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"What's for dinner?"  We've all heard that a million times! Sometimes though, we are the ones asking the question! If you're looking for some inspiration and an answer to this age old question, here are some ideas!

Turkey Pot Pie is always a classic, along with a really good Slow Cooker Brisket. Then again, who doesn't love Perfect Baby Back Ribs?

If you're looking to get dinner on the table a little quicker, give these Instant Pot Carnitas a try and your Vegetarian friends will thank you for a hearty slice of Vegetable Wellington. 

  • Stuffed Romano Peppers Recipe
  • Braised Beef Brisket with Tsimmes
  • Dry Brine Turkey Breast with Pomegranate Gravy
  • Brisket Sandwich
  • Jewish Brisket with a Sweet and Tangy Braising Sauce
  • Fluffy Pancetta Omelette
  • Turkey Pot Pie
  • Leftover Prime Rib Fried Rice
  • Apricot Jam Chicken
  • How to Dry Brine Turkey for a Stress-Free Thanksgiving
  • Vegetable Wellington: An Elegant Vegetarian Entree for your Holiday Meals
  • Slow Cooker Brisket – Reinventing Sandy’s Sweet and Sour Recipe
  • Harissa Chicken with Preserved Lemons
  • Korean Short Ribs (Kalbi or Galbi)
  • Kalbi Marinade for Korean Short Ribs
  • Instant Pot Carnitas
  • Basic Frittata Recipe with Flexible Flavor Options
  • Korean Meatballs with a Gochujang Glaze
  • Hanukkah Chicken Recipes
  • Lemony Flank Steak with Pomegranate Molasses
  • Portuguese Sausage, Rice, and Eggs, Hawaiian-style!
  • How to Grill Perfect Baby Back Ribs
  • Shakshuka Recipe: An Easy Egg Dish for any Meal of the Day!
  • Instant Pot Red Lentil Chili with Pumpkin and Black Beans || Vegan, Gluten-Free
  • Instant Pot Brisket: Fast and Flavorful for the Jewish Holidays
  • Breaded Lemon Chicken with Garlic-infused Olive Oil
  • Roasted Tomato Sauce: Big Flavor, Little Work
  • How to Make Pomegranate Molasses – Distilling the Essence of a Fabulous Fall Fruit
  • Comforting Cumin: Tasting Jerusalem January 2015
  • Farmers Market Pasta with Asparagus, Peas, and Cherry Tomatoes
  • In the Kitchen with Yumivore: Sake Steamed Clams
  • Bursting with Flavor and Color: Roasted Chicken with Clementines, Onion, Fennel, and Vermouth
  • French Fridays with Dorie: Scallop and Shrimp Salad with Corn, Nectarines, and Basil
  • How to Roast a Whole Chicken - A Cooking Lesson Delivered by Smartphone
  • Five Easy Meal Ideas to Break Out of your Mid-Week Slump!
  • Craving Carnitas? - Crock Pot Method Offers Fabulous Flavor for Minimal Effort
  • Is Spring on your Dinner Table? - Fast and Flavorful Grilled Steak and Arugula Salad
  • Melt-in-your-Mouth Miso Marinated Cod or How Not to Prepare for Thanksgiving
  • Blending Cultures and Food for a Great Fall Dinner
  • The Battle of the Blintz - Celebrating the Jewish New Year with Food

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Hi! I’m Beth Lee. In 2010, I realized I prefer pita chips to memory chips and started this blog. My family is a mix of Jewish/Hawaiian/Korean heritage and my food reflects our diversity. My virtual kitchen is always open. Let’s cook together! 

See all my recipes →

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