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

So if you’re moroccan, you know what these represent. They are part of every “apéritif” table, along with nuts and olives. As a child,...

Fried rice is the most customizable type of dish. It is so easy to swap out ingredients and use others, depending on your liking, or just...