The Culinary Connoisseur

Short and Sweet

Today is National Strawberry Shortcake Day — a very good day to celebrate! What most of us refer to as strawberry shortcake is actually strawberry sponge cake — a soft…

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Inspired Blondies

Blondies are a brown- sugar-based cake bars resembling the chocolate brownie. They are baked in the same fashion as traditional brownies, then cut into squares or rectangles for serving. They…

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Pressure’s Rising!

  With the growing popularity of the “instant pot” recipes, people have been pulling out little-used pressure cookers from the back of their kitchen cabinets. After all, an instant pot…

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Get Out and Grill

For many people, Memorial Day is the official beginning of outdoor cooking. They pull the covers off their grills and enjoy the warm weather. Whether it’s a back porch or…

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Going Flat

Flatbread or pizzas with delicious topping combinations are the “in thing” right now. From pulled beef pizzas to roasted sweet potatoes and runny eggs, pizza toppings are the darling of…

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Salmon and Salad, a Winning Combination

Looking for new ways to perk up your salmon this Yom Tov? How about a salad? We have salad recipes that incorporate salmon so your appetizer looks more enticing than…

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Muffin Much

What’s the difference between a muffin and a cupcake, you ask? Cupcakes tend to have frosting and decoration, while muffins may not. On the other hand, muffins sometimes have streusel…

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America’s Favorite Condiment

Ketchup as we know it today originated in Asian culture. It was originally a spicy, pickled fish sauce made of anchovies, walnuts, mushrooms and kidney beans. It dates back hundreds…

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Stinking Rose Day

April 19th is National Garlic Day. Yes, another one of those obscure food holidays. This one should remind you to incorporate garlic into your cooking whenever you can. Garlic, known…

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Wholesome Is the Key

Age-old traditions, once closely held by small communities, have been introduced throughout the Jewish world, and shlissel challah is no exception. Just as there are now Ashkenazim celebrating the end…

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Keep Kool!

Heavy Yom Tov meals call for light, cool desserts. Sorbet is perfect because it uses minimal ingredients and can be made in many flavors. Sorbets are a simple combination of…

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Dress Up

Dressing Your Salad? Rule number 1: Never overdress it! Too much dressing overwhelms the flavor and results in limp greens and mushy veggies. Less is more; add a bit at…

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Quick Bread

Quick bread is any bread made with leavened baking powder or baking soda. It’s made in a loaf pan, which differentiates it from a cake, although many cakes can be…

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Shalach Minis

Some people bake the same thing for mishloach manos every year. And, of course, their friends and family look forward to getting that delicious babka or challah. Others use this…

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Breakfast Prep

If you are like most busy mothers, preparing anything for breakfast that takes more than 5 minutes is just wishful thinking. We would all feel better about serving our families…

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Cold Brew

Cold brew coffee, once largely limited to the Deep South, is now found throughout the country. The shift started about 10 years ago, when cold brew was adopted by innovative…

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It’s a Date

Date honey or date syrup, also known as silan, is a thick, dark sweetener extracted from dates. It is commonly used in North African and Middle Eastern cooking. In Israel,…

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Teff Talk

Add some adventure to your meals with teff, a tiny whole grain that has been a staple of traditional Ethiopian cooking for thousands of years. Whole grain teff, an ancient…

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Chestnut Roast

Too often roasted chestnuts end up disappointing: overbaked and dry, underbaked and tough, or just plain hard to peel. Until, that is, we found this foolproof method; it works every…

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Warm Welcome

Nothing says welcome home like a mug of hot chocolate on a frigid day. Press a cup of aromatic chocolaty goodness into your child’s chilly hands as they walk in…

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