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Chef
Chani Salzer is a regular contributor to Ami magazine.
Meat
6 Servings
5 h
Pomegranate-Glazed French Roast
Chani Salzer
Parve
20 m
Fried Turbot Sticks with Tartar Sauce
8 h
Buffalo Chicken Empanadas
1 h
Carrot Souffle with Walnut Maple Crunch
1 h, 30 m
Honey-Roasted Root Vegetable Soup
12 Servings
1 h, 45 m
Tahini Ice Cream Topped with Chocolate Fudge and Sesame Brittle
Cream of Asparagus Soup with Roasted Water Chestnuts