Shabbat Menu- 5 Dishes that Get Better with Time
What's that saying, good things come to those who wait?
I'm the zip-around-the-kitchen type, but when I make something that needs some babying- like my fave fermented beets, or slow cooking ribs that fill the kitchen with unbelievable aromas for hours, or even the very attractive edge to edge pinkness of a sous vide cooked steak- I have to rethink that.
This week, we're all about the things that get better with time. Your patience will be rewarded with wafting aromas.
Onion Chicken Meatball Soup by Eve Elenhorn
These meatballs will fluff up nicely and are a perfect way to sneak in more protein for the kids!
Snappy Marinated Salad by Faigy Grossman
The concept of a delicious salad that will last for multiple days, combined with the crunchy texture and combination of flavors.
Slow-Cooked Chicken with Fennel and White Wine by Kim Kushner
People are too afraid to give fennel a fair shot. If you’re on the fence, give this recipe a try. The garlic and fennel are caramelized, so the fennel’s distinct “licorice” flavor is mellowed.
Passover Sweet and Saucy Brisket by Norene Gilletz
Brisket is perfect for the holidays because it feeds a large crowd with minimum effort. You can make it in advance and it reheats and/or freezes well.
Chocolate Flake Cake by Brynie Greisman
This recipe highlights the winning combo of orange and chocolate. Cut the sugar and oil to a minimum, so you can have your cake and eat it too. It’s delicious without the glaze as well!