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

5 lb chuck roast 1 tbsp kosher salt 1 tbsp black pepper 1/4 cup oil 4 cups chopped leeks 1 cup dry red wine 4 tbsp @tuscaninifoods ...

I decided to make this turkey roast today with all my favorite flavors. Lemon and garlic together is always a killer. The key to amazing...