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Annabel Epstein

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About the Author

Annabel EpsteinAnnabel grew up in Germany, in a family where love has always evolved and revolved around the kitchen table. She now cooks in her tiny dorm kitchen at The George Washington University and tries to perfect her baking as a pastry assistant at Cowbell Kitchen. Follow her cooking adventures on Instagram. She loves eggs, eggplant and dill more than anything.

Ginger–Chicken Dumpling Filling

Recipe by Annabel Epstein

Ginger–Chicken Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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Garlic–Beef Dumpling Filling

Recipe by Annabel Epstein

Garlic–Beef Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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Mushroom–Cabbage Dumpling Filling

Recipe by Annabel Epstein

Mushroom–Cabbage Dumpling Filling

Using the Szechuan flavor trifecta of ginger, garlic and scallions, any protein from ground chicken to tofu can be turned into dumpling filling. For my dumpling Shabbat, I made ginger-chicken, garlic-beef, tofu-kimchi and mushroom-cabbage fillings. The fillings stay fresh in the fridge for up to two days and are easiest to work with when chilled.

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Cock A Doodle Soup

by Annabel Epstein

Cock A Doodle Soup

Philly’s Rooster Soup Co., from Michael Solomonov and Steve Cook, turns leftover bones from fried chicken served at Federal Donuts into broth, and 100 percent of profits are donated to charity.

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Fontina Zoodle and Kale Pie

Recipe by Annabel Epstein

Fontina Zoodle and Kale Pie

This is a quick, healthyish take on a pasta bake that still has a satisfying crispy cheese lid and makes for delicious leftovers. The cheese keeps it indulgent and helps to convert both zoodle and kale haters. Feel free to swap out the Fontina for mozzarella or any other mild cheese that melts easily.

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Miso Ginger Zoodles

Recipe by Annabel Epstein

Miso Ginger Zoodles

This cold zoodle salad takes less than 15 minutes to throw together and also happens to be both vegan and gluten-free (check to make sure your miso is gluten-free). This doesn’t stop it from being absolutely delicious though. Inspired by cold sesame noodles, this dish is a healthier alternative and doesn’t require turning on the

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Oodles of Zoodles

by Annabel Epstein

Oodles of Zoodles

While it won’t replace spaghetti Bolognese anytime soon, there is definitely a place for spiralized zucchini and sweet potatoes, especially in the tasty recipes Annabel cooked up.

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Cauliflower Rice Tabbouleh Salad

Recipe by Annabel Epstein

Cauliflower Rice Tabbouleh Salad

Traditionally, tabbouleh salad is made with bulgur, but in this rendition, I swapped it out for cauliflower rice, a low-calorie, nutrient-packed alternative. Mixed with the lemon juice, parsley and mint, the cauliflower rice blends in and adds a nice texture without overpowering the dish with a strong cauliflower flavor. I promise you won’t even notice

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