Winter Comfort Food

comfort food winter

February 20th 2014By Joy of Kosher


Top 5 Jewish Comfort Foods You Should Make this Shabbos


February 4th 2015By Rivka Lieberman


Swiss Chard and White Bean Stew


December 13th 2013By Tamar Genger MA, RD

You can whip up this Chard and White Bean Stew in less than 30 minutes, but I also like when it sits longer and gets mushy and warm, it doesn't look as pretty, but it is good. You can serve with meat or fish or it is a complete meal on it's own.


Individual Meat Loaves


January 13th 2012By Chef Laura Frankel

My husband’s favorite birthday dinner is meatloaf! His birthday is in January or “deepest darkest winter” as he calls it, and he craves warm-welcoming comfort food. Dennis is a professional chef and can certainly make or ask me to make anything he wants and meatloaf is at the top of his birthday dinner list. I like to make individual meatloaves instead of one big loaf and that way, everyone gets their own. The other advantage to individual loaves is that if you try to reheat a larger loaf, it tends to dry out. I like to make my meatloaves with ground beef because of the way beef stands up to the bold and tangy ketchup and I guess, it is what I grew up with and is most comforting. To keep meatloaf from becoming tough and drying out, I use a panade. A panade is a mixture of starch, fat and liquid used to bind meatloaf and some pastry items. The panade also keeps the meat from shrinking and becoming tough and dry when cooking. As the proteins shrink when cooking, the panade adds moisture, bulk and flavor to meatloaf, meatballs, fillings for dumplings and more. I favor fresh, fluffy breadcrumbs for my meatloaf, but rice, oatmeal and flour will work as well.


Enjoy The Most Comforting Cup of Coffee

comforting coffee

October 18th 2013By Linda Lebovic


December is Comfort Food Month


December 10th 2010By Jamie Geller

December is Comfort Food Month on the blog. The cold weather and my cravings have dictated this official announcement but you know I can’t do anything without a twist, not even comfort food.


Comfort Me With White Bean Stew *Link Up*


December 16th 2013By Tamar Genger MA, RD


Chicken Pot Pie, the Classic Kosher Comfort Food


December 15th 2010By Jamie Geller

Chicken Pot Pie is definitely a comfort food classic. This new kosher recipe is great for when the frigid air outside seems unending.


Braised Lamb Shank with Sweet & Savory Caponata

Braised Lamb Shanks

February 5th 2014By Joy of Kosher

This is one of my favorite dishes because of the braising technique. The shank, a less desirable and inexpensive cut of the lamb, is slowly tenderized with deep fl avors from the caponata. The vegetables are cooked down very slowly, which allows all of the natural sweetness to be released. When combined with the brininess of the olives and the woodsy flavors of the rosemary, this dish becomes extremely balanced.