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
Recipe made by: David Solkowitz If you have ever experienced a Shabbat dinner, you know that veggies are a big part of the dinner. And you also have probably been told since you were a kid that you have to eat your veggies. This is a simple vegetable side that can be used for everything … Continue reading C’mon Bro(ccoli)
Recipe made by: Robbie Shorr, and my Mom! There are many foods that we think of "restaurant foods," dishes that we love to order but would never make ourselves. I'm sure everyone can think of at least a handful of these off the top of their head. For me, one of these foods is definitely … Continue reading Golden schnitz
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)
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
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
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?!