If you can’t find shawarma seasoning make your own with 1 tablespoon each coriander, cumin, cardamom, chili powder, steak seasoning and smoked paprika — for an easy finger-food, kid-friendly meal loaded with flavor. 1 pound dark meat cutlets, cut into ½-inch thick X 2-inch long pieces ¼ cup shawarma seasoning 2 tablespoons olive oil 2…
Harissa is a spicy Tunisian or Moroccan condiment used to flavor meat or veggie dishes. You can make your own with our easy harrisa recipe, or use store bought, to save on time. 8 medium carrots 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper ¼ cup prepared harissa (use our recipe or…
I’m a sucker for hummus, on EVERYTHING — my eggs, my salads, my burgers, my bagels, my gefilte, my roasted veg and my falafel, of course! Sometimes I schmear it; sometimes I dip it. Sometimes I serve it with tahini and schug, sometimes with za’atar chickpeas and sometimes with roasted red peppers. But most always…
This is the third column in the new series I’m writing exclusively for the Forward, my goal being to share with YOU exactly how I cook. My most popular cookbook, “Quick & Kosher: Recipes From The Bride Who Knew Nothing” (now in its 7th printing), features glimpses into the story that is my life and…
Nothing says family fun like skewering beef for the “barbie” — Daddy just loved Crocodile Dundee and so an extra bite of beef goes to anyone that gets that reference. ½ cup honey ¼ cup steak sauce 2 tablespoons Dijon mustard 2 tablespoons freshly squeezed orange juice ¼ teaspoon cinnamon (optional) 2 pounds cubed Grow…
A pretty and palette-pleasing way to make your chicken look as good as your beef at your next barbecue. 2 boneless, skinless chicken breasts cut into ½-inch chunks 1 tablespoon olive oil Zest and juice of 1 lemon 1 teaspoon dried oregano 10 grape or cherry tomatoes 1 small red onion, cut into 10½-inch chunks…
Food on a stick is fun for the whole fam. Both kid-friendly and adult-friendly, there’s nothin’ better than pleasing the entire crowd at once. Yield: 32 skewers, 8 servings Cooking spray 1 pound boneless rib-eye steak, cut into 32 (¼-inch) slices 1 teaspoon Kosher salt Freshly ground black pepper ½ cup spicy brown mustard 1…
In May I introduced my new column, the goal being to share exactly how I cook with Forward readers. Each month I share a piece of my work-in-progress memoir along with a few kitchen-tested, five-ingredient recipes. (Salt, pepper, oil and water are freebies.) My memoir jumps around through time and space, which can be hard…
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