Beth Lee

Passover Desserts: Dairy Free Truffles

Date smoothie with yogurt and vanilla

How to Make Lekvar (Prune Butter)

Chocolate Babka Minis with Cream Cheese Glaze

Chocolate Bundt Cake with Cream Cheese Frosting

Baharat Seasoning Blend

Mandu (Korean Dumplings)

Cranberry Orange Jam: A Simple Staple for the Holiday Season

Honey Cornbread with Olive Oil and Sage (Dairy-free option)

Sufganiyot: Traditional Fried (or Baked!) Hanukkah Dessert

Blitva: Croatian-style Greens and Potatoes

Pumpkin Spice Pancakes with Pecans

New York-Style Lemon Cheesecake Bars from the Essential Jewish Baking Cookbook

Apricot Raspberry Jam with Orange

Fluffy Pancetta Omelette

Nutella Toasts: When Just a Spoonful isn’t Enough!

Roasted Harissa Potatoes with Preserved Lemon Gremolata

Turkey Pot Pie

Beef Fried Rice with Leftover Prime Rib

Apricot Jam Chicken

How to Dry Brine Turkey for a Stress-Free Thanksgiving

Pumpkin Granola Sweetened with Maple or Date Syrup

Persimmon Bread: A Perfect Way to Use Hachiya Persimmons

Vegetable Wellington: An Elegant Vegetarian Entree for your Holiday Meals

Challah Rolls with Apple Currant Filling

Easy Challah Recipe with a Hint of Citrus

Slow Cooker Brisket – Reinventing Sandy’s Sweet and Sour Recipe

Harissa Chicken with Preserved Lemons

Cucumber Tomato Salad: Celebrating Summer Produce

Preserved Lemon Hummus

Korean Short Ribs (Kalbi or Galbi)

Kalbi Marinade for Korean Short Ribs

The Best Cheese Blintz Recipe

Instant Pot Carnitas

Preserved Lemon Vinaigrette

Olive Oil Granola with Pecans, Pumpkin Seeds and Coconut

Savory Matzo Farfel Kugel for Passover

Ashkenazi Charoset for Passover Seder, Appetizer or Snack Time

Basic Frittata Recipe with Flexible Flavor Options

Barley Soup with Mushrooms