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Oven bake this incredible gourmet cranberry sauce. The oven deep bakes the flavor so the fruits meld just so, and no mixing and pot-watching for you. Just layer, bake, one stir and serve. So good –you’ll have to roast a turkey as an excuse to devour all the sauce. Recipe doubles well. As one of our testers pointed out, you can chuck this in the oven with the turkey to save burner space. Same tester (hey Jan in Vermont!) said and we quote "Hate to change the tried and true traditional things of Thanksgiving but change Is good and this cranberry sauce recipe is so, so good!".
A great vinaigrette should hold onto the beautifully spiralled salad-y stuff so that each bite of that garden delight is rife with flavor and leaves no puddles or oil at the bottom of the bowl. A touch of light mayonnaise and protein-packed Greek yogurt is the trick behind this savory dressing.
I recommend a Spiralizer made by www.Starfrit.com
Baked in muffin cups, this creamy, irresistibly cheesy Mac and Cheese bakes up into a perfect snack food, that is great for kids or dining for one. I make about a dozen Mac and Cheese muffins with this recipe and put the rest in a small casserole (that serves 1-2 people) Mac and Cheese which I freeze and heat up another time. Swop panko crumbs instead of soda cracker crumbs – either way, you’ll have a crisp, buttery top.
The trick here is to brown the matzoh in the oven first for more flavor. Baking this in a deep 9 or 10-inch quiche dish makes for a more attractive presentation but any ovenproof casserole is fine.
This pickle is ready right away, but it improves with age.
The very first scene in the movie Like Water for Chocolate showcases buckets of diced onions – as a symbol of tears and heartache. This salad makes short work of zesty onions and hot peppers and heartache, if any, is sheerly physical, not emotional! I use surgical gloves (my fruit and vegetable store stocks them). They make handling the hot peppers a piece of cake. This can be enjoyed on it its own but I prefer it on baguette sandwiches or atop a mixed green salad. The vinegar is optional - it does make things a bit more watery but gives it an acidic bite. The salt also makes things watery. You can leave that out too and add it as you dole out the salad. For more recipes from this film, check out the novel by the same name, which includes most of the recipes seen being prepared in the film.
Healthy and tasty, easy going, complex carbs. Serve chilled or warm. This big batch is on hand for quick lunches (poached salmon steak or herb infused chicken breast?) or put it alongside an omelette. It is good food, always at the ready. Complex carbs? Sure but nothing else about it is complex. Feel free to change the grains or use other sorts of canned beans or chick peas.
There are many versions of this standard pastry wrapped mashed potato entrée. This is pretty traditional and as good as any knishes off a New York street vendor. If your kids or anyone else doesn’t like onions or a pronounced onion taste, omit the sautéed onions and use the onion powder called for. This makes tons of little knishes or about 2 dozen hefty, grandma styled knishes. If you were really busy, you could even use boxed mashed potatoes for a shortcut and still have amazing knishes. You can also use storebought puff pastry or Sour Cream Mock Puff Pastry.
This is the simplest, sunniest dish you can imagine. You layer on the ingredients – don’t bother stirring – slow roast and dip in. It is reminiscent in method of a Sabbath cholent but wonderfully flavorful and upbeat. It is best at room temperature or slightly chilled.
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Ratners of New York, a beloved but now departed family restaurant that specialized in vegetarian kosher, served a vegetable cutlet with gravy. Their cookbook (which you can find on Ebay or second hand stores) included their own original version of this entrée and more recently Arthur Schwartz celebrated the recipe in his new cookbook, Jewish Home Cooking, Ten Speed Press. A vegetable cutlet is super for vegetarians and would make a nice main or side dish for Passover. I’ve made my own version of vegetable cutlets. It is a salute to Ratner’s and the wonderful creativity of kosher cooks who could take shoe leather, fry it with onions and make it taste good.