New England “Burger”

New England “Burger”

September 7th 2011By Jamie Geller


Mock Crab Summer Rolls with Thai Dipping Sauce

Thai Summer Rolls

June 16th 2011By Levana Kirschenbaum

Summer rolls are those delightful paper-thin rice disks that you dip in warm water to soften (no cooking!), fill with virtually anything you like, roll and dip in the sauce of your choice: I love the suggested Thai dipping sauce, but you could use Teryaki sauce, or even a mixture of toasted sesame oil and soy sauce and nothing more. Seeing the filling through the translucent skins makes it even more fun. It would be alright to make them earlier in the day and bring them to room temperature at serving time, maybe even a day before, just as long as you don’t let the rolls touch, or they might get stuck. Use your imagination and personal preference and use any filling you like, always keeping the selection short and to the point: rice noodles (soak in hot water, drain and cut smaller with scissors), diced cooked or smoked chicken, grated carrots, julienned snow peas, thinly sliced nappa cabbage, finely shredded kale, seaweed pre-soaked in hot water, chopped peanuts, etc…. Don’t let the fragile looking disks daunt you: You might ruin and have to discard a couple before you get the hang of it, but you will have fun learning and rolling, right on the job!


Kosher Crab Cakes

kosher crab cakes

April 30th 2013By Leora Kulak

These Kosher Crab Cakes make an incredible appetizer for this meal. It is pretty rare to be served crab cakes at a Shabbat meal, so the “wow” factor on these is quite high. Making these the first time around can be a bit tricky, but they get easier as you go and the end result is truly worth it. The fresh lemon and dill garnish also makes reference to some of the flavors in the dish. But as great as these little crab cakes are, the Roasted Red Pepper Aioli is what sends it over the edge.


“California Roll” Salad


August 19th 2011By Jamie Geller