Holy moly this dip is good. I recommend eating it with pita chips, spread on a veggie sandwich or wrap, or with a spoon straight up. It’s got that amazing melt-in-your-mouth effect I love in hummus, with a distinctive cannellini kind of flava flav.
The April issue of Cooking Light caught my eye last weekend while I was waiting in the grocery line. It grabbed my attention largely due to the delectable looking pasta dish on its cover. (You know how it is when you are not supposed to have…
Passover is great. I mean, what is there to dislike about a holiday which celebrates the end of enslavement, bread the consistency of cardboard, and getting drunk off of red wine? Nothing. I can tell you now that I don’t always drink wine, but when I do, I prefer it while reciting the…
This is a fun and easy recipe for homemade Coffee Ice Cream. Plan to make the mixture a few hours before freezing to allow it to cool. I use an attachment for my Kitchen Aid mixer (we leave it in the freezer all the time), but any ice cream maker will work.
Just wanted to let you guys know that Passover starts tomorrow night, and with it starts an eight day long period of not eating anything made from wheat, barley, spelt, rye, or oats. Yeah, it’s just as much fun as it sounds, but also a great opportunity to focus more on non-processed and homemade foods. It’s easier to control what you eat when you cook it yourself!
So, you should also know that all of the recipes posted throughout this next week will be kosher for Passover. Get ready to see the “jew food” tag a lot! Also, this might be of use to you readers who are gluten-free.
Chag sameach to my Passover peeps, and I’ll try to provide a ton of traditional and more modern chametz-free recipes!