All Recipes

I use golden beets because my family and I prefer to have the beets peeled before cooking. This is much less of a hassle when the beets are yellow as they do not stain. But there is no reason you cannot use red beets or unpeeled beets of any color. Also, the beet greens can be saved and braised. There are many options, but I have included a second recipe below in the event that you don't have.

Note - crockpot Coq au Vin comes out messier than if you made it the conventional way in the oven... but it's also a lot less labor intensive. Often the chicken is falling off the bone - typical for crockpot recipes. You're trading presentation for ease of use... without affecting taste.

The key to a good latke recipe is how to get the potatoes and onion to stick together in a patty without adulterating binding agents getting in the way. I accomplish this by getting rid of as much liquid as possible by squeezing the potatoes and onions in a two step process. Despite this, you do not need to use any paper towels for this technique.

What is it about putting things in the crockpot that make them seem more wholesome? This definitely does not need to be done in the crockpot. The only advantage is that it's ready whenever... and well, it seems more wholesome.

As I mention in the milchig farro recipe, this is a grain that nutritionists recommend. Like bulgur and the wheat used to make bread flour, farro is a species in the genus Triticum. They're siblings, as it were. The farro recipe I make most often is unabashedly milchig, as it calls for smoked cheese. But sometimes you want to make this to go with a fleishig meal. I have adapted the recipe to be pareve, getting the smoke and umami flavors from other sources. The dishes are not the same, but they can play similar roles on the plate.

I made this recipe one Sunday when the shabbos dinner from the Friday before didn't come out so well (the chicken was gamey and a little dry). You would not know the nature of the chicken's first incarnation... so don't be afraid to use baked chicken that has a very different seasoning style - it will be overwhelmed by the curry. Also, the rice comes out very mushy, but it's good. Overall the dish reminds me of navratan korma in flavor.

I've marked this as great for Rosh Hashanah and Erev Yom Kippur, because as anyone who has been foolish enough to grow their own zucchini knows, by this time of year you're hip deep in zucchini and desperate for ways in which to cook them. I personally dislike sautéd zucchini as the texture is invariably mushy. These spears are very flavorful and you can really knock out a large zucchini excess at a holiday dinner!

This is a fairly tart plum butter, which is the way I like it. However if that's not your style, you may wish to up the sugar by a cup. Dedicated sweet tooths might even want a cup and a half more sugar. You can also opt to use less of the lemon zest to reduce tartness. The spices are identifiable without being prominent. This recipe perfectly fills six 12 oz. jars with very little left over. Six 12 oz. jars is identical in volume to nine 8 oz. jars, for your reference.