I don’t really grill. Except when it comes to interrogating Hubby.  I leave the actual BBQ to the experts.  My Hubby and BFF Anita (Rabbi Lawrence’sbetter half) are the grill masters on the block.  Come to think of it, in Anita’s house she’s not only the griller (yes, I realize that’s not really a proper word), she’s also the garbage taker outer and the driver and the discipliner (yup, I know that’s not correct either… but it flows). Rabbi L just sits and is served, plays good cop with the kids and rides shotgun while she chauffeurs him around town. But she loves it.  Anita and Hubby are twins separated at birth.  Come to think of it Rabbi L and I are quite similar (aside from the facial hair of course — I will admit to having NONE!).

So anyhoo they grill and love it and own it.  I know my place — who wants to sweat over a burger anyway?  I am the mix master.  A good BBQ sauce is the secret to a good BBQ.  Mom-in-law aka Grandma puts BBQ sauce in her burgers (ground beef, a few squeezes of bottled Hunt’s and some garlic powder) a real family favorite! And while we like our steaks naked aside from some s+p we love slathering up chicken (wings, drumsticks, cutlets – all of it) with some good finger lickin’ sauce.  It’s not so hard to make your own actually.  I’ve got a simple Sweet, Spicy, Smoky Sauce – if you’re gonna make it from scratch, you might as well do it up!  I also have a fruity Peach BBQ Sauce.

For a great tasting sauce, remember your “S’s”

1. Sweet and Sticky: molasses, maple syrup, ketchup, brown sugar or some combo thereof

2. Sour: vinegars like apple cider, rice, red wine or mustard

3. Salty: kosher salt, soy sauce

4. Seasoning and Smoke: chili, cayenne or smoked paprika for heat, ginger for a kick

5. Star: pick a flavor profile: fruity, Asian, Cajun

Now that we have the sauce, check out what our fellow blogger friends are up to on their grills in our Kosher Connection Recipe Link Up Below.

 

This is it. We have been waiting for this day for a lifetime. The one way ticket to Israel for my entire family and 350 additional olim chadashim courtesy of Nefesh B’Nefesh and the Jewish Agencey for Israel and the Israeli government.

We are feverishly working on the next episode which premieres next Wednesday Aug 22nd at 7pm. And will include our last 24 hours in the US, our airport goodbyes, the flight and landing in Israel.

Until then enjoy this little airport arrival teaser. While I try to mentally, emotionally and physically come to grips with the utter awesomeness that has transpired here.

With love from the Holy Land,
Jamie

Did you miss any episodes? Want to see what is still to come? Keep up with our Episode Gui

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I love a good party.  But easy laid back open house style entertaining.  Which I find perfect for summer.

I recently hosted (together with Nefesh B’Nefesh) my own Goodbye BBQ.  But the kicker, as I have oft complained here for the last few weeks, is that my kitchen contents are all packed up on a lift and anything that was left I gave away in haste forgetting that I had 4 weeks left to feed my family.  So with only a stockpot a HUGE serrated bread knife and oversized cutting board to my name I hosted a party for a hundred and do what I was brought up to do… made my momma proud and called the caterer.

So if I could have hosted a Sunday summer soiree and actually cooked I would have made some of my favorite party finger foods.  Things you can eat standing up while mingling and holding a baby.

I really skewer lots of things.  Yes it’s a partial patchke which is only really against my religion if it’s super hard or super duper time consuming.  But to skewer sliced beef is really not so bad.  The horseradish mustard though is a real favorite and a great burger condiment.

There are a few steps to this recipe but if you make the risotto before hand it will seriously cut down your prep time.  Cut it down even more by using whatever rice you’d like – even instant.  This is a cool way to use up leftover chicken.  It’s shredded and added to the rice mixture.  Make it pareve by omitting the chicken and using vegetable broth.

This presentation is fancy for when you are pre-plating and hosting a holiday or Shabbos meal.  At a party place a spoonful of the tartar on each crisp so people can just grab a wonton and pop it into their mouth.

Going Dairy?

I love phyllo it’s so flaky and light it almost doesn’t feel like a carb.  People get confused with how to “roll” this.  Do it just like you would a flag.  Any flag rollers in the house?

Well now this is completely carb free and a HUGE crowd favorite.  Make it Pareve by using tofutti cream cheese.

Hubby says put anything in a puff pastry and he will eat it.  So I do.  potato and cheese in puff pastry probably should be illegal.  But it isn’t yet so let’s enjoy.

What’s your favorite party food?

Giveaway***

Win a sampling of Tishbi Preserves.  Today one lucky winner will receive their new award winning flavors the Cherry Shiraz Preserves and the Onion Cabernet.  Cooked in small batches at the Tishbi Winery, these chunky fruit preserves are made using local fruit and award winning kosher wines in Israel.

Comment on this article and enter into rafflecopter.  What is your favorite party food?
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I am moving.  Have you heard?  I know it’s hard to ignore something I am shouting from every roof top but as usual I can’t help myself.  Well let me tell you as I have told anyone who will listen I have but a pot, a cutting board and a rusted bread knife plus a bunch of fancy once-a-year serving platters to my name in my NY kitchen.  So cooking has been a more difficult than usual challenge.  But surprisingly while not pretty to watch I can get a respectable slice and dice out of my overgrown serrated bread knife.  So in honor of my aliyah to the Holy Land I share my favorite Israeli Salatim (translate: salads) that I really should practice in anticipation of my arrival.  When I get there I bet my Israeli-Iraqi sis-in-law will surely tell me I am doing these all wrong, but until then they are authentic in my book.

Yup I needed a recipe for this when I first got married.  Look I wasn’t Israeli and wasn’t a cook.  Now I feel confident to use any veggies I have in the house and tear and toss in fresh parsley or cilantro or mint (for the sake of clarity either or, not altogether).  If going dairy I love to add crumbled feta.

Here you will see a video of me in the early stages of my career making this Trukish Salad.  Yup, it’s been a while.

I never met a red cabbage before I met hubby.  Now that’s of course because I always knew it to be a purple cabbage.  But the recipe editors for my first book made sure to set me straight (uh I still think it looks purple).  This is a Chanie Geller classic (yes my sis and law and I do have the same Hebrew name, difference is she actually goes by hers).  She laughed when I wanted the recipe – mayo, squeeze of lemon, salt, sometimes pepper – not brain surgery she is right but lighter and much preferred to coleslaw.

One of my favorite chummus recipes.  Loads of garlic for my Transylvanian ancestors (shout out mom and dad!).

Not Israeli per say but can certainly blend in at an Israeli salad course if you don’t feel like patchke-ing with babaganoush.

The salsa of middle eastern cuisine.  I personally like hot stuff and the fat burning benefits of spicy foods and my dad always called me paprikash which essentially means spicy in Hungarian but really refers to my hot tempered personality – could ya tell?

Which brings to my question:  What food or food adjective best describes your personality?

**Giveaway***

Answer the question in the comments below and then enter our contest with Rafflecopter to win an Emile Henry Red Kabob Tray for the Grill.

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My first love – before I knew hubby and had my delicious kids, was dairy.  If it were up to me I would only use the meat side of my kitchen for Shabbos and short ribs and that’s about it.  But G-d forbid don’t let it be suggested that I am celebrating over dairy dinners on the 9 days.  These 9 days are an acute time of mourning for the Jewish people.  Read JoK Rabbi, Rabbi Lawrence’s clear and concise explanation of why we eat dairy leading up to Tisha B’av.

What I’ve done for you here is suggest a number of dinner ideas for this week that I am sure you will try, because you are forced to, but I am sure you will be pleased with and work into your year round repertoire.

This hummus and feta pizza with olives, peppers and fresh tomatoes (instead of marinara sauce) is a lovely light change for hot summer days

This mac and cheese features cheddar, kashkaval and goat cheese with a panko bread crumb topping.

A nice no carb dairy dinner.

For easy weeknight entertaining make this honey mustard side of salmon as fillets and save the whole side for when you want to dress things up.

Hubby’s favorite thing is when I “work” the house.  Use whatever we have around to make dinner and save a buck and a trip to the store.  So if you only have kidney beans or chick peas and not black beans swap it, if you have bell peppers instead of tomatoes sub it, have some crunchy carrots add it.  Make this salad your own.

When you want something hot and satisfying that feels and tastes meat-y go with a tuna or salmon burger.  Stuffed in a bun layered with fixins can help a craving.

I think I have close to 10 frittata recipes.  This is another super versatile dish, you can add red peppers, spinach, feta, sun-dried tomatoes, mushrooms whatever you’ve got.   A light green salad on the side rounds out the meal.

Another one of those fake it meals, I am not going to say you won’t taste the difference, but it’s darn good and darn close to the real thing.

There is nothing like a stuffed potato especially with a little spice.

 

Hoping these 9 days will be a spiritual time, one of introspection, and wishing you all an easy fast.

 

***Win Kosher Bacon Flavored Products***

Here is some meat flavor you can enjoy all OU Certified.  Win a  gift basket of J&D’s products, including 1 Bacon Salt, 1 Baconnaise, 1 Bacon Ranch, 1 Bacon Gravy, and 1 Bacon lip balm (not so sure about this one, but to each his own).

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There’s nothing like biting into a juicy burger, soft bun, crisp lettuce, fresh sliced tomatoes, oozing with grilled onions and ketchup.  Burgers aren’t limited to beef though—try these delish variations using fish, turkey, and veggies. And when the ol’ ketchup & mustard just won’t do, top these creations with special sauce, pico de gallo, and black olive tapenade. No boring burgers at this “Q!” (Go ahead—lick your fingers, nobody’s looking.)

 

This Classic Beef Burger is extra “Special” with homemade Special Sauce

BBQ Beef Burger with Quick Pickles is livened up with with No Cook BBQ Sauce

Southwestern Beef Burger topped with Pico de Gallo

Spinach Turkey Burger is topped with Roasted Tomato Sauce

Homemade Veggie Burger is made with rice and veggies and topped with Herbed Honey Mustard and crumbled feta.

Balsamic Portobello “Burger” is the easiest of them all.

Mediterranean Tuna Burger goes perfectly with the Black Olive Tapenade.

Fresh Salmon Burger is topped with Wasabi Mayo for an Asian twist.

New England “Burger” goes best with Easy Tartar Sauce.

Tip: When making burgers, remove the ground meat from the fridge about 20 minutes before forming into patties. Resist the urge to over handle
while trying to form perfect-looking burgers. Over handling will cause the meat to toughen.

This article was originally published in the Summer 2011 issue of Joy of Kosher with Jamie Geller.

***Giveaway*** We are kicking off Summer with 10 Days of Giveaways!

Pin it to Win it!!

WIN a case of Manischewitz All Natural Broths.  (Retail value approximately $50).

To enter:

1. Follow JoyofKosher on Pinterest

2. Pin at least one JoyofKosher recipe or article

3. Include in your description of your pin: “I’ve pinned it to win it from @joyofkosher”

4. Let us know you did it in the comments below.

Each pin will count as one entry into the contest.

If you don’t have pinterest you can also enter by submitting a recipe on this site and letting us know you did in the comments below.

Contest ends July 10th  at 9:00AM EST. Make sure to check our contest page daily for new and exciting giveaways.

One winner will be chosen by online randomizer on July 10th .  Winners will be announced in the comments on this page.

All contests are open to US Residents 18 years old and up.

This contest is now over and Aviva is the winner.  Thank you all for participating and please make sure to check out our other contests, we still have 3 more prizes you can win just this week.

In Summer, the go-to dish for me is salad. Sometimes I toss everything together (avocado, egg whites, nuts, craisins, whatever), add lettuce
and dive in. And sometimes I just want a bowl of mixed baby greens with olive oil, a sprinkle of kosher salt and a squeeze of lemon. Salads
are perfect for lunch and dinner. Come to think of it, breakfast too.  Also snacks. Load in some lean protein and you’ve got a full meal.

Pull these classic ingredients off a heavy bagel, ditch the cream cheese, and make this a light salad with the flavor combos you love.

Add a sprinkle of taco chips to top off this fiesta with a crunch.

 

You won’t miss waiting in line at the deli when your bowl’s filled with this salad.

 

Leftover BBQ or roast chicken in the fridge? Don’t throw it out—try this!

Main Image – Coleslaw with Crispy Tofu

***Giveaway*** We are kicking off Summer with 10 Days of Giveaways!

WIN a cheese basket from The Cheese Guy.  Just leave a comment on the bottom of this article telling us your favorite way to eat salad?

For details about the prize click here. Contest ends July 2nd  at 9:00AM EST. Make sure to check our contest page daily for new and exciting giveaways.

One winner will be chosen by online randomizer on July 2nd .  Winners will be announced in the comments on this page.

All contests are open to US Residents 18 years old and up.

This Contest is now closed and Mushi is the Winner!!! Congratulations.

I don’t try to hide the fact that baking ain’t my bag. But that doesn’t mean I don’t have a sweet tooth! I’ve got the sweetest tooth this side of Candyland, and I’ve found lots of no-bake ways to satisfy it. Folks, these cool summer sweets are the best because there’s no oven required. No oven! Now that’s the way to beat the heat and stay out of the kitchen this summer.

This cool classic takes less than 10 minutes to assemble.  How can something be so creamy and yet so light at the same time?

It’s the peanuts, bananas and homemade caramel sauce that make this sweetie a winner.  Purists can turn this faux sundae into the real thing
by using vanilla ice cream in place of the pudding. Or, make it pareve by using soy milk and soy pudding.

Nothing says summer better than an icy treat on a stick.  Make your own homemade pops with fresh or frozen mango and fresh watermelon, or any of your fave fruits.

Turn these into megas with jumbo-sized cookies of your choice and fill with any flavor ice cream.

Minis are great because you can enjoy just one without the guilt. (Or you can do what I do: eat seconds, thirds, and fourths of these bite-sized babies when no one is looking!)
For pareve sandwiches, substitute non-dairy sorbet and pareve cookies and you are good to go.

Double up the fudge!  You can dip these cuties into melted chocolate. Just let ‘em harden on a wire rack before freezing.

How do you beat the heat?

So Tamar and I were talking about side dishes.

Oft overlooked till the last minute when you frantically search for what goes with this thing here that you are making for dinner…

Assuming you all got the memo then you know I am desperately trying to lose weight.  Well correction, I desperately want to and am struggling with the execution a little, ok, a lot,  So you aint gonna find any starchy sides in this post.  Instead I decided to share my favorite green bean recipes cause that’s the one thing in this family that we all agree on.  No checking necessary (point for mommy), kids luhve eating them (point for mommy) by hand (point for kiddies), even when they are dripping with some sorta sticky sauce (point for kiddies) — or maybe more so when they are dripping with some sorta sticky sauce.  G-d forbid I should cut them… for them…  And if hubby doesn’t love what I am doing with them (them of course being these green beans of which I speak) because our palates are farther apart than the north and south poles, I just steam a few handfuls for him (another point for mommy who is also a good wifey).  And you know what — he actually loves and prefers steamed veggies.  Uch some people are just built to diet, a lot unfair.

My kids always want to know what’s my “best color” or what’s my “best food”.  The answer would be black and avocado-pumpkin-evoo- high quality bittersweet chocolate.  And my “best” green beans are haricots verts, the official French name for these delicious, beans. They are slender, more flavorful, string-less string beans. And luckily Costco buyers agree with me so I can buy them in bulk.

Green Beans are in season in the summer.  You want to look out for firm, crisp, brightly colored beans that snap easily.  Haricot Verts are more tender and sweeter than the thick Romano beans (the ones you are used to seeing in the market) and cook quicker so if you are swapping them out in recipes keep a careful eye.  If I plan to rewarm and serve my green beans on Shabbos day then I under cook them to accommodate for the blech.  But another one of the beautiful things about many a green bean recipe is that they also taste great cold and/or at room temp so that pesky hot plate doesn’t mess with my stuff.

Some of my favorite Green Bean Recipes:

This tapenade, can be enjoyed by the spoonful and tossed with your green beans of course.

One of those “kosher” classics.  No my grandma did not make this or pass down any like recipe of the sort but most modern day Shabbos cooks seem to have their own version.  This here is mine and I have been known to finish it off with some extra toasted sesame oil just before serving.

This fun one’s got black eyed peas and a slight kick from chili powder and Tabasco sauce.

And if I had to chose my “best” recipe of the recipes I have listed here would be this one.  What with sauteed shallots, Spanish and red onions and a few sprinkles of red pepper flakes – the only thing that could be better is if these beans were slathered in ice cream.  Now you think I can’t really believe that but at this moment I actually do.  Oy vey can you tell this “diet” thing is getting to me.

What is your favorite way to make green beans? Have you tried any of these recipes?

Leftover chicken can be a pain, but it doesn’t have to be.  Instead it can be another easy weeknight dinner.

(more…)

Thirty-minute dinners that let you feed your pasta craving and still step lightly on that scale.

These five one-bowl pasta dinners are quick, easy, and satisfy every pasta-lover’s craving. I love just about every version of pasta, and I’ve discovered ways to indulge even when I’m “watching” what I eat. So don’t let the “P” word scare you. If you’re careful with portion size, enhance the meal with vegetables and healthy lean proteins, and use whole wheat, brown rice, or soba noodle varieties to enjoy these fab five dinners without a care!

As delicious as it is beautiful, the creamy tangy sauce, pink salmon, and green peas are the perfect marriage of flavors.

My favorite pasta sauces are alfredo and vodka. I find it hard to choose between them. I have been known to order both at restaurants. Hey, sometimes a girl just has to help herself! This lighter version of the classic alfredo goes down just as smoothly as the original.

This Italian classic has been remade vegetarian style with ground soy meat crumbles stealing the star role.

Refreshingly light and slightly sweet with a splash of sesame over soba—this is not your grandmother’s pasta dinner.

Delish both warm and chilled, this colorful summer style pasta dinner is perfect as the weather warms up.

More on Healthy Pasta:

Wheat a Minute! Why Choose Whole Wheat Pasta

Whole Wheat Pasta Taste Test

 

 

 

This article was originally published in the Joy of Kosher Magazine May/June 2011

These spunky dairy dishes can challenge any fleishig fare for holiday feasting.  I love Shavuos. It’s such a happy yuntif—full of Torah and flowers, learning and family. And it’s our chance to indulge in yummy milchig meals that are as lavish and tantalizing as meat fests. This wonderful seasonal menu will make your dairy meals a gourmet’s delight, and will even placate the meat & potatoes fans in your family.

Spinach and feta wrapped in buttered phyllo dough—need I say more?

Every version of risotto is fabulous, but for the most authentic you have to go dairy with this dish—the combination of sharp parm and tangy goat cheeses make this spring vegetable version superb.

Sweet roasted and topped with goat cheese crumbles, this beautiful side is both soft and crunchy.

I’m not sure why this flavorful fish is not one of our everyday picks. It’s not too salty, or “too fishy” and has a moist, flaky texture with a tender, slightly sweet, mild flavor.

Chunkier and more rustic than your standard mash, these spuds are enhanced by the color and flavor of fresh chives.

I love candied orange peels. (I know it seems like I love everything. Guess I just love good food; but I share only the best of the best with you!)

Quick & Kosher 20 minute prep. There’s something for everyone at this perfect Shavuos brunch. Use “à la minute” techniques to individualize delectable breakfast cuisine.

After a night of Torah learning, a fresh breakfast hits the spot. This is the time for à la minute fare. In the culinary arts (which always sounded to me like painting with ketchup), à la minute refers to a style of cooking where an item, or particularly its accompanying sauce, is prepared to order, rather than prepped in advance.  You can make elements of this breakfast à la minute, and prep some ahead of time, so you are not at the stove while everyone else is enjoying the yuntif feast. It has some savory dishes, sweet sides, southwestern influences, and a little smoked salmon for good measure.

For an even quicker take on the guac—mash avocado and season to taste with salt and a squeeze of lemon. Instead of poaching the eggs, try over easy, sunny side up, or scrambled.

This recipe only makes one omelet because you really can’t make more than one at a time.  If you are serving several for brunch, make them all beforehand and keep them whole. Warm the prepared omelets on a greased sheet pan in the oven, warming drawer or on a hot plate.  Then, cut in half just before serving.  Lay it right over a bagel and cream cheese for the ultimate breakfast experience.

Slice and serve wedges out of this hearty pretty frittata—just divine with a dollop of sour cream and a touch of salsa.

Prep the night before and place in a warm and toasty oven in the AM
(If you don’t keep your oven on over yuntif you can bake this in advance and just reheat on a hot plate or in a warming
drawer.)

OMG, this is a richly decadent creamy twist on your everyday pancake. It’s dressed up enough for your holiday table, but will become a Sunday brunch staple.

Here is how to get perfectly round pancakes – use a griddle pan with circular indentations—or drop the batter into big metal cookie cutters

Prosecco is the traditional choice, but the Cava is lovely also.

For a non-alcoholic, kid-friendly version, use seltzer or Sprite instead of Champagne.  Now everyone can join in the festivities!

Potato Pancake with Guacamole and Poached Egg

Smoked Salmon Omelet

Southwestern Fritata

Individual Baked Challah French Toast

Ricotta Pancakes with Peach Syrup

Mimosa

 

It was about 5 years ago that I was talking to Ruthie, my friend in the neighborhood, and she was going on an on an on about Rhubarb.  How she loved it and makes kugels and pies and G-d only knows what else.  Well  I was flabbergasted to say the least.  I mean who eats rhubarb?  I always saw it in the freezer section but just passed it over like soup on a hot day.  So nowadays I am a lot more adventurous. That coupled with the fact that Ruthie doesn’t much seem the adventurous cooking type – gave me the courage to try this peculiar plant in my cooking.

What I once thought was a strawberry wannabe (based on nothing other than the fact that it was red and next to the strawberries and other frozen fruits in the freezer section) is actually not a berry but a stalk.  Turns out Rhubarb in it’s raw state has long crisp reddish stalks that look a lot  like celery and have a really strong and  tart taste.  When cooked with sugar or sweetener of your choice rhubarb is commonly used in pies and crumbles and kugels if you’re Jewish.  We really make anything into a kugel, don’t we?  I remember I had a recipe tester for my first book who never tasted a kugel so when she was testing everyone’s favorite brocoli kugel from my first book – she was like – “uhm I think this is good, not sure what I am supposed to be tasting here…”.

So back to rhubarb.  Here is a Rhubarb Crisp using frozen rhubarb – which is great because frozen fruits and vegetables are packed at the peak of their ripeness and then are conveniently available for us to enjoy year round.  Although rhubarb season is now: April/May until September in the Northern Hemisphere, which is where I reside I use frozen chopped because it’s so easy to work with.  So in keeping with modern Jewish tradition you can serve this Rhubarb crisp as part of the meal instead of your usual apple crisp or blueberry crisp, or peach crisp or whatever other “crisp dessert” you all serve alongside the chulent (I personally love any excuse for a meal with double dessert!).  Or you can serve it with a scoop of (pareve) ice cream for dessert.

One more favorite rhubarb recipe perfect for Shavuos Coeur La Creme with Rhubarb Compote.

What is your favorite crisp?  And when do you serve it, with the main or for dessert?

Most cooks are stumped when it comes to menu planning for an important event. What’s the best starter? How to pair mains with sides? And yuntif is your ultimate culinary performance. The stage is set, the audience is seated at your table, the curtain rises, and the spotlight is on you.

Chill. Those folks around your table are not food critics from the New York Times; they’re just your family and friends. And you’ll be a star because we’ve done all the planning for you: every course in this elegant coordinated meal perfectly combines flavors, textures, and colors. Just serve and bow to the applause.

Salmon Cakes with Tropical Fruit Salsa

 

Croquettes are a cute and elegant for your starter course. They’re also wonderfully light and refreshing. The tropical salsa is a combination of fresh pineapple, mango, red onion, jalapeno, cilantro, and lime juice—the perfect complement to the richness of the salmon. The balance of sweet and savory flavors instantly pleases the palate. This is a starter with zing!

Carrot, Quinoa & Spinach Soup

 

 

Instead of just adapting your year-round recipes, use Pesach as an opportunity to try new things. A few years ago, quinoa burst onto the scene as both healthful and K for P (according to some) and became a year-round, here-to-stay grain. This recipe is special enough for a yuntif meal and hearty enough to serve on Chol Hamoed. If you make this for a dairy meal, try adding a ½ cup of whole milk when you stir in the spinach. It gives the dish a light, creamy flavor.

Spinach & Walnut Salad

Packed with iron and protein, this salad offers serious nutrition. Brighten it up with chopped fresh fruit or a handful of craisins. You can easily make a balsamic dressing, and it’s a terrific pairing for any fresh spinach salad. When it’s not Pesach, you can add kick to the dressing by adding 2 tablespoons of Dijon mustard.

Chicken with Olives, Tomatoes & Onions

I love, love, love olives! If you agree, jump on board because this chicken recipe featuring kalamata olives—a dark purple Greek olive—will be one of your new favorite dishes. By the way, I wouldn’t use this for the Seder because browning might give the impression of roasted meat. But it’s a great dish for other yom tov and Shabbos meals. Did I mention that I love olives?

Grilled Ribeye with Crispy Parsnips

Ribeye is one of the most popular, juiciest, expensive steaks on the market. This cut is more marbled than others, which makes the steak especially tender and flavorful. Crispy parsnips are the perfect, slightly sweet alternative to French fries. (Grilling the steak disqualifies it for the Seder menu)

Accordion Potatoes

How great looking are these? On this “potato festival” we are forced to constantly reinvent these little spuds, and it’s easy to get bored. But these babies are too fabulous for words! The secret is the red-skinned potatoes: they hold their shape well and are creamier and slightly sweeter than russet potatoes. Crisp chopped garlic, coarse flake kosher salt, freshly ground black pepper, and quality olive oil finish off this superb show-stopping side.

Chocolate Meringue Stars with Raspberry Sauce

Next to macaroons, I think meringues are probably the most inherently Pesach-friendly dessert you will find. I love when we can take a year-round favorite, and not worry about making special adjustments. Fold in some cocoa powder and serve with a dipping sauce (made from jam and lemon juice) and upgrade these to a fab closer of your holiday meal.