Eggplant: Definitely not an egg, maybe a plant

Recipe inspired by: http://cultureatz.com/a-sneak-peek-at-the-edible-mosaic-cookbook-fried-eggplant-with-garlic-and-parsley-dressing/  Recipe made by: Robbie Shorr Recently on KK I mentioned the phenomenon of the food that you always order in a restaurant but never make yourself. For me, this is most definitely true of eggplant. I love it in all its forms, from eggplant parm to baba ganoush, and always order it … Continue reading Eggplant: Definitely not an egg, maybe a plant

Advertisements

A Turkish delight (this recipe is not for Turkish delight)

Recipe made by: Avichai Ozur Bass Based on Ozlem’s Turkish table (http://ozlemsturkishtable.com/2012/02/simit-sesame-encrusted-bread-rings/) Simit, pronounced “see- meet,” is a Turkish bread which is essentially a lighter, fluffier cross between a bagel and a soft pretzel.  In Turkey and some former parts of the Ottoman empire, they’re sold on every street corner, and they’re what you buy … Continue reading A Turkish delight (this recipe is not for Turkish delight)

Zoodles

Recipe made by: David Solkowitz Ingredients: 2-5 zucchini, barilla sauce, salt. You can also purchase ready-to-go zucchini noodles at the store. Step one- instrument of choice. There's several ways to get the zucchini into noodle form. One way, that I prefer, is a handheld spiralizer. You can also use a regular spiralizer, a julienne peeler, … Continue reading Zoodles

Soy Gevalt

Recipe made by: Robbie Shorr Today, practically everything is available in grocery stores. I can confidently say that there are articles about this phenomenon which are way more exhaustive than anything I could write, as well as lists detailing the most absurd of these ready-made products. However, I am going to discuss one major category … Continue reading Soy Gevalt

You wanna quiche of me?!

Recipe inspired by: http://www.cookinglight.com/food/vegetarian/sweet-potato-quiche-crust Recipe made by: Miranda Kalish, Robbie Shorr Eggs are perhaps the most versatile food out there. Owing to their unique biochemical structure, they can be used in sauces, cakes, meringues, meatloafs, and fry-batters. And of course, they can be made for breakfast in a plethora of styles. However, this last option of breakfast, so … Continue reading You wanna quiche of me?!