My Recipes

There’s something about this salad that just hits different. Roasted eggplant, sweet red pepper, a little heat from the jalapeños, and that pop of tangy preserved lemon that brings it all together. It’s simple, full of flavor, and absolutely perfect with challah on Shabbat (or honestly, any day of the week!). 1 eggplant, cubed 1 red pepper, cut into large pieces 2 jalapeños, sliced in half lengthwise (I left the seeds in for heat) ¼ preserved lemon, minced ½ cup finely choppe

Chicken and Veal together in one meatball is next level. If you have never tried that mix, get on it! And pair it with lemony fennel and...

Saffron will elevate your dishes. It will enhance a simple chicken and will make it taste richer. But when mixed with preserved lemons,...