All Recipes

This recipe came together when I had an abundance of shishito peppers and a desire to use my grandmother's very old enameled cast-iron dutch oven. I didn't expect the shishitos to grow nearly so well in my foggy cool conditions, but there they were in abundance, and it made for a lovely dinner. Lingcod is a mild, firm white fleshed fish (although the flesh can actually start out blue or green! it's okay, that's normal). Other firm white fleshed fish like halibut, rock cod, or tilapia can be substituted in for lingcod, here. And similarly, other thin-walled mild-but-with-a-little-kick peppers (like padron or banana) can be subbed in for the shishitos.

The advantage of making your own coffee ice cream is that you know with certainty that it's decaf. Also, home made ice cream is just exceptional, generally speaking. We use an ice cream maker - just follow the directions for whatever device you are using.

This is the frozen yogurt version of the ice cream recipe. It's marginally healthier than the ice cream version if you're worried about saturated fats, calories, or sugar content. We tried reducing the sugar content further and using stevia, but wound up with a tart block of ice with figs and walnuts. The bottom line is that in order to make non-fat frozen yogurt at all edible from a texture standpoint, you need to add things to alter the freezing point. Normal humans do this by adding things like sugar, fat or alcohol. Mega-conglomerate food corporations achieve this result by putting in highly processed emulsifiers and thickeners that alter viscosity and freezing point without changing fat content or sugar content. So... in the end, we realized it's a "devil you know" vs. "devil you don't know" predicament when it comes to balancing the conflicting aims of making frozen yogurt palatable/edible vs. "heart healthy" and low glycemic-index. We've opted for the devil we know and love, and just don't indulge all that often.

Home made ice cream is just exceptional, generally speaking, but it's also generally kosher for Passover. This is handy, especially for those of us with spring birthdays. I can't subscribe to lousy excuses for cake on Pesach, but at least with ice cream, no sacrifice in quality is necessary. We use an ice cream maker - just follow the directions for whatever device you are using. Mr. Yakityak was inspired to create this recipe after coming home from Italy, having had a stellar gelato version there.

Home made ice cream is just exceptional, generally speaking, but it's also generally kosher for Passover. This is handy, especially for those of us with spring birthdays. I can't subscribe to lousy excuses for cake on Pesach, but at least with ice cream, no sacrifice in quality is necessary. We use an ice cream maker - just follow the directions for whatever device you are using.

We gave up on trying to make this super healthy. It’s probably healthier than ice cream in that it is lower calorie and higher in protein, but don’t kid yourself… it’s still high in sugar and fat. It’s just not possible to make it lower in sugar and fat without making it turn out like a sour block of ice.

This is such an emotional dish for my husband. He was very close with his grandmother, a lovely lovely woman, and she made these for him often because she knew how much he loved them. The recipe is imbued with the love in their relationship.

This is designed for dressing up an autumnal treat - perfect dessert for a milchig Sukkot meal. Serve over a butter pecan or coffee ice cream.

This recipe is written on the back of a letter from my youngest uncle to my great aunt Bessie, who was such a wonderful person that I named one of my children after her. Herring with milch is a very traditional Eastern European/Ashkenazic dish. Milt/milch is the male fish equivalent of roe, and considered a delicacy. I’m not sure where you can get a herring with milt today, but if you have a fishmonger who sells these… here’s a recipe for how to deal with it to make spiced pickled herring with it.

Here's my all time favorite pareve dessert - its really easy and it's great fun to see people's faces when you tell them what's in it!

Here's the recipe I use 'most every week - it makes having a bread machine worthwhile - even if I don't use it for much else :-)

Filling: