Sheet-pan Lemony Potatoes and Baby Artichokes

Did you know you can roast artichokes?

While steaming or boiling makes for a classic artichoke preparation, roasting offers a slightly different experience: the artichoke becomes caramalized and sweet, with crispy edges. I particularly like roasting baby artichokes, as they have no “choke” in their center and can cook quickly alongside other vegetables. One note, once roasted, the outer leaves of the baby artichoke can be a bit tough, but the center leaves and heart become very tender and delicious.

For a quick weeknight meal, I sliced up some small Yukon gold potatoes, halved the baby artichokes, and sliced a whole lemon. Make sure to remove the seeds! That’s what makes cooked lemon taste bitter. Halfway through the cooking time, I added a few chicken sausages as well for a complete meal, but that is entirely optional. This dish is more about the method of cooking than an exact science, and it makes for a simple and elegant way to use some of Spring’s best produce.

If for some reason you’re not an artichoke fan, the lemony potatoes are still worth the effort. Simply add more potatoes, or swap artichokes for another vegetable you’d like to roast (like fennel).

Sheet-pan lemony Potatoes and Baby artichokes

Serves 3-4
Time: 45 minutes

Ingredients:
2 lbs (900 g) baby artichokes or 2 cups frozen artichoke hearts (thawed and patted dry)
2 lbs (900 g) Yukon gold potatoes
2 lemons, preferably organic
3 Tbsps oil (olive oil or any neutral cooking oil will work here)
1 tsp paprika 
1 tsp garlic powder
1 tsp dried oregano 
Salt and pepper, to taste
4 chicken sausages, fully cooked (optional)

Directions:
Preheat the oven to 425°F. 

Trim the sharp tips of and the very bottom of the stems from the artichokes; remove any very tough outer leaves. Slice the baby artichokes in half (they’re small enough that they likely don’t have a choke, but if they do, remove it before roasting). Slice the potatoes into rounds about ¼-½-inch thick. Slice one of the lemons into very thin rounds, and remove any seeds (to prevent bitterness); slice the second lemon in half. 
Toss the artichokes, potatoes, and lemon rounds in the oil. Season with paprika, garlic powder, oregano, and a generous amount of salt and pepper. 

Arrange the artichokes, potatoes, and lemon in a single layer on a sheet-pan. I like to place the artichokes cut-side down to start, and place the lemon rounds scattered on top. Squeeze the juice from half a lemon over everything. 

Roast in the oven for 15 minutes, then flip the potatoes and artichokes. At this stage you can add whole or sliced sausage to the sheet-pan. 

Return to the oven and roast for an additional 15-20 minutes, or until the potatoes and artichokes are both golden brown on both sides. For extra lemon flavor, squeeze the juice from the remaining lemon over top before serving.  

Serve immediately.

The Secret to Crispy Tofu Every Time + A Sweet & Spicy Gochujang Glaze

This is the foolproof way to get crispy tofu every time—no deep frying, no complicated techniques, just reliably golden, crackly tofu coated in a flavor-packed gochujang glaze. The secret? A light coating of starch before pan-frying, a technique I first picked up from watching Korean home cooks like Maangchi on YouTube. The result is tofu with a perfectly crisp exterior that soaks up a sticky-sweet, spicy, gingery glaze made with gochujang, tamari, garlic, and maple syrup. It’s easy, fast, and has become a staple weeknight meal in our home. 

This crispy gochujang tofu is best served hot and fresh—ideally over rice, with a healthy side of kimchi—but it also makes a surprisingly delicious leftover. I love eating the cold tofu straight from the fridge the next day or tossing it into a grain bowl for lunch. However you serve it, this is a dish that turns tofu skeptics into fans every time. 

Crispy Tofu with Gingery Gochujang Sauce 

Ingredients
For the sauce-
3 Tbsps Tamari or soy sauce
1 Tbsp gochujang paste*, or to taste
1 Tbsp rice vinegar
2 tsps maple syrup or honey, or to taste
2 cloves garlic, peeled and grated on a microplane or finely minced
1 (2-inch) piece of fresh ginger, peeled and grated or finely minced

For the tofu-
1 (14-16 oz) block firm or extra firm tofu
¼ cup potato starch or cornstarch
½ tsp salt
2 Tbsps coconut, avocado, or neutral oil 
Toasted sesame seeds, for garnish, optional
Sliced scallion, for garnish, optional 

*Notes: 
Gochujang can vary widely in both flavor and spice depending on the brand. When in doubt, start with a mild version if possible. Prefer it hot? Add more paste to taste.

Directions:
For the sauce-
Whisk together the tamari and gochujang, rice vinegar, and maple syrup. Add the garlic and ginger and stir to combine. Taste and adjust the seasoning as desired: too spicy, add a little more tamari and vinegar. Too spicy? Add more tamari and vinegar. Not sweet enough? Add more maple syrup, honey, or a pinch of sugar.

For the tofu-
Remove the tofu from its package, and wrap in a clean kitchen towel or paper towels. Place a heavy cast iron skillet (or similar flat heavy object) on top to help the tofu release some of its extra liquid. You can skip this step but your tofu might end up a little less crispy and a little more crumbly. Let the tofu to sit for 15-30 minutes. 

When you’re ready to cook the tofu, slice the tofu into equal-sized pieces, either cubes or triangles. I prefer 1- to 2-inch cubes for this recipe. Add the tofu pieces to a bowl, toss with the potato starch and season with salt. (Using a bowl for this step ensures that each piece of tofu will get evenly coated in salt and starch). 

Add oil to a large cast iron or nonstick skillet over medium-high heat until hot. Reduce the heat to medium or medium-low, then add the coated tofu in an even layer. (Don’t overcrowd the pan—cook in batches if needed.) Over medium heat, let the tofu brown undisturbed on one side for 5-6 minutes to develop a crispy crust. Adjust heat if needed: If too hot, the tofu may burn;

if too low, it may take longer to crisp. 

Flip the tofu and cook for another 4–5 minutes, or until golden brown.You can stop right there, or choose to meticulously brown each of the remaining sides. 

Turn off the heat and immediately pour in the sauce. It will bubble up and thicken as it hits the hot pan. For a thicker sauce, turn the heat back to medium and let the sauce simmer for 2–3 minutes, stirring occasionally.

Serve immediately garnished with sesame seeds and scallions, if desired.

Served with multigrain rice, roasted asparagus and mushrooms, and kimchi

Manti (meat dumplings) in brothy tomato sauce

Originally shared on The Nosher

From Turkey to Armenia, Uzbekistan to Ukraine, manti are a popular comfort food found across Central Asia and Eastern Europe. As an ancient form of dumpling, some trace manti’s origins back to the 1300s during the Mongol Empire in Turkey, while others credit the dish as a gift of the Silk Road; notably, Uyghurs from Northwest China have been making a version of bread prepared in steam known as “mantau” for centuries. Regardless of their origin, manti traveled East towards Korea, West towards the Caucuses, and everywhere in between. 

While their popularity spans continents, the shapes and styles differ by region. In Turkey they’re often formed into small pyramid-like pouches, sometimes baked and simmered, sometimes boiled, often topped with yogurt, and served in a tomato-based broth or sauce. On the other hand, the ancient Bukharian Jewish community in Central Asia are known for large intricately shaped manti, generously filled with meat and always steamed – never boiled. There’s also a dairy version of Bukharian manti that’s filled with cheese and served with yogurt.

Like many celebratory old-world foods, these hand-formed dumplings take a bit of time and effort to prepare, making them ideal for calling a helping hand into the kitchen. Historically, this dish was even a communal activity. While making homemade dumpling dough can be deeply satisfying, you can simplify the manti-making process by using store-bought wonton wrappers – a tip I happily discovered in Gabrielle Hamilton’s “Prune” cookbook. Given the labor, whether it’s with store-bought or homemade wrappers, when I make manti I often double the recipe, freezing extras for future enjoyment. 

Let me preemptively warn you, this manti recipe may not look or taste like the manti you’re familiar with. After exploring different shapes, sizes and toppings, my preference is for smaller-sized manti shaped into pouches. I serve mine in a Turkic-inspired brothy tomato sauce topped with fresh herbs and a sprinkle of lemony sumac. I’ve provided directions for steaming or boiling your manti, depending on your preferred technique. If you find yourself hoping for a larger sized manti, the dough can be filled and shaped according to your family’s custom. Whether you stick to the recipe as written or try something more traditional to you, the joy of manti lies not in their size or shape, but in their pillowy soft tenderness, and the inherent comfort they bring to every table.

Note: I use Diamond brand kosher salt for this recipe, if using Morton’s or sea salt use ⅓ less.

Manti in brothy tomato sauce
Makes 48 dumplings, serves 4-6

Prep time: 1 hour 15 minutes
Cook time: 30 minutes

Ingredients
For homemade dough:
3 cups (380 g) all-purpose flour
1½ tsp Diamond Crystal brand kosher salt*
¾ (175 ml) cup water
1 large egg, beaten

If using store-bought dough:
50 3” square wonton wrappers

For the filling:
1 lb ground beef or lamb
1 small onion, grated or very finely diced 
½ cup parsley, chopped
2¼ tsp Diamond Crystal brand kosher salt
1 tsp sweet paprika

For the tomato broth:
¼ cup olive oil
4 cloves garlic, minced
1 (6 oz) can (⅔ cup) tomato paste
2 large beefsteak tomatoes, or 4 large Roma tomatoes, diced
2 tsp sweet paprika
½ tsp red pepper flakes or Aleppo pepper, or to taste
4 cups chicken or beef stock
1 Tbsp sherry vinegar or red wine vinegar
Salt and pepper to taste

For garnish (optional):
Chopped parsley, mint, or cilantro
Sumac or Aleppo pepper
Extra virgin olive oil

For the dough:

1. Add the flour and salt to a large bowl and stir together. If you are measuring your flour by cup instead of by weight, remove ¼ cup of flour and reserve. 

2. Make a well in the center of the flour, and add the water and egg. Stir to combine into a shaggy ball, then transfer onto a clean surface and knead. If the dough feels too sticky, add a little more flour 1 tablespoon at a time. Knead until smooth and elastic, about 8-10 minutes. 

3. Cover the dough with a bowl, and allow it to rest for 30 minutes. While your dough is resting, prepare your tomato broth.

For the tomato broth-

1. In a deep skillet or large pot, add the olive oil over medium heat. Once hot add the minced garlic and sauté until just fragrant, about 1 minute. 

2. Add the tomato paste to the skillet, and stir and sauté for about 4-5 minutes. The tomato paste will turn a darker color as it caramelizes, which will add depth of flavor to the broth. 

3. Add the diced fresh tomato, paprika, red pepper flakes, salt, and pepper, and sauté and stir for 1 minute. 

4. Add the broth, and let it come to a boil, then gently simmer for 30 minutes. Once it’s done simmering, taste, and adjust the seasoning if needed. Turn off the heat and reserve for serving. If you want a thicker consistency, simmer for longer; if you want a brothier consistency, add more stock or water. 

5. Tomato broth can be made several days in advance and reheated as needed. 

For the filling:

1. To a medium bowl, add the ground beef, grated onion, chopped parsley, salt, and paprika.

2. Mix until just combined; be careful not to overwork the filling or it can become tough. 

To assemble and cook the manti with homemade dough:

1. Line a baking sheet with parchment paper, and sprinkle flour on top of the paper. Fill a small bowl with water. 

2. Lightly flour your surface. Divide the dough into 4 equal parts. Take one quarter to roll out, and make sure the remaining dough is covered so that it doesn’t dry out. 

3. Roll out the dough into a thin 11-12” square, about as thin as a sheet of lasagna. Cut the dough into 12 even squares, each will be about 2.5-3”.

4. Add 1½ teaspoons of the filling to the center of each square. Dab a little water along the edges, then bring two opposite corners towards the center of the dough, and then bring the remaining two corners towards the center. Pinch down the edges of the dough, to form a pyramid shape. Alternatively, you can shape the manti however is most desirable or easiest for you. Make sure the edges are very secure, then place the formed manti onto the floured baking sheet. 

5. Repeat the manti forming process with the remaining dough

6. At this point you can immediately cook your manti, or you can place the baking sheet into the freezer. Once the manti are frozen, transfer them to a Ziplock bag or airtight container. They can be cooked from frozen the same way as they are from fresh.

7. Boil or steam your manti.

8. To boil – Fill a large pot with water and bring to a boil. Add 20-30 manti to the pot, depending on their size. Be careful not to overcrowd the pot; you will likely need to cook them in batches. Cook until they all float to the top and are tender and cooked through, about 5-6 minutes. If cooking from frozen this may take an additional 3-4 minutes. 

9. To steam – Use a multi-tiered steamer or add water to the bottom of a large pot with a steamer basket placed above the water line. Lightly brush the bottom of the steamer basket with oil, bring the water up to a simmer then place the manti in a single layer into the basket and cover with a lid; if you do not have a multi-tiered steamer you will need to cook them in batches. Steam for 30-40 minutes or until tender and cooked through.

10. Serve immediately, topped with a ladle full of hot brothy tomato sauce. Garnish with chopped fresh herbs, a drizzle of olive oil, and a sprinkle of sumac or Aleppo pepper if desired.

To assemble and steam the manti with wonton wrappers: 

1. Line a baking sheet with parchment paper. Fill a small bowl with water. 

2. Place 6 wonton squares onto a clean surface, keep the remaining squares covered so that they don't dry out. 

3. Add 1½ teaspoons of the filling to the center of each square. Dab a little water along the edges, then bring two opposite corners towards the center of the dough, and then bring the remaining two corners towards the center. Pinch down the edges of the dough, to form a pyramid shape. Make sure the edges are very secure, then place the formed dumplings onto the lined baking sheet. 

4. Repeat the dumpling forming process with the remaining wrappers, six at a time. At this point you can immediately cook your manti, or you can place the baking sheet into the freezer. Once the manti are frozen, transfer them to a Ziplock bag or airtight container. They can be cooked from frozen the same way as they are from fresh.

5. Steam your manti using a multi-tiered steamer, or add water to the bottom of a large pot with a steamer basket placed above the water line. Lightly brush the bottom of the steamer basket with oil, bring the water up to a simmer then place the manti in a single layer into the basket and cover with a lid; if you do not have a multi-tiered steamer you will need to cook them in batches. Steam for 10 minutes until tender and the wrapper becomes soft and translucent; if cooking from frozen you will need to steam for 3-4 additional minutes. 

6. Serve immediately topped with a ladle full of the hot brothy tomato sauce. Garnish with chopped fresh herbs, a drizzle of olive oil, and a sprinkle of sumac or Aleppo pepper if desired.

Golden Chicken Soup with Matzo Balls

I learned how to make chicken soup by calling my mother and having her walk me through it over the phone. Over time, I developed my own far more involved recipe. But, my mom’s chicken soup will always be the best chicken soup. When I want something quick, simple, and familiar, I make her recipe. When I want something richer and deeper, and I have the time, I make this recipe. 

I would argue that chicken soup is as central to Jewish cooking as pastrami, brisket, or challah. Also affectionately called “Jewish penicillin,” chicken soup is as comforting as it is healing. My chicken soup starts with a rich broth that takes time to simmer and develop flavor. I love to put a pot of it on the stove on a rainy day, and putz around the house as it quietly bubbles. Once you have your stock, you can quickly turn that stock into soup. Matzo balls were born to be included, but I also like to serve this soup with pelmeni or egg noodles. 

GOLDEN CHICKEN SOUP

Serves 6-8

For the stock:
1 4-5 pound chicken, cut up or whole
½ pound chicken wings or chicken feet (or both)
3 medium yellow onions, peeled and halved 
3 stalks celery, cut into thirds
3 medium-size carrots, cut into thirds
1 large parsnip, peeled and cut into thirds
1 head garlic, cut in half horizontally 
3 bay leaves
1 Tablespoon peppercorns
1 bunch fresh flat-leaf parsley
1 bunch fresh dill
1 bunch fresh thyme (optional) 

For the soup:
2-3 stalks celery, sliced thin
2-3 medium carrots, peeled and cut into rounds
2-3 teaspoons turmeric powder
Fresh chopped parsley
Fresh chopped dill
Oil or schmaltz, as needed
Salt and pepper, to taste

Make the stock:
Place all of the stock ingredients into a large (10-16 quart) stockpot. Fill the pot with cold water. Bring the water up to a simmer, avoid letting the water boil. Let the stock simmer on low for 1 hour, removing any scum that floats to the top during that time. After an hour of simmering, remove the whole chicken; if using a cut-up chicken, remove the breasts only. Allow the stock to continue to simmer.

Allow the chicken to cool slightly, and then remove the chicken breasts from the chicken. Shred the cooked chicken breast and reserve. Place the rest of the chicken and bones back in the pot, and allow the broth to continue to simmer for at least 2 more hours or up to 6 hours. The longer the broth simmers, the richer the flavor. The broth will reduce as it cooks. 

Strain the broth and reserve until ready to make the soup. If making stock ahead of time, a layer of fat will form on top of the broth once you chill it. You can discard it or skim it to use as schmaltz, or you can keep it and it will add more richness to your soup. Stock keeps for up to 1 week in the fridge and up to 6 months in the freezer.

Make the soup:
Add a drizzle of oil or a spoonful of schmaltz to a large pot on medium heat and sauté the carrots and celery until just starting to soften, about 3-4 minutes. Add the turmeric and sauté for an additional minute. Add the stock to the pot. Season generously with salt and pepper. Allow the soup to simmer for 20-30 minutes, taste, and adjust the seasoning as needed. Turn off the heat and add the chopped parsley and dill. 

Serve hot with reserved shredded chicken breast, matzo balls, pelmeni, egg noodles, or rice. Both the broth and the soup can be frozen for up to 6 months. 

Variations:

• You can use any additional vegetables you like in the broth: rutabaga, sweet potato, turnips, leeks, green garlic, and any good vegetable scraps all work here. I also keep a bag of vegetable scraps and herb stems in the freezer, and I love to add those to my stocks too. 

• If you don’t have a whole chicken, this will work with cut up chicken parts. Remove the breasts after one hour, but you can leave the rest of the chicken in the pot as it simmers.

• Turmeric adds flavor and color to the soup, but it also makes the broth darker and less clear. It can be omitted if you want a clearer broth.

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Whether you make matzo balls from scratch, or opt for a box mix, doctor them up with fresh herbs and schmaltz and you’ll have a truly exceptional matzo ball every single time. 

MATZO BALLS

Makes 9-11 matzo balls

1 cup matzo meal
1½ teaspoons kosher salt
¼ teaspoon baking powder
¼ teaspoon baking soda
4 large eggs
¼ cup oil/schmaltz 
2 Tablespoons finely chopped dill/parsley

In a large bowl, whisk together the matzo meal, salt, baking powder, and baking soda. In a separate bowl, beat the eggs. Add the eggs, oil, and herbs to the matzo meal mixture. Mix until just incorporated (be careful not to overmix). Refrigerate for at least 30 minutes and up to 8 hours. 

Once the batter has chilled and rested, get ready to form and cook the matzo balls. Bring a large pot of lightly salted water to a boil. Adding a little oil to your hands will help prevent the batter from sticking as you form the matzo balls. Using a small ice cream scoop or a spoon, scoop out 1-tablespoon of batter. Gently roll the batter into balls of equal size. 

Add the matzo balls to the boiling salted water. Cover the pot with a lid and cook for 25-30 minutes or until just cooked through. Test one to make sure it is cooked through. Simmer longer if the matzo ball looks dry in the center. Serve balls immediately in soup, or store matzo balls in their liquid, and reheat as necessary. Matzo balls keep for up to 1 week in the fridge; you can freeze them, but their texture will change.

Sheet-Pan Crispy Harissa Tofu, Chickpeas, and Broccolini

I always keep a jar of harissa paste in my fridge as a quick way to add flavor to simple protein or vegetable dishes. NY Shuk makes my favorite go-to premade harissa, but thankfully this condiment is so popular that you can even find it at many grocery stores. Each brand has its own flavor profile and spice level; taste your harissa and assess its heat before adding it in the amount indicated in the recipe.

Like all sheet pan meals, this is a simple cook-it-all-together kind of dinner. If you take a little time to press your tofu before roasting it, it will end up crispy-edged. This recipe can be doubled and placed on two sheet pans if you’re cooking for a larger family or group. Depending on your sides, this is an abundant meal for two or a modest meal for 4.

Sheet-Pan Crispy Harissa Tofu, Chickpeas, and Broccolini

Serves 2-4
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:
1 (14-ounce) container extra firm tofu
1 (15.5-ounce) can chickpeas, or 1½ cups cooked chickpeas
¼ cup harissa paste, divided, or to taste (I use NY Shuk brand)
¼ cup potato starch or cornstarch
1 bunch broccolini or rapini, ends trimmed (or 1 head of broccoli cut into florets)
Salt and pepper, to taste
Oil, as needed

Directions:

1. Drain the tofu, then wrap it in a clean kitchen towel or paper towels. Place a heavy skillet, or another heavy flat object on top to press the tofu and remove its excess moisture. Let it sit for 15-30 minutes. While the tofu is being pressed, drain a can of chickpeas and place it on a separate clean kitchen towel or paper towel to remove excess moisture.

2. Preheat the oven to 400°F, and line a sheet pan with parchment paper.

3. Slice the tofu into equal-sized cubes or pieces. Add them to a medium bowl with 2 Tablespoons of harissa (or more/less, depending on the spice level of your harissa and preference), 2-3 teaspoons of oil, salt, and pepper. Toss gently so the tofu pieces are all evenly coated. Add the potato starch to a small bowl, and dip each piece of tofu in the starch, so that it is covered on each side. Place the dipped tofu onto the baking sheet. 

4. Add the chickpeas to the same bowl the tofu was in with 2 more Tablespoons of harissa, 2 teaspoons of oil, and salt and pepper. Toss the chickpeas until they are well-coated. Transfer them to the sheet pan so that they are spread out around the tofu. Make sure the tofu also has room to brown and isn’t cramped too closely to the other tofu or chickpeas.

5. While the tofu and chickpeas are in the oven, toss the broccolini in the same bowl, with an additional generous drizzle of oil, salt, and pepper. 

6. Roast the tofu and chickpeas for 15 minutes, or until starting to crisp and brown on the bottom. Take the sheet pan out of the oven, and flip the tofu pieces over. Rearrange the tofu and the chickpeas so they fill only ⅔ of the sheet pan. Add the broccolini to the remaining ⅓ of the sheet pan. Place back in the oven for an additional 10-15 minutes, or until the broccolini is fully cooked and the tofu is crisped and browned on both sides.

7. Serve immediately with a simple side like rice, quinoa, or orzo. Tahini sauce also makes an excellent topping for this dish along with fresh herbs of your choice.

Easy Roast Turkey for Thanksgiving

I have been using my mother’s method for roasting turkey since I began hosting Thanksgiving in my twenties. The main difference between this and other roast turkey recipes is that you cover the bird for part of the cooking time. The skin may not get super crispy, but it stays incredibly juicy and flavorful. No bland dry turkey here. In recent years, I’ve been doing a dry brine a day or two before roasting for added flavor and tenderness, but you can skip that step if desired.

And all that said… when in doubt, just follow Tante Marie’s advice.

Thanksgiving Roast Turkey

Ingredients:
1 14-16 lb turkey, giblets removed
3 Tbsps kosher salt
1 Tbsp brown sugar
3 onions, quartered
3 carrots, cut into large chunks
3-4 apples or quinces, quartered
1 head garlic, halved
1 bunch thyme, rosemary, sage, or all three
1 large lemon, halved
1-2 cups white wine or chicken/turkey broth
Olive oil, as needed

Remove the giblets and anything inside the turkey.

Combine the salt and brown sugar to make a dry brine. Generously season the outside of the bird and the inside cavity with the brine. Place in a roasting pan/baking dish and refrigerate, uncovered, for 24-48 hours before roasting. If you do not want to dry brine your bird, simply season it with the salt and sugar mixture on the day of roasting.

Preheat the oven to 350°F.

To the bottom of your roasting pan add the onion, carrot, and apples/quince. Place the turkey on top of the aromatics.

Stuff the inside of the turkey with the lemon, garlic, and herbs.

Rub the turkey with oil. Add the wine or stock to the roasting dish.

Cover the roasting dish tightly with foil.

Place in the oven, estimate about 1 hour for every 5 pounds. After half of the cooking time, remove the foil and uncover the turkey. Baste it with any juices in the bottom of the roasting dish. Continue to baste and check on the bird every 30-45 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.

Let the turkey rest for at least 30 minutes before carving, and up to an hour. While it's resting I throw other things in the oven that need to get roasted or heated. 

Carve and serve!

Apple and Honey Dumplings

I first shared this story and recipe with The Nosher in 2023.

Old-fashioned apple dumplings are made with peeled and cored-out apples that get encased in pastry or biscuit crust and are baked until golden and tender. This dessert has remained popular in the United States for hundreds of years, from New England to the deep South.

The concept of delicate dough plus apples can also be found in the Czech Republic, where the dumplings are also sometimes made with whole plums or apricots. In Germany and Ukraine, you might find apple dumplings that are made with dough that is simmered instead of baked. A dumpling is still a dumpling whether it’s baked or boiled, and a dumpling is universally loved across cultures and countries.

These apple dumplings work best with very small, tart firm varieties like Granny Smith or Winesap. The flavor of the apple deepens as it becomes fork-tender in its buttery blanket of dough, and it’s sweetened by a honey sauce that can be whisked together in minutes. Best of all, this dessert serves a crowd of eight, can be made up to two days ahead, and can be easily reheated when you’re ready to serve. 

Apple & Honey Dumplings 
Serves 8

Prep time:15-30 minutes
Cook time: 55-60 minutes
Total time: 1 hour 15 minutes

Ingredients
For the dumplings:
8 small, chilled apples, 100-130 g each (Granny Smith, Pink Lady, Honeycrisp or an heirloom apple)
4 tsps unsalted butter or plant-based butter
2 tsps cinnamon
2 9” pie crusts, store bought or from scratch (recipe attached)

For the sauce:
1 cup water
½ cup honey 
¼ cup brown sugar
¼ tsp salt

For the double crust pie dough (optional):
2½ cups (340 g) all-purpose flour
1 Tbsp sugar
1 tsp kosher salt
1 cup (225 g) cold butter, cubed
1 Tbsp apple cider vinegar
5-6 Tbps ice water

Directions:
Start by making the pastry (optional, if using store-bought pie crust skip to Direction 4). In a food processor: pulse the flour, sugar and salt together. Add the cubed cold butter and pulse until pea-sized crumbs form. Add the apple cider vinegar and 5 Tbsp ice water and pulse, it will look a little bit crumbly at first and then as you pulse it will begin to form into a ball. If it doesn’t clump together easily, add another Tbsp water, or as needed. Be careful not to overmix and once it forms a bowl, transfer it out of the processor and divide into two equal-sized pieces.

By hand: whisk together the flour, sugar and salt. Add the cubed cold butter and combine with the flour with a pastry cutter or by hand until pea-sized crumbs of dough form. Add the apple cider vinegar and ice water and incorporate quickly with your hands until a ball of dough is formed. Be careful not to overmix. Once the ball is formed, divide the dough into two equal-sized pieces. 

Form each piece of dough into a square shape, and tightly cover with plastic wrap or a beeswax wrap. Allow the dough to chill for at least 1 hour, or overnight before using. 

Preheat the oven to 350°F. Grease a 9x13” baking dish.

Peel and core your cold apples; it is easier to wrap the dough around the apple if they are chilled as opposed to at room temperature. 

Roll out one piece of dough into a large, thin 12x12” square. Divide the dough into 4 even-sized 6x6” squares. Repeat the process with the second piece of dough.

Place a cored apple upright into the center of each square. Add a ½ tsp of butter to the center of the apple. Sprinkle the tops of the apple with cinnamon, about ¼ teaspoon per apple. Bring the corners of the dough up and over the apple, firmly pressing the edges together to fully encase the dough. If there are any scraps of dough, shape them into leaf shapes to decoratively top the dumplings. 

Place the apple dumplings into the greased baking dish, and bake for 30 minutes.

While the apple dumplings are baking, make the sauce by combining the water, honey, sugar, and salt in a small pan. Bring to a simmer, and simmer until sugar is fully dissolved, about 3-4 minutes. 

Pour the sauce over the apple dumplings, then place them back in the oven to bake for an additional 25-30 minutes, or until the dough is golden brown, and the apples are tender when tested with a skewer or thin knife. 

Allow to cool for at least 15 minutes, then serve warm or room temperature. 

To make ahead: Slightly underbake the dumplings for 10 minutes. Let them cool, then store covered with foil in the fridge. The next day, reheat them covered in foil for 10-15 minutes in a 350°F oven. Apple dumplings can be made up to 2 days in advance of serving. 

Yemenite White Bean Soup with Zhoug

This classic Yemenite white bean soup is designed to be topped with herby, cardamom-rich zhoug. Zhoug is spicy, floral, and very springy — it’s worth a try if you’ve never had it before, even if you’re slightly spice-averse (I recommend using less jalapeno if that’s the case). While you can make this soup with canned beans, if you take the time to cook up beans from scratch and save their cooking liquid, that bean broth adds tons of flavor to the final soup.

Yemenite White Bean Soup with Zhoug ( hot sauce)
Originally published on The Nosher
Serves 6

For the soup-

• 1 cup dry white/Cannellini beans, or 2 15oz cans (about 3.5-4 cups)

• Olive oil, as needed

• 1 large onion, diced small

• 1 large leek, diced small

• 1 carrot, diced small

• 1 celery, diced small

• 1 Roma tomato chopped small (or 1 tablespoon tomato paste)

• 6 cloves garlic, peeled and divided

• 2 large bay leaves, divided

• 3 sprigs thyme, leaves removed from stem

• 10 cups (2.5 Qts) liquid (chicken broth, vegetable broth, or water)

• A spoonful of finely chopped parsley or cilantro stems from the zhug

• Salt and pepper to taste

• Juice of ½ a lemon, or to taste

For the zhoug-

• 5-10 small Jalapenos (5 for mild, 10 for hot), sliced in half and deseeded 

• 1 bunch cilantro

• 1 bunch parsley

• 1 large clove garlic, peeled

• 1 tablespoon ground cardamom

• 2 teaspoons caraway seeds (optional)

• 1 teaspoon kosher salt

• Juice of ½ a lemon

• ¼ cup oil (a mild neutral oil: light olive oil, sunflower, canola, etc. 

Directions:
For the soup:
If using dry beans: soak the beans overnight. In a large pot or in an Instapot, cover the dried beans with 2-3 inches of water. Add a large bay leaf and 4 peeled cloves of garlic to the pot. Simmer beans until tender. 

To a large pot add a generous drizzle of olive oil over medium heat, and add the diced onion, leek, carrot, and celery. Sauté the vegetables until softened, about 6-8 minutes. Add the chopped tomato (or tomato paste if using), 2 peeled garlic cloves to the pot, 1 bay leaf, thyme, and chopped herb stems to the pot. Add the liquid to the pot; I like to add a few cups of the bean cooking liquid in addition to the broth if I’ve made the beans from dried. Add salt and pepper to taste. Bring to a simmer, and allow to simmer for 20 minutes. 

Add the cooked or canned beans to the pot and simmer for another 20-25 minutes. Taste, and season accordingly. Turn off the heat, and add the lemon juice. 

At this point, you can serve the soup as is. I however prefer to remove about a third of the soup from the pot. I blend the remaining soup until light and creamy. I add the remaining soup back to the pot. This makes the soup smooth and creamy, with pops of beans and vegetables. Serve topped with as much zhug as desired. 

For the zhoug:
To a food processor add the deseeded jalapenos, parsley, cilantro, garlic, cardamom, caraway, and salt. Pulse until finely chopped. If you don’t have a food processor, you can also chop the ingredients finely by hand. Transfer the chopped chili and herb mixture to a bowl. Add the oil and lemon juice and stir until combined. Zhoug will last up to 2 weeks in a well-sealed container, or it can be frozen for up to 3 months. 

Feta Phyllo Triangles Drizzled with Honey

Tiropitakia, “little cheese pies” in Greek, are feta-filled, phyllo-wrapped bundles. They come in a variety of shapes, and are often formed into triangles. The Greek-speaking Romaniote Jewish community from the Eastern Mediterranean is known for preparing a range of phyllo and cheese-stuffed pastries for holidays and Shabbat. Thankfully, their recipes have been documented in the “Cookbook of the Jews of Greece” by Nicholas Savroulakis, one of my favorite regional Jewish cookbooks.

When they’re formed into triangles, they’re perfect for Purim as they resemble Haman’s triangular hat (or, according to Israelis, his ears) in the same manner as hamantaschen. These feta phyllo bundles benefit from the addition of sweet floral honey, a satisfying contrast to the savory, tangy feta filling, nutty sesame topping and buttery, crackly exterior. 

Feta and Honey Phyllo Triangles
Makes 18 pastries

Ingredients:

• 8 oz (225 g) feta

• 1 large egg

• ¼ cup Greek yogurt or labneh

• 1 Tbsp chopped fresh mint, plus more for garnish 

• ½ cup (1 stick) butter, melted or substitute with non-dairy butter or oil

• 8 oz phyllo, about 18 9x14-inch sheets

• ¼ cup sesame seeds, or as needed

• ⅓ cup honey

Directions:

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

2. In a bowl, combine the feta, egg, yogurt and 1 Tbsp of chopped mint. Set aside your filling.

3. In a small pot on the stove, or in the microwave, melt the butter.

4. Unwrap your phyllo. If using large 18”x14” sheets, cut them in half so each sheet is 9”x14.” Take one sheet of phyllo, and orient it vertically, like a sheet of paper onto a clean surface. Working quickly, brush the top of the sheet with the melted butter. As you form the pastries, keep your stack of phyllo covered with a lightly damp cloth so it doesn’t dry out.

5. Place 1 Tbsp of the feta filling into the bottom center of the sheet, horizontally, leaving about ½ an inch from the bottom. Fold the right side a third over the filling, then fold the opposite left side over the filling, and the phyllo will now be a long strip about 3” wide and 14” long. 

6. Fold the bottom corner up and over the mixture, forming a triangle and encasing the filling. Continue to fold the triangle upon itself, from side to side, until you’ve used the entire sheet of phyllo. Place the triangle onto the parchment paper and continue the process with the rest of the filling and phyllo.

7. Brush all of the formed triangles with melted butter, and sprinkle the tops with sesame seeds. (Freeze at this point, if desired.)

8. Bake for 25-30 minutes, or until deep golden brown (frozen triangles may take slightly longer to bake). While the triangles are baking, heat up the honey in a small saucepan.

9. Once baked, drizzle the honey over the triangles, and serve warm. If making ahead, wait to drizzle on the honey just before serving. 

Seattle-Sytle Sheet Pan Teriykai Chicken

Growing up in Seattle, every Friday night we ate nearly the same menu: chicken soup, roast chicken slathered in teriyaki sauce, a starchy side, and salad. We always had a large bottle of Yoshida teriyaki sauce in the fridge, a distinctive fixture in the side door.

Teriyaki chicken is an iconic Seattle dish, and it’s typically served with steamed rice and an iceberg lettuce salad with gingery, tangy dressing. It wasn’t until I moved away that I discovered not every city is teeming with great teriyaki shops. As I became curious about what makes Pacific Northwest Jewish cuisine distinctive, I asked myself, why were we eating teriyaki chicken for Shabbat dinner?

Teriyaki is a traditional Japanese style of cooking where a protein is cooked over a flame while it is basted in a sauce made of soy sauce, sugar, sake and/or mirin; “yaki” means grill, and “teri” means shine. The sticky, sweet teriyaki sauce most Americans are familiar with was developed by Japanese American immigrants. Seattle’s version of teriyaki deviates from its Japanese roots thanks to a man named Toshihiro Kasahara. In 1976, Kasahara opened Toshi’s Teriyaki Restaurant, which quickly became a wildly successful Seattle lunch spot. Kasahara inspired a wave of teriyaki establishments across the city and the region, helping make the dish ubiquitous in the Pacific Northwest. Seattle-style teriyaki is loaded with ginger and garlic, and instead of basting the meat, teriyaki is more often made by marinating the meat in sauce overnight. The store-bought sauce my family used, which became popular nationally, was also developed by a Seattle resident, Kyoto-born Junki Yoshida.

This recipe is designed to give you all the flavors and char that great teriyaki chicken offers, with the ease of preparing a complete meal on a sheet pan. The sauce is salty, thick, gingery and sweet, and as the chicken cooks, it releases its juices and flavors to the surrounding vegetables. For this recipe, you can substitute homemade sauce for your favorite premade bottle, and you can ditch the oven and cook this on the grill for extra char. Served with a steaming heap of short grain rice, it makes a delicious, simple meal for Shabbat, or any day of the week. The dish reheats well in the microwave, stovetop or oven.

Note: You can swap drumsticks for chicken thighs, but if you would like to swap for boneless, skinless breasts the cook time may be slightly longer.

Seattle-Style Sheet Pan Teriyaki Chicken
Serves 4

Ingredients:
For the teriyaki sauce:

• 1 cup soy sauce

• ⅓ cup mirin

• ⅓ cup brown sugar

• 4 cloves garlic, minced

• 1-2 Tbsp fresh ginger, minced fine

• 1 Tbsp cornstarch + 1½ Tbsp water

For the chicken:

• 2 lb boneless, skinless chicken thighs

• 1 head broccoli (about 1 lb)

• 1 red onion

• 1 large bell pepper

• oil, as needed

• salt and pepper, as needed

• sesame seeds, for garnish

Directions:
1. For the teriyaki sauce, whisk together the soy sauce, mirin, brown sugar, garlic and ginger.
2. Add the chicken to a bowl or container, pour ¾ cups of the teriyaki sauce (about half) over the chicken — reserve the remaining ¾ cup of sauce. Allow the chicken to marinate for at least 20 minutes while you preheat the oven and prep the remaining ingredients. Alternatively, you can cover the chicken and marinate it in the refrigerator for several hours or overnight.
3. Preheat the oven to 400°F. Line a sheet pan with parchment, foil or a silicone baking mat.
4. Cut your broccoli into even-sized florets, about 2-3” in size. Slice your onion into thick 1” wedges. Slice the bell pepper into thick 2” wedges. Transfer the vegetables onto the baking sheet, drizzle with oil and lightly season with salt and pepper; you do not need a lot of seasoning as the teriyaki sauce is salty. Toss the vegetables until evenly coated in the oil.
5. Place the marinated chicken on top of the vegetables. Cook in the oven for 20-22 minutes, or until the chicken is almost fully cooked (about 150°F).
6. While the chicken is cooking, in a small bowl or cup combine the cornstarch and water. Add the remaining teriyaki sauce to a small pot. Bring the sauce up to a simmer, add the cornstarch slurry and let it thicken and cook for 2-3 minutes.
7. Remove the chicken from the oven and turn on the oven’s broiler. Brush each piece of chicken with thickened sauce. Broil the chicken and vegetables for 2-3 minutes, or until the chicken is slightly charred on top. Keep an eye on your chicken so that it does not burn.
8. Slice the chicken thighs, top with sesame seeds and drizzle on any remaining teriyaki sauce over the top, if desired. 

Turkey Chili

Normally, I wouldn’t post a recipe without a photo of the finished dish… but in this week’s episode of the Food Friends podcast, co-hosted by me and Kari Lauritzen, we talk all about our client’s favorite dishes from our time working as personal chefs.

My recipe for turkey chili came up in our conversation, and Kari asked if I could send her the recipe asap! It was scribbled into a notebook, with various stains on the pages, and I sent off a pic for her to decipher (thankfully, it was a success!).

And now, here it is for you… typed up (albeit sans photo), and just in time for you to make it if you’d like to try it out after hearing the episode. This recipe is absolutely meant as a guide — I rarely make my chili exactly the same way twice. Happy cooking and eating!

Turkey Chili
Serves 4

Ingredients:
1 lb ground turkey
1 large yellow or white onion, diced small
4-6 cloves garlic, minced fine
1 Tbsp chili powder
1 Tbsp cocoa powder (optional)
2 tsps onion powder
2 tsps garlic powder
1-2 tsps ground cumin
1-2 tsps ground coriander
1 tsp smoked paprika or chipotle powder
1 Tbsp tomato paste
1 28 oz can whole or crushed tomatoes
4-5 cups cooked/partially cooked beans (pinto, whipple, red, good mother stallard, or mix of your favorite chili beans)
1-2 Tbsps maple syrup or agave
1-2 cups broth or water (or more if needed)
1 can beer, lager or brown ale (optional)
salt and pepper, to taste

Directions:
In a large heavy-bottomed pot or Dutch oven, over medium-high heat, brown the turkey (season with salt when you add it to the pot). Transfer the cooked turkey to a bowl and reserve.

Add a drizzle of oil to the same pot and lower the heat to medium, then add the onion and sauté for 4-6 minutes, or until softened. Add the garlic and sauté for 1-2 more minutes, or until fragrant. Add the spices and tomato paste, and stir and cook for 2 more minutes. Add the cooked turkey, canned tomatoes, beans, maple syrup, and beer (if using) to the pot — allow the beer to simmer for a few minutes, then add the broth/water. The chili will thicken and reduce as it cooks; I like the mixture to start out with slightly more liquid than I think it needs. Season generously with salt and pepper.

Simmer for 45-60 minutes on low, and add more liquid at any point if the chili is too thick. Taste and adjust the seasoning or spices.

Serve topped with chopped onions, scallions, cilantro, crumbled tortilla chips, or your favorite chili toppings.

Chili always tastes better the next day, freezes well, and keeps for up to one week in the fridge.

Everything Bagel Latkes!

Latkes for breakfast are one of life’s great joys, and Shannon Sarna had the brilliant idea to take the flavors of a morning everything bagel and turn that into latke form. We collaborated on this recipe for The Nosher, and by the way, her new book Modern Jewish Comfort Food is a must-have!

With these latkes, you get all the same satisfying flavors that you can get at your local bagel shop, but with the added bonus of fried potato. Here, crispy traditional latkes get a boost of flavor with the addition of everything bagel seasoning and fresh garlic, and then are topped with herbaceous lemony cream cheese topping, and a luxurious piece of salmon. These are rich, delicious, and festive. These can be served as a celebratory to start the day, as a passed hors d'oeuvres at a gathering, or even as the main entrée of a Hanukkah meal. Latkes and lox will always be a match made in heaven. 

Everything Bagel Latkes
Serves 4-6

Ingredients:
For the latkes-

• 3 lbs potatoes, Yukon Gold or Russet

• 1 small onion, white or yellow

• 3 large eggs

• 3 cloves garlic, minced fine

• ¾ cup potato starch or all purpose flour

• 2 Tablespoons everything bagel seasoning 

• 2 tsps kosher salt (1 tsp if your everything Bbagel seasoning includes salt)

For the toppings-

• 6 oz cream cheese, at room temperature

• 2 Tablespoons chopped fresh dill

• 1 Tablespoon chopped fresh chives or scallion

• 1 Tablespoon lemon juice

• Thinly sliced smoked salmon (about 4-6 oz) 

• Everything bagel season, as needed for garnish

Directions:

1. Peel your potatoes, and keep them in a large bowl of cold water until ready to shred them. Peel the onion and cut it in half.

2. Using the medium-sized whole on a box grater, or the grating attachment on a food processor, shred the onions and potatoes.

3. Squeeze out excess moisture from the potatoes using a clean kitchen towel, cheesecloth, or paper towels. Add the strained potatoes and onions back to the large bowl.

4. Add the eggs, garlic, potato starch, everything bagel seasoning, and salt to the large bowl. Mix until well combined. 

5. To fry the latkes, fill a large skillet with a ¼” depth of oil. Prepare a sheet pan with a rack or paper towels on top. Heat the oil on medium-high, until a drop of latke mixture sizzles when added. Add about a ¼ cup of latke mixture to the hot oil, press lightly down to form an evenly-thick circular shape. Fry on each side until golden brown, about 2-3 minutes per side. You may have to lower and raise the heat as needed to keep the oil from getting too hot or cold. Once golden brown on both sides, transfer to your lined baking sheet and sprinkle with a little extra salt. 

6. To make the cream cheese topping: combine the cream cheese, dill, chives, and lemon juice in a small bowl. 

7. To assemble: top each latke with the cream cheese topping, a small piece of smoked salmon, and a sprinkle of everything bagel seasoning. 

Cheesy Latkes!

In the dark of winter, Hanukkah brings in the light… and the indulgent foods. Stuffing latkes with cheese is unquestionably gilding the lily, but isn’t that what Hanukkah’s all about? These latkes are crispy on the outside and ooey gooey on the inside. 

The flour added to the potato batter helps the latkes hold their shape, as does freezing them for 10-15 minutes before frying. The cream cheese added to the shredded cheese mixture makes stuffing the latkes easier, and also offers a subtle tang that cuts the richness. Like all latkes, these are best eaten straight from the pan (plate optional).

Cheese-Stuffed Latkes/Super Cheesy Latkes
Makes 12-16 latkes, serves 4-6

Prep time: 20 min
Cook time: 30 min 

Ingredients:
For the latkes:

• 3 lbs Yukon Gold or russet potatoes

• 1 small yellow or white onion

• 3 eggs

• 1½ cups all-purpose flour

• 1 tsp kosher salt, plus more as needed 

• Oil (sunflower, avocado, canola or vegetable), as needed 

For the cheese filling:

• ½ cup (4 oz) cream cheese, at room temperature  

• 1 cup shredded cheddar cheese

• 1 cup shredded Gruyere or Swiss cheese

Directions:

1. Line a large kitchen bowl with a clean kitchen towel or double-stacked paper towels. Line a baking sheet with parchment paper or a silicone baking mat.

2. Peel the potatoes and onion. Grate them using a box grater or the shredding attachment on a food processor. Add them to the lined bowl, and then squeeze out the excess liquid using the towel. Discard the liquid, then add the squeezed-out potato and onion back into the bowl. 

3. Add the eggs, flour, and salt to the potato mixture. Combine until evenly mixed; the potatoes should clump together when you press them into your hand.

4. Take about 2 Tbsp of the potato mixture and press it into a circle in the palm of your hand. Add 1 heaping tsp of the cheese mixture into the center of the potato mixture. Top with an additional Tbsp of potato mixture, and then form into a round latke shape, cheese encased on both sides by the potato. Place on the lined baking sheet, and continue to form the latkes with the remaining batter and cheese.

5. Freeze the latkes for 10-15 minutes, but not for much longer. A short freeze will help them hold their shape more easily as you fry them. While the latkes are chilling, prepare for frying.

6. Add about ¼” oil to a large, heavy-bottomed skillet. Over medium-high heat, heat the oil until very hot – it should sizzle when a small amount of batter is added to the pan. Place a wire rack on a sheet pan, or line a sheet pan with paper towels. 

7. Add 3-5 latkes to the oil depending on the size of the pan; be careful not to overcrowd the latkes, which will cause them to steam instead of brown. Fry the latkes on each side until golden and crispy, about 3-5 minutes per side. Transfer to the wire rack to allow any excess oil to drain off the latke. Sprinkle with a little extra salt while they’re still hot.

8. Serve warm with applesauce, sour cream or your desired toppings. 

Whitefish Salad

For the full article and more history on whitefish salad, head over to The Nosher!

There’s nothing wrong with traditional whitefish salad, but I love to add a few extra ingredients to my whitefish salad to brighten up its salty smoky flavors. For one, when I can’t find whole smoked whitefish, I use smoked trout or smoked Sable. Mayonnaise is essential, but I also add sour cream for tangy creamines (you can skip the dairy and substitute it with more mayo if desired). Fresh dill and parsley give the salad lightness, and lemon zest and juice add citrusy acidity and flavor. However you like to make it, you can never go wrong serving whitefish salad at your next holiday spread. 

SMOKED FISH SALAD 

Makes 2 cups/1 pint - Recipe can be doubled or tripled

• 8 oz. smoked whitefish (or smoked trout or sablefish)

• ¼ cup mayonnaise, or to taste

• 2-3 Tbsps sour cream (or additional mayonnaise)

• 1 Tbsp chopped parsley

• 1 Tbsps chopped dill

• 1 tsp lemon juice

• ½ tsp lemon zest

• Black pepper, to taste

Start by crumbling the fish off its skin into small pieces. Make sure to remove any bones in the process, especially if using a whole fish. 

To the fish add mayonnaise, sour cream (if using), parsley, dill, lemon juice, lemon zest, and pepper. Taste and adjust to your liking. Salad will keep for up to 1 week refrigerated.

Vegetarian Stuffed Cabbage

From Italy to Poland, from Ukraine to China, stuffed cabbage is a classic comfort food in many parts of the world. While it takes some time to make, the effort put into the dish is rewarded in its results: the cabbage turns tender and sweet, and the savory filling is enhanced by the tanginess of the tomato sauce it slowly simmers in.

While stuffed cabbage is typically made with ground meat, this Ukrainian-style stuffed cabbage is vegetarian and is made with eggplant. The recipe for the filling is versatile, it is gluten and dairy-free, and it can be made vegan by omitting the egg. If you’re not a fan of eggplant, you can replace the eggplant with zucchini or your favorite vegan ground meat substitute. If you prefer meat, you can substitute the eggplant in this recipe for an equal amount of ground beef or chicken. I find the eggplant offers its own “meatiness” to the dish; and when it is peeled and cut into small cubes it becomes tender and soft, and easily absorbs the flavors of the caramelized onion, garlic, and spices that help create the unmistakable flavors of Eastern European-style stuffed cabbage. The sauce is slightly sweet and sour and demands to be eaten with a slice of good crusty bread to mop up any last drops. If you’re like my Ukrainian Jewish family, you might also want to serve this stuffed cabbage alongside creamy mashed potatoes. Top the stuffed cabbage rolls with parsley, dill, and a dollop of sour cream and you’ll have a hearty, comforting, meal.

Vegetarian Stuffed Cabbage

Serves 4-6, makes 12-13 stuffed cabbage

Prep time: 1 hour / Cooking time: 50-60 minutes

Ingredients:

For the stuffed cabbage-

• 1 large Savoy or green cabbage

• ⅔ cups Basmati rice, rinsed

• 3 Tbsps oil

• 1 large onion, diced fine

• 2-3 cloves garlic, minced fine

• 1½ lbs pounds (2 medium) eggplant, peeled and cubed small

• 1 small carrot, diced fine

• 1½ tsps garlic powder

• ½ tsp Paprika

• ½ tsp umami season blend/dried mushroom seasoning blend (optional)

• Salt and pepper, to taste

• 1 large egg, optional

For the sauce-

• 28 oz tomato purée, plus an equal amount of water

• ½ a large onion, chopped fine

• 3-4 cloves garlic, minced fine

• 1 small apple, peeled and diced fine

• 2 Tbsps tomato paste

• 2-3 Tbsps maple syrup, or 2 tsps sugar, or to taste

• 1 bay leaf

• Salt and pepper, to taste

Directions:

For the cabbage- Bring a large pot of water to a boil. Salt the water generously, and then add the cabbage to the water. Boil the cabbage for 4-5 minutes. Then remove the cabbage from the pot and allow it to cool, reserve the water to boil the rice.

 Once cool to the touch, remove the leaves, and place them on a clean kitchen towel to remove any excess liquid. The center of the cabbage/smaller leaves will not be as pliable and can be reserved for other uses.

For the filling- Bring the pot of water back to a boil, and add the rice. Boil the rice for 8-10 minutes, or until partially cooked. Drain and reserve.

To a large skillet over medium heat, add the oil and chopped onion. Allow the onion to get golden brown and slightly caramelized, stirring occasionally for about 15-20 minutes. This step takes some time but adds a lot of flavor; prep the other vegetables while the onion caramelizes. Add the garlic to the onion, and sauté for 1-2 minutes. Add the cubed eggplant and diced carrot to the onion mixture; add more oil if needed. Generously season with salt and pepper, and sauté the eggplant mixture until the eggplant is softened, about 10-15 minutes. Taste, and adjust the seasoning.

Turn off the heat. Add the par-boiled rice, garlic powder, paprika, and if using, add the umami/dried mushroom seasoning blend. Allow the eggplant filling to cool. Add the egg if using, and mix until it is well combined.

For the sauce- In a large pot or Dutch oven, sauté the onions and garlic until softened and aromatic, about 5 minutes. Add the apple, and sauté for another 2-3 minutes or until slightly softened. Add tomato paste and stir and cook for 1 minute. Add the tomato sauce, and add an equal amount of water. Then add bay leaf, salt, pepper, and maple syrup or sugar. Your sauce should start out very thin, but it will thicken as it cooks. Bring the sauce to a boil, and simmer on low for at least 30 minutes. Taste the sauce before adding the stuffed cabbage, and adjust for salt or sweetness. Dilute with more water if needed. 

To assemble - Separate the cabbage leaves, and cut out the thickest part of the center vein/core.

Fill each cabbage leaf with approximately ¼-cup of filling near the base of the leaf. Fold the base of the leaf over the filling, fold the sides of the leaf towards the center, and then roll until the cabbage is formed into a burrito-like package. Place seam-side down into the pot; cabbage rolls can be stacked on top of each other as long as they are all submerged in the sauce.

 Cover the pot, and let the cabbage simmer for 50-60 minutes on low heat, or until tender and the rice is completely cooked through. Add more water if the sauce appears too thick at any point, or when reheating. The sauce should be easily spoonable over the cabbage.

Served topped with fresh herbs and/or sour cream.

Savory Mushroom Blintzes

You may think of blintzes as always filled with a sweet cheese filling and topped with preserved fruit, but in Russia and the former Soviet Union, blintzes are made savory just as often as they are made with a sweet. My Ukrainian grandmother loved to make blintzes with a variety of fillings: from farmers' cheese and cherries to one's stuffed with mushrooms and ground meat. She called her sweet blintzes blinchiki, and her savory blintzes nalesniki. Some even call savory blintzes blini. While the names may vary depending on the cook or region, they are always delicious. These savory blintzes are filled with mushrooms and leek, and are light and flavorful. They’re vegetarian and can be made dairy-free by using non-dairy butter and milk. The mushroom filling can be made with just crimini or button mushrooms, but I love to add shiitake, oyster, or chanterelle mushrooms to the mix for a richer mushroom flavor. Breadcrumbs help bind the filling, although my grandmother would have likely used her beloved matzo meal instead. While these blintzes require a few steps to prepare and assemble, each element can be prepared in advance. Both the crepes and filling can be prepared and refrigerated 1-2 days ahead of serving. You can also pre-assemble the blintzes and brown them just before serving, which makes them a great dish for hosting. I particularly love to serve these for a lunch or brunch, topped with freshly chopped parsley or dill, and a generous dollop of sour cream. 

Mushrooms blintzes

Makes 10-12, Serves 4

Prep time: 30 minutes/ Cook time: 30 minutes

Ingredients:

For the crepes-

• 4 large eggs

• 1 cup milk (can substitute with unsweetened non-dairy milk)

• 1 cup all-purpose flour

• 2 Tbsps melted unsalted butter or oil, plus more as needed

• 1 tsp sugar

• ½ tsp kosher salt

For the mushroom filling-

• 1 lb (450 g)  crimini or button mushrooms

• ½ lb (225 g) shiitake, oyster, or chanterelles, mushrooms (or substitute with more crimini)

• 1 large leek

• 2 Tbsps oil, plus more as needed

• ½ cup panko breadcrumbs, or gluten-free panko breadcrumbs

• 1 Tbsp soy sauce or tamari

• 1 Tbsp red wine vinegar or rice vinegar

• ½ tsp salt, or to taste

• Freshly ground pepper, to taste

Toppings-

• Sour cream

• Chopped parsley or dill

Directions:

For the crepes- Using a blender, immersion blender, or whisk, blend the eggs, milk, flour, 2 Tablespoons melted butter, sugar, and salt together until smooth. Refrigerate for a minimum of 2 hours or overnight. 

Using a non-stick spray, or using a brush with oil or melted butter, lightly grease an 8-9” non-stick skillet over medium heat.  Add ¼ cup of batter to the pan, and swirl the batter so that it forms an even layer in the pan. Cook the crepe for 1-2 minutes, then flip it and cook for another 1-2 minutes on the other side – or until the crepe is golden. Transfer to a plate. Repeat the process by spraying or brushing the pan with oil between each crepe. Stack finished crepes on top of each other. Crepes can be made 1-2 days in advance and refrigerated until ready to assemble. 

For the mushroom filling-  Trim the woody stems of the mushrooms, then dice them very fine. To save time, you can finely dice the mushrooms in a food processor by pulsing them several times; be careful not to over-process the mushrooms into a paste. 

Trim the darker, green ends of the leek. Slice the leek lengthwise, and wash it of any remaining grit. Finely dice the leek.

Over medium-high heat, add a few tablespoons of oil to a large castiron or non-skillet skillet. Add the mushrooms and leeks to the pan and sauté until the mushrooms have started to brown, and have released most of their liquid, about 10-15 minutes. 

Add the breadcrumbs to the pan, and add another drizzle of oil if needed. Sauté for 1-2 minutes, or until the breadcrumbs are starting to stick to the mushrooms. Add the soy sauce, vinegar, salt, and pepper to the pan and stir. Taste and adjust the salt or pepper as needed. Cook for another 2-3 minutes, then remove the filling from the heat. The filling can be used immediately or can be made a day ahead of assembling. 

To assemble and cook the blintzes- Add 2 heaping tablespoons of the mushroom filling to the center of each crepe. Fold over each side towards the center of the crepe, then fold the top over the two sides and roll the crepe up, like you would a burrito or eggroll. Continue assembling the blintzes, and place them seam-side down until ready to cook. 

Add a little butter or oil to a large skillet over medium-high heat.  Place the blintzes seam-side down in the pan, and let it brown, about 2-3 minutes. Flip the blintz, and brown it on the opposite side for an additional 2-3 minutes. Prepare the blintzes in batches so as not to overcrowd the pan. Serve warm topped with fresh herbs, sour cream, or your favorite toppings.

Vegan Carrot Lox

Carrots make a surprisingly delicious plant-based substitute for traditional lox. By cooking carrots and marinating them in a few simple and flavorful ingredients, they become smoky, salty, and bright with acidity. The combination of liquid smoke and toasted seaweed gives the carrots a transformative smoky seafood flavor. Liquid smoke can be found in most grocery stores and is made from actual wood smoke that is condensed into liquid form (and a little goes a long way). You can substitute liquid smoke with good-quality smoked paprika if desired, or omit the liquid smoke entirely for vegan lox that is less smoky. Carrot lox adds a pop of color to any brunch spread, and they pair perfectly with schmear, cucumber, fresh dill, and all the traditional bagel fixings.

Vegan Carrot Lox

Serves 6-8

Ingredients:

• 3 large carrots, about 1 lb. 

• Salt, as needed

• ¼ cup water

• ¼ cup soy sauce or tamari

• 2 Tbsps rice vinegar or white vinegar

• Juice of ½ a lemon 

• 1 Tbsp maple syrup or agave

• 1 tsp dried dill

• ¾ tsp liquid smoke (or 1 tsp smoked paprika)

• 1 sheet toasted Nori, or 3-4 pieces of seaweed snacks

Directions:

Bring a pot of water to a boil. Season the water generously with salt. Boil the carrots for 10-15 minutes, or until just tender when pierced with a small knife.

Peel the carrots by rubbing off their peels. Using a mandoline, vegetable peeler, or sharp knife, slice the carrots lengthwise into long strips. 

In a large bowl, combine the water, soy sauce, rice vinegar, lemon juice, maple syrup, dried dill, and liquid smoke. Whisk together, then add the nori. Add the carrot strips to the bowl and toss everything together. Transfer to the refrigerator and marinate for at least 6 hours or overnight; the carrot lox will last up to 1 week in an airtight container in the fridge.

Kreplach Two Ways - Chicken and Vegetarian

I will be teaching how to make these kreplach on August 22nd at 4:30 PST, for The Nosher’s High Holiday Cooking Class Series. The class if free to all, register via the link!

Kreplach became a staple of Ashkenazi cooking in Germany and Eastern Europe by way of Italian Jews. Kreplach are stuffed dumplings, often made with a dough that is similar to Italian ravioli or tortellini. They are traditionally served in chicken soup for holidays and Shabbat meals.

 Fillings for kreplach vary from home to home, as do their shapes and sizes. Here you’ll find two filling options: classic chicken and onion, and vegetarian mushroom and cabbage. The chicken filling can be made with the same chicken you might use to make your chicken soup, or with any pre-cooked chicken. The chicken gets shredded chicken and then mixed with caramelized onions and fresh herbs, making the kreplach flavorful and light. The mushroom and cabbage version is meaty with a rich flavor, and they are a great alternative for vegetarians.

The same dough can be used with any filling you desire and in any shape. Triangular-shaped kreplach are common, especially during Purim when it is customary to eat foods in the shape of a triangle. Kreplach are also often served for the pre-fast meal at Yom Kippur. While kreplach take a little time and effort to make, there are few dishes that are as rewarding, comforting, and festive as dumplings.

Kreplach Two Ways

(Makes 28-30 dumplings)

Ingredients for the dough:

• 2 cups (270 g) all-purpose flour

• 3 lg eggs, at room temperature

• 1 Tbsp oil

• 1 tsp kosher salt

To make the dough by hand: Add the flour to a large mixing bowl. Make a well in the middle of the flour, then add the eggs, oil, and salt. Using a fork, beat the eggs in the center of the well, then slowly begin to incorporate the flour into the egg mixture. Once you can no longer mix the dough with the fork transfer it onto a clean surface. Begin to combine the dough with your hands until it forms a ball; if it is very sticky add a little more flour. Knead the dough until silky and smooth, about 5-6 minutes. Wrap in plastic and refrigerate for at least one hour or up to 8 hours.

To make the dough in a food processor: combine all of the ingredients in the food processor. Pulse 5-6 times, then press on and let the food processor run until the mixture forms a ball, about 30-60 seconds. Transfer the ball of dough onto a clean surface, knead for one minute, wrap in plastic and refrigerate for at least one hour or up to 8 hours.

To assemble the kreplach: Divide the dough in half. Keep one half wrapped or covered while you roll out the first batch of dough.

Lightly dust your surface with flour, then roll out the dough as thin as possible; you should be able to almost see through the dough. Once the dough is rolled out, cut it into equal-sized 3” squares. Fill each square with approximately 1 teaspoon of filling, be careful not to overfill your kreplach.

Fill a small dish with water, then begin to form your kreplach. Dab the edges of the dough with water, then fold into a triangle shape, seal the edges by firmly pressing the dough, or by using the tines of a fork. Place the formed kreplach on a parchment-lined baking sheet; dust lightly with flour if they are sticky on the outside. You can cook the kreplach immediately, or place them in the freezer in a single layer. Once frozen, transfer them into an airtight container; they will last in the freezer for up to 3 months.

To cook and serve: When ready to cook, fill a large pot of water to a boil. Simmer the kreplach for 15-20 minutes, or until very tender. If cooking the kreplach from frozen, simmer for 5-10 minutes longer. Once cooked and tender, add the cooked kreplach to your soup and serve.

FILLINGS

Ingredients for the chicken filling:

• 1.5 cups shredded cooked chicken

• ½ a medium yellow or white onion, diced fine

• 2 Tbsps chopped parsley or dill

• Salt and pepper, to taste

• Oil, as needed

To make the chicken filling: Shred the chicken. You can use the chicken from making your chicken soup, or rotisserie chicken.

Add a drizzle of oil to a pan over medium heat, then add the diced onion to the pan and cook until golden brown, about 10 minutes. Season with salt.

 In a bowl, combine the shredded chicken, browned onion, chopped parsley, and season with salt and pepper. The filling can be made up to 1 day in advance.

Ingredients for the vegetarian filling:

• ½ a medium yellow or white onion, diced fine

• 8 oz crimini mushrooms, chopped fine

• 2 cups finely shredded cabbage

• 1-2 Tbsps soy sauce or Worcestershire sauce

• Salt and pepper, to taste

• Oil, as needed

To make the vegetarian filling: Add a drizzle of oil to a large pan over medium heat. Add the diced onion to the pan and sauté until golden brown, about 10 minutes. Add the chopped mushrooms to the pan, and sauté until they have released all of their liquid and are beginning to brown, about 10 minutes. Add the cabbage and soy sauce to the pan. Sauté until the cabbage is softened, about 3-4 minutes. Taste and season with more soy sauce, salt, or pepper. Transfer to a bowl and allow to fully cool before assembling your kreplach. The filling can be made up to 1 day in advance.

Chicken Tabaka and Garlic Sauce

Chicken tabaka is a Western Georgian dish where a whole chicken is flattened and pan-fried while being weighed down by another pan or heavy object. The chicken ends up golden brown and crispy on the outside while staying juicy inside.

Tabaka (or taphaka) comes from the name for a Georgian frying pan called a tapa, which is traditionally used to make this recipe. You can make chicken tabaka with any heavy-bottomed skillet or cast iron pan, along with something you can weigh the chicken down with, such as a second heavy skillet, a heavy pot, or bricks wrapped in foil. You can also make this recipe on a grill by cooking the chicken directly on the grates while weighing it down. This dish is similar to spatchcocked chicken (where the backbone is removed from the chicken), but for chicken tabaka it is common to flatten the chicken by simply cutting down the center of the breastbone. Flattening and pressing the chicken allows it to cook quickly and evenly while creating the perfect texture and taste. 

This rustic and simple dish is often served with garlic sauce or tkemali, a Georgian wild plum sauce. Chicken tabaka pairs perfectly with fried potatoes or rice, and with a big simple salad of fresh tomatoes and cucumbers. I like to serve mine with a Georgian garlic cilantro sauce made in the same pan you cook the chicken in, along with lemon wedges to squeeze on top for an extra pop of flavor. 

Cooking notes: Make sure to cook the chicken over medium-low heat. If the temperature is too high, the chicken will burn on the outside. This recipe works best with a smaller chicken that is between 3-4 lbs, if you’re using a larger bird the cooking time will take longer.

Chicken Tabaka

Serves 4

Ingredients:

For the chicken-

• 1 (3-4 lb) chicken

• 2-3 tsps paprika

• Salt, to taste

• Oil, as needed

• Lemon wedges, for garnish

For the garlic sauce-

• 1 head of garlic, about 10-12 cloves, peeled and minced fine

• ¾ cup water

• ¼ cup chopped fresh cilantro (optional)

• Salt and pepper, to taste

Directions:

For the chicken: Slice the chicken down the center of the breastbone using a sharp knife or kitchen shears. Open the chicken and press it down flat, skin-side up. (Note: you can also flatten the chicken using the spatchcock method of cutting out the backbone). Cover the chicken with a piece of parchment or plastic wrap, and using a meat mallet or rolling pin, lightly pound on the chicken to flatten it. Season the chicken generously with salt, add the paprika, and rub the salt and spice all over both sides.

Over medium-low heat, add a generous drizzle of oil to a large cast-iron or heavy-bottomed skillet. Once the pan is hot, add the chicken skin-side up. Place a clean heavy object on top of the chicken to weigh it down, such as a second cast-iron skillet, a sheet pan topped with a large pot on top, or bricks wrapped in foil. Let the chicken cook for 25 minutes, maintain medium-low heat, and occasionally rotate the pan if your burner cooks unevenly. After 25 minutes, flip the chicken so that it is now skin-side down, and cook for an additional 25-30 minutes, or until the juices run clear when pierced, or it reaches an internal temperature of 165°F when tested with a meat thermometer.

Once cooked, transfer the chicken to a serving dish and allow it to rest for 15 minutes. While it rests prepare the garlic sauce.

For the garlic sauce: Over medium heat, add a drizzle of oil to the same pan you cooked the chicken in. Add the minced garlic to the pan, and sauté for 2-3 minutes, or until the garlic is aromatic but not browned. Add ¾ cup of water, scrape off all the delicious bits in the pan, and allow the mixture to simmer and reduce for another 3-4 minutes. Turn off the heat, and add the chopped cilantro. Taste and season with salt and pepper. Spoon the sauce over the chicken just before serving, or serve the sauce on the side. 

Matbucha - Tomato and Pepper Dip

Matbucha is a Maghrebi dish made of tomatoes and peppers and means “cooked salad” in Arabic. Jewish immigrants from Morocco, Tunisia, Algeria, and Libya brought matbucha with them to Israel, where it has become a staple of Israeli cuisine. Matbucha is nearly as popular as hummus, and the two are usually located right by each other at the grocery store. 

Matbucha is technically a salad, but it does take serious cooking time. While store-bought versions are convenient, nothing compares to making this recipe at home. First, you roast tomatoes and peppers until they are charred with a smoky flavor, and then you simmer the matbucha for over an hour until it becomes thick and luxurious. The slow simmering process can’t be rushed, as all the flavor comes from the slow-cooked tomatoes. Matbucha varies from kitchen to kitchen, some cooks add onions and/or garlic, and some prefer making it with lots of hot peppers. Adding some fresh chili pepper is traditional; in this recipe, it adds a very mild and subtle heat.

Matbucha has the consistency of a dip or spread, and it is commonly served with first-course salads (salatim) at the start of Middle Eastern and North African meals. Matbucha also makes a delicious topping for grilled meat or fish, as a sandwich spread, and it can even be used as the base for shakshuka. 

Matbucha

Serves 4/ Makes 2-3 cups

Ingredients:

• 6 large Roma tomatoes

• 3 medium red bell peppers

• 1 jalapeno or serrano pepper, seeded and diced fine

• ½  a medium yellow onion, diced small

• 2-3 cloves garlic, minced

• 1 tsp salt, or to taste

• ¼ cup olive oil

• 1-2 tsps sugar (optional, or to taste)

 Directions:

Line a baking sheet with foil. Set the oven to broil (alternatively, you can char the peppers over a gas flame or grill).

 Place the tomatoes on one half of the baking sheet, and the peppers on the other half of the same baking sheet. Place the baking sheet on the top rack of the oven, and broil the tomatoes and peppers for 10 minutes, or until blackened on top. Using tongs or a fork, remove the tomatoes. Turn the peppers onto their opposite side and continue to broil them until blackened on both sides, another 8-10 minutes. (Watch your tomatoes and peppers carefully, as some ovens will broil them more quickly than others.)

Once the peppers are blackened on both sides, place them in a bowl and cover it tightly with foil or plastic wrap to let the peppers steam. Prep the other ingredients while the tomatoes and peppers cool. Once cool enough to the touch, peel the peppers and remove their seeds, and peel the tomatoes. Dice the peppers and tomatoes and reserve.

To a medium pot on medium heat, add the olive oil, diced jalapeno, diced onion, and minced garlic. Allow the mixture to cook and soften for 4-5 minutes, until the onion and garlic are aromatic, but before they start turning brown. Add the peeled diced peppers and tomatoes to the mixture, and bring it up to a simmer. Lower the heat, and let the matbucha simmer for 90 minutes, or until most of the liquid has evaporated and the mixture significantly thickens. Stir every 10-15 minutes throughout the cooking time. Matbucha can take more or less time depending on the size of the pot you use, or the amount of liquid in the tomatoes. If the mixture still has a lot of liquid, continue to cook it for up to two hours.

Once cooked, allow the matbucha to fully cool and then refrigerate it. Matbucha can be eaten right after it cools, but it tastes even better the next day. It will last up to one week in the fridge.