Kugel – a Yiddish term referring to a sweet or savory pudding prepared with noodles or potatoes is often made with matzo farfel on Passover. I share my insights from testing two different recipes so you can create a moist delicious version the first time around!
Archive | March, 2013
The March theme of @Yumivore’s CookUp group spurred me on to try this simple technique of using sake to cook clams. A technique worth repeating!
Enjoy all colors of cauliflower by roasting this gorgeous vegetable to perfection with your favorite fresh and dried herbs, creating the perfect side dish.
After cooking this gorgeous recipe, I now understand why it was chosen for the cover of “Jerusalem: A Cookbook”. Dish described by my son as “transcendent”
Tasting Jerusalem is cooking with barberries or zereshk in March. Barberries are tart and tangy, resembling miniature cranberries in form and texture. Join our virtual cooking community as we explore the flavors and ingredients of the Middle East through the lens of “Jerusalem: A Cookbook” by Ottolenghi and Tamimi.
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