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 inspired by: http://www.koshermix.com/index.php/kosher-side-dish/kosher-kugel-recipes/342-tsimmes-kugel Recipe made by: Robbie Shorr As far as traditional old-country Ashkenazi dishes go, Tzimmes (which has a disappointingly short Wikipedia page) doesn't get a lot of love. My theory is that this under-appreciation is due to the availability heuristic : Tzimmes is the first thing that people think of when they have flashbacks … Continue reading Tzimmer down
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 inspired by: http://overtimecook.com/2015/11/17/pumpkin-noodle-kugel/ Recipe made by: Robbie Shorr "Shana Tova U'Pumpkin Spice!" should be the new greeting for the Jewish New Year, because at this point in culinary history, it seems that everything sweet made this time of year contains pumpkin spice. I am not sure what strange fusion-type foods have been made with pumpkin spice … Continue reading PSK: Pumpkin Spice Kugel
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?!
There, half of them get eaten by Ellen and Miranda, and half of them cryogenically frozen. Recipe adapted from: http://www.bowlofdelicious.com/2014/03/22/spinach-and-mushroom-vegetarian-lasagna/ The absolute best part of living off campus is having your own kitchen, especially your own freezer. The freezer is where every food becomes immortal, able to be defrosted and reheated any time for a … Continue reading Two Lasagnas Walk into an Apartment…