Beef Stew with Red Beans and Tomato Sauce


On a cold day, sometimes all that is needed is a straight-forward simple comfort food, without too much elaboration. The following stew is exactly that. Continue reading

Jerusalemite Hamin – Overnight Chicken and Pasta Dish

“Hamin” is a dish that came to be in order to solve a religious practice. The Jewish laws of observing the Sabbath, the day of rest, forbid cooking during this day. In order to still have a warm meal during Shabbat, the solution was simple: place the food in the oven on Friday evening, and let it cook slowly overnight on very low heat, until needed. Continue reading

Pan Fried Haddock Fillets with Caramelized Mini Peppers

When I found a package of frozen wild caught haddock fillets at the store, I liked the fact that they were individually packed, and decided to buy it, not exactly having any special type of preparation in mind.
Haddock is a member of the cod family, and has a fairly firm texture and mild sweetish flavor. It can prepared in different ways, with the most popular is dipped in batter and deep fried. I wasn’t into that, and so decided to simply pan fry it with olive oil and butter. Continue reading

Braised Pot Roast with Pear Cider and Leek Gravy

After successfully using hard apple cider in a few dishes recently, I’ve found myself looking at a sparkling hard pear cider at the store, wondering if it will give a dish similar tasty results. Continue reading

Crispy Crusted Chicken Tenders

Chicken tenderloin is the name for a piece that is located under the chicken breast. These elongated pieces are very moist and tender, and they don’t require any cutting or handling before using. Continue reading

Leeks with Rice

After the fairly heavy meals of Thanksgiving weekend, I opted for a lighter, vegetarian dish. As I had some nice fresh leeks at hand, I recalled a simple and tasty dish from the Sephardic cuisine:  “Prassa con Arroz”, i.e. “leeks with rice” – and was quickly set on making it.
The dish includes mostly leeks, with very few other ingredients and minimal seasoning, which let the unique fresh, oniony leeks flavor shine. Continue reading

Turkey, Mushroom Duxelles and Chestnut Meatloaf

Thanksgiving is around the corner, and I was set on making a turkey meatloaf that can be served instead, or along with, the traditional roasted whole turkey. Continue reading

Tri-Color Mac and Cheese with Broccoli and Ham

Mac and Cheese, with its irresistible combination of pasta with a tasty cheese sauce, is one of the ultimate comfort food dishes. Continue reading

Shrimps with Garlic, Lemon, and Parsley Butter Sauce

One of my favorite ways of cooking shrimps is one of the simplest there are: a bold and tasty combination of very few ingredients – butter, lemon, garlic and parsley – which always works and takes no time to prepare. Continue reading

Roasted Chicken Thighs with Cider, Mustard and Honey Marinade

One of my favorite ways of marinating chicken is using hard apple cider (check HERE for a recipe), and I was planning to do that again. However, this time I wanted to add another layer of flavor to the cider marinade. Continue reading

Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading