Shabbat Menu- Master the Basics
When I got married, I had been cooking already for a while and I'd been baking for years. My high school was constantly having parties, and I always baked something to bring along. I got into cooking when I spent the year in Israel and somehow managed to not have dinner in the seminary dining room more than a handful of times.
Yet when my first Friday morning cooking marathon as a married woman came around, I frantically called my mother to find out how long I needed to boil eggs! The basics have a system. It's like a mathematical equation that you kind of just need to know before you hit the pots, no matter how intuitive you are in the kitchen.
Vegetable and Cabbage Soup by Brynie Greisman
Blending half the soup is the trick to getting that creamed flavor and light texture without any added fat. Perfect with any parve or meat meal.
Pretzel Salad by Chaia Frishman
This salad “happens” when a turkey on a pretzel roll sandwich marries a Caesar salad. That’s all there is to it.
Whole Roasted Lemon Garlic Chicken by Chayie Schlisselfeld
Sometimes the easiest suppers are the tastiest ones. This chicken takes minutes to prepare. You can put it in the oven and forget about it for five hours, and come home to a delicious, moist, flavorful roasted chicken.
Deli Roll from the Dining In Cookbook
This satisfying deli roll is stuffed with sauerkraut, sautéed onions, mustard, mayo, and pastrami. A delicious crowd-pleaser, upgraded!
Babka Like Never Before by Brynie Greisman
Forget any babka recipe you've had in your repertoire until now. This is the real thing — high as the sky, fluffy, lots of rich chocolate/cinnamon filling, and a creamy melt-in-your-mouth streusel.