How did the summer go by so quickly? Fall is approaching so fast, I can almost taste it. Before it’s gone, I thought I’d pull together some of our best recipes to cook and eat outdoors, each crafted from a Jewish perspective in one way or another. Make Mine Red Meat Chicken & Fish Very…
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…
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…
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