Israeli Food Israeli Good

I know, I know, I know! My radio silence over the past three weeks has been absolutely inexcusable. I’m sorry, but at least I have a good reason - I was in Israel on my Birthright trip. For those of you who don’t know, Birthright is an organization whose mission is to provide free trips to Israel for Jewish young adults, age 18-27. For ten days, you’re smushed onto a bus and into hotel rooms of varying degrees of coziness with about forty other people, learning about Israeli culture and Jewish history. IT. WAS. THE. BEST.

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Easy 5-Ingredient Nutella Cookies

I would like to say that I haven’t posted anything for the past few days because I was working on an amazing recipe for you that would knock your socks off. However, that would be a lie. The reality is more like, I haven’t posted anything in the past few days because I am a big baby about my allergies. Basically, my allergy medication has me so screwed up that I’ve been rendered incapable of much of anything, other than blinking at people in response to questions. I finally manage to pull myself out of my hayfever fugue long enough for a quick baking project, because chocolate makes everything better.

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Quick & Easy Matzoh Brei

As far as Jewish foods go, I think we can all agree that matzoh is not really near the top of the list. Like, at all. When you have a culture that has given the world masterpieces like chicken soup, challah, pastrami, bagels, and babka... well, it's hard to get excited about eight days of eating giant, unflavored crackers. Enter matzoh brei.

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Sweet & Spicy Oven-Baked Carrot Fries

Though I try to cook in a healthy manner most of the time, I’ve never been the kind of person who loved the taste of plain vegetables. There are a few notable exceptions, of course, but overall, I need some sort of additional flavor added to my vegetables, unlike Adam, who enjoys having a giant pile of steamed veggies with his dinner every evening. As a result, I’ve gotten pretty good at figuring out how to play around with spices over the years to, well, spice up my vegetables, which is how I came up with these carrot fries. 

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Welcome to Miami, Bienvenido a Miami!

Another week, another whirlwind weekend. As I mentioned the other day, I flew down to Florida for the weekend to spend Passover with Adam’s family. Our seder on Friday night was lovely, and even though I missed my own family, I had a great time. Saturday, with the chaos of the seder preparations over, and some truly stunning weather on our hands, we decided to head down to Miami for the day. 

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Matzoh Crack: Bread of Addiction

Matzoh Crack is a snack that I think most people have probably seen before in some iteration. You cover sheets of matzoh with molten caramel, and then from there you can go crazy with whatever additional toppings your heart desires, such as chocolate, nuts, or dried fruit. During the rest of the year, it can be made with saltines or Ritz crackers, but during Passover, Jews everywhere find a way to take a cracker called “The Bread of Affliction” and smother it in sugar. More like “Bread of Addiction,” am I right? This, perhaps, is where the name Matzoh Crack is derived from.

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Comfort Me with Banana Bread: An Evening with Ruth Reichl

Being obsessed with all things food-related, I pretty much leapt at the chance when my co-worker invited me to a talk being given by Ruth Reichl at the Upper West Side JCC. Ms. Reichl is, of course, the former Editor in Chief of the much-beloved and much-missed Gourmet magazine, which was shuttered by its parent company, Conde Nast, in 2008. This abrupt end to the 70 year old magazine, and the turbulent and emotional year that followed, is the subject of Ms. Reichl's new book, "My Kitchen Year: 136 Recipes That Saved My Life." I truly believe in the therapeutic power of food, and of the act of cooking, so I was eager to hear what she had to say.

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