Mediterranean Chicken with Zucchini and Mushrooms

Expanding your skills can lead to new and more interesting dishes and meals for the family. Three years ago I thought of myself as an OK cook and a pretty decent baker. Recipes didn’t scare me off and I was willing to try anything. So when I saw a recipe in Fine Cooking Magazine (issue 91) for this dish I was intrigued. It was ok but I wasn’t a fan of how any of it was cooked. The original recipe called for red perl onions, mushrooms with the stems trimmed off, and zucchini cut into half inch moon pieces. The chicken it called for was a whole chicken cut into eight pieces and other than making a sauce and a glaze the whole thing baked in the oven.  Continue reading

Chicken Pho

My husband absolutely loves Pho. So when I heard Andrea Nguyen interviewed on Splendid Table about her cookbook, The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles, I knew this was a must buy cookbook. Although it’s not the most well written cookbook I have ever seen it gives you huge bang for your buck. The book is only $15 and gives you everything from chicken, beef, seafood, and vegetarian options for Pho. As the title describes there are recipes for all pallets.  Continue reading

The Best Things Come to Those Who Wait…

So I have had this image in my head for a while now of a perfect fried chicken dinner. One with juicy well seasoned pieces of chicken, a nice creamy coleslaw, and tender biscuits. The problem was I have never made fried chicken before. I have seen it done a few times but the results were just OK. They weren’t hitting the flavor and texture notes I had in my head. So when I set out to try my had at my first attempt at fried chicken I knew there were only two places to look and interestingly only one had a recipe for fried chicken and that was Sean Brock’s: HeritageContinue reading

Lunch, a Delightful Balance Between Jewish and Chinese Flavors in Schnitzel Bao!

When looking for a lunch for this week I was drawn to another Molly Yeh recipe. It was for Schnitzel Bao with Sriracha Mayo and Sesame Pickles. In her recipe she shaped her bao into something that resembled more of a taco but being short on time and not having much luck with the shaping we opted for a a more traditional shaped bao. What really stands out about this recipe is the balance of flavor. It’s a perfect balance of sweet, salty, tangy, crispy, soft, and meaty. Continue reading

Not Your Average Matzo Ball Soup…

Becoming a good cook is all about the basics. I would say if you’re wanting to work on your cooking skills start with chicken stock. Learning to make a good chicken stock will change so many of your dishes and will give you a depth of flavor that no store bought version can offer. If you’re wanting to become a good Jewish cook then you need to learn how to make a good matzo ball soup. Not only is this maybe one of the most iconic Jewish dishes but it’s great for formal or informal meals and again it’s something that you can really make your own. The key to both is patience and time. Continue reading

Flash-Fried Lamb with Leeks and Sichuan Crisp Fried Mushrooms

Breaking out the deep-fryer… This weekends Asian inspired dinner showcases some great reasons why everyone should have a deep-fryer in their kitchen arsenal. When most people think of deep-fried foods they think it’s drenched in oil, super fatty, and bad for you. Though there are good reasons for this the concept of cooking submerged in oil also has benefits. The biggest of which is speed!  Continue reading

Ras El Hanout Crusted Leg of Lamb

This years Passover meal was not only a huge success but it was also completely overhauled. Recently I read an article by Jeffrey Yoskowitz (co author of The Gefilte Manifesto) titled Don’t Make Passover Too Easy. Not only was this a fantastic read but the overarching sentiment is to embrace the traditions and foods of Passovers in the past rather than looking for ways to eat what you normally would through the plethora of “kosher for Passover” products that are available to so many of us today; and that is exactly what I did.  Continue reading