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

Harissa is a moroccan chilli paste use mainly in marinade or as a spread. It’s used to add heat and depth to dishes, but often bought....

Day 3 in our Purim Mishte series and we’re making these fall off the bone, hot honey BBQ ribs. A little sweet, a little spicy - these...