Aviva Goldfarb is the founder of the Six O’Clock Scramble family meal planner. She is the author of four cookbooks, including The Six O’Clock Scramble, SOS! The Six O’Clock Scramble to the Rescue and The Six O'Clock Scramble Meal Planner. Aviva is a Washington Post contributor, freelance writer, cocktail concocter and private cooking coach for children and adults who want to gain skills and confidence in the kitchen. She also helps food businesses market their products more effectively.
Sure, we drink four glasses of wine at the Passover seder, which can definitely get our buzz on, but sometimes we need a little extra something to get us through the long meal and service without losing our patience and to keep our hunger pangs at bay. Plus, it’s fun to greet our guests with…
In my house, we can’t go through Chanukah without eating latkes at least once, so I decided to pour my holiday spirit into creating a new Chanukah recipe. I’ve been on an Indian cooking kick lately, and I realized that Indian flavors would meld well with traditional potato pancakes. If you make the batter ahead…
I love when we can make a dish that has our vegetables and meat or fish in the same pan so they can all cook together. The salmon is so moist when cooked this way, but the zucchini stays tender-crisp. If you like zucchini more on the tender side, then slice it extra thin (you…
This sweet and fragrant combination hits just the right notes for many families, and is healthy vegetarian food at its best. It’s a great one-pot supper, too. Photo by Linda Wolpert.
I’ve been intrigued by quinoa cakes ever since I first devoured them at Le Pain Quotidian, a Belgian café and bakery chain. This version, also inspired by a recipe from eatingwelllivingthin.wordpress.com, is mild enough for picky eaters but interesting enough for adventurous eaters. The light pan-frying makes it a healthy dinner option while keeping the…
The yogurt in this quiche makes for light and healthy vegetarian fare to fill you up before the Yom Kippur fast or enjoy when breaking the fast. Serve it with cucumbers dipped in dressing and with buttermilk biscuits or alongside a big salad. Photo by Linda Wolpert.
One of the subscribers to my website, The Six O-Clock Scramble, Ilana Knab says she grew up eating soup nearly every day of the year, and it was one of her warmest (literally and figuratively) memories of childhood. She shared her family’s recipe for classic potato leek soup, which is smooth and creamy, while low…
This fabulous recipe, created by my friend (and co-author of my first cookbook), Lisa Flaxman (z”l), is a guaranteed winner. In fact, it won second prize in a Parenting magazine recipe contest. The flavors and ingredients are ideal for fall, and can be a great way to kick off or complement the Thanksgivukkah meal.
We’ve been breaking the fast with the same friends from Temple Sinai for many years. Sometimes we rotate houses, but luckily for us, our friends Colleen Connors and Howard Opinsky usually welcome the group into their lovely DC home. Colleen and Howard have many friends who are great cooks so the food is always abundant…
My dear friend Christina McHenry’s grandmother, Elizabeth Williamson, used to bake these melt-in-your-mouth coconut meringue cookies for Chrissie and her siblings when they were growing up. These cookies work well for Passover because they don’t have any type of flour in them, and I like them a lot better than traditional coconut macaroons. You may…
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