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Tackling the Dinner Monster

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Sometimes the hardest part about cooking dinner is simply knowing what to make. If someone could just tell you what to put on the table each night, half your problems would be solved. (Okay, maybe one of your problems.) You would know what ingredients to shop for, and you would be prepared to forge ahead and cook. Right...

The Chicken Do-Over

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For us non-dinner-planners, the benefits of a well-stocked pantry can’t be over-emphasized. It makes throw-dinner-together-at-the-last-minute doable. It also makes recycling leftovers possible, if not easy! And since I consider myself a non-dinner-planner (even though I know planning is so very important) the very least I can do is stock my pantry, so I am prepared. Sometimes I do overstock, but that’s okay. I have pounds and pounds of quinoa in Costco-sized bags. I know one day I will find a need and use it.

So last week, (okay, every week) I had a huge pan of roast chicken pieces left over from Shabbat. By Tuesday I was thinking “I can’t believe I am going to have to throw...

In a Hurry? Garbage Soup is the Best!

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With a chill in the air, soup is always a delicious way to fill your belly and warm the cockles of your heart. A hearty, geshmack soup with sandwiches and salads on the side would fit the bill. You can order them in from your favorite caterer or take out place, or take the time to prep your favorites. This recipe makes enough soup for a small army—you will need one of those huge stock pots, the kind you use for koshering for Pesach.


1 lb. of lean beef, cut into cubes *optional

About 2 lbs. of cracked marrow bones *optional

3 onions, diced

1 cup of chopped celery

1 chopped parsnip

1 turnip cubed

All the tired veggies in your fridge

just dice ‘em slice ‘em and...

The Beit El Winery

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When winemaker Hillel Manne moved to Beit El in 1996 he asked about agricultural land. He was told that the shallow Terra Rosa soil on limestone, coupled with harsh winters, made agriculture here unlikely. That was when he got excited. With his experience managing the vineyard at Israel’s Kibbutz Shaalavim and studying agriculture at the University of California, he had a gut feeling that he was onto some excellent wine territory.

He was right. Israel’s warm climate ensures the right sugar level, and the cool evenings of Beit El (altitude: 2,854 feet) produce excellent acid retention. The result is grapes maturing with the perfect balance between sugar and acid, a balance that...

The Dinner Lady: Veggie Chili

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They expect to eat dinner. Every. Single. Night. It’s not so much that I mind making dinner, as much as I mind those three little words: “What’s for dinner?” The texts start pinging mid-day. Never have three words had the power to instill anxiety and tension like those. Especially at 4:00, when you realize you haven’t actually thought about dinner yet. Yikes! Is dinner really such a pressing issue that during the day you start to wonder what you will eat when you get home? “It’s a surprise,” I text back. Why do you have to ask me what’s for dinner? Am I the dinner lady?

In my mind, I start the calculations. Are there any leftovers? Are there any leftovers the kids...

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