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Chef
Chani Salzer is a regular contributor to Ami magazine.
Meat
2 Servings
4 h
Korean Marinated Hanger Steak with Sweet Potato Purée and Roasted Pattypan Squash
Chani Salzer
Dairy
6 Servings
1 h, 20 m
Strawberry Cheesecake Ice Cream with Pistachio Shortbread Cookie
Parve
12 Servings
50 m
Cranberry Muffins
8 h, 50 m
Gluten-Free Cheese Crowns
4 Servings
2 h, 55 m
Polenta al Mushroom Ragu with Poached Eggs
1 h, 10 m
Sous-Vide Sea Bass in Carrot-Ginger Velouté Sauce with Sautéed String Beans
1 h, 35 m
Oyster Steak with Onion Jam and Fondant Potatoes
5 m
Smoked Salmon Salad with Horseradish Dressing
8 Servings
Roasted Carrot and Parsnip Soup with Hazelnut Crunch