The Recipes

Cinnamon is the key flavor for these nuts, which are somewhat addictive and oh-so-tasty! Made with only 3 ingredients, they are super quick and easy to make.

Easy, hearty, and quick, this recipe uses up any leftover chicken you've been trying to figure out how to use.

Hearty, Comforting, Easy, and Super-Tasty, this is a go-to soup for sure.

A tasty and crunchy pub-type food easily made at home

A lightened version of the classic, with a filling so good you might want to rethink how you use it!

If you're looking to woo someone, or make them feel loved, this is the recipe to make. It is neither healthy nor quick, but it's love in a dish. Amp it up with lobster, bacon, smoked brisket, or whatever you want. Or, be a purist, and eat it as is.

Dip? Spread? Appetizer? Part of a brunch spread? This recipe is perfect for so many occasions!

Quick, simple, delicious, and healthy, this is a go-to fish recipe!

Delicious, nutritious, and always a favorite.

A moist and delicious coffee cake which would work with whatever fruit you desire. This is a large coffee cake with TWO layers of peaches and crumb. If you like coffee cake, this should be your go-to recipe. Plus, the batter keeps for a few days in the fridge, which is a great thing!

This recipe is utterly delectable, yields succulent ribs, and is so easy to make that it is stupid. It has eliminated my preconceived notion about needing a grill to get great barbecue ribs at home.

Simple and quick, this will likely become a go-to tomato sauce -- it is great with pasta, seafood (think: swordfish steak), whatever. Makes enough for 4 not-too-generous servings of pasta, so I recommend doubling it because it is THAT good.

A delicious sweet treat to enjoy during passover and all-year long. It freezes really well and is also great straight from the freezer if you can't or don't want to thaw it. This is an adaptation from Marcy Goldman's recipe in A Treasury of Jewish Holiday Baking.

Onion-y, tender, and delicious, this brisket recipe brings me back to my grandmother's kitchen. I'm pretty sure this isn't the recipe she used (if she even used one), but it yields the flavor and mouth-feel I recall. It is a labor of love (takes up to 4 or 5 hours depending on the piece of meat you use), but totally worth it. Plan to cook it at least a day before you plan to serve it.

Hearty, smokey, and satisfying, this recipe should be part of your soup repertoire.

Delicious, easy, and moist banana chocolate chip bread or muffins, or both!

My favorite and most-requested appetizer, this artichoke dish is sure to please. And, it's easy-peasy to make!

This is a delicious way to use up your sourdough discard and the possibilities for cracker flavors are endless.

A delicious fruit salad with a couple of unusual ingredients

Simple, delicious, and a great holiday gift!

In less than 30 minutes, you can have yourself a delicious CRISPY gingersnap cookie. Eat them on their own (yummy!) or create amazing ice cream sandwiches with them!

Delicious, Healthy, SIMPLE, and freezable!

Chicken Soup, aka Jewish Penicillin, is a panacea for many ailments -- physical and emotional. So make a batch when you need to feel better. (Leftovers freeze beautifully.)

A hearty, smokey, satisfying soup

Ruggelach, a delicious filled and rolled cookie made pretty much anytime in my house, can be made ahead and freeze really well. In fact, there are almost always some in the freezer for ruggelach emergencies!

A labor of love, this challah will keep them coming back to your table (whether for a holiday dinner or french toast).

Tasty, simple, and delicious, this recipe is suitable for anyone looking for a healthy, meatless meal. And, the best part? It uses canned artichokes which work very well and require no special prep (other than drying them).

When you need an impressive and delicious, yet not complicated dessert during berry season, this should be your go-to!

Quick, yummy, and vegetarian!
Original recipe from Bon Appetit magazine, Feb.2009

A super-easy, rich, delicious (gluten-free), and impressive dessert for any occasion.

This is a slightly edited version of the recipe published by Gourmet Magazine in 1997

All-in-one meal, in one pan! This recipe is slightly adapted from Melissa Clark's (in her cookbook, Dinner in One). It has some heat, which is great for me, but you can halve (or eliminate) the red pepper flakes for less (or none).