a month when stored in the fridge with a thin layer of olive oil on top and sealed in a container with a tight fitting lid. You’ll love it drizzled on any protein, veggies, or salad.