Cookology chef Ed Hardy created this winning recipe for the 2019 Tzedek DC Celebrity Chef Challenge, and it was a hit with the panel of judges as well as event guests.
Confit Garlic, Goat Cheese and Dill Knishes with Pickled Mustard Seeds
Cran-Apple Jam
Jewish practice of making jams and other fruit preserves have roots in Ashkenazi and Sephardic communities. Preserving the sweetness of the season allows for special jams to be served at brit milah and other happy occasions. “In the old days,” Claudia Roden writes, “large quantities were made during their season to last through the year.…
Black Bean Fudgies
For those who eat kitniyot, these are a more nutritious spin on kosher-for-Passover brownies. They can be made year-round with traditional ingredients, too. What makes this indulgent Passover treat a bit more nutritious is the addition of protein- and fiber-rich beans, using a reasonable amount of sugar and employing neutral-tasting canola oil, which is proven…
Double-Baked Potatoes with Horseradish and Cheddar
When I was growing up, my babysitter Jennie used to make double-baked potatoes regularly, which I adored. What I didn’t realize then was that Jennie made them because they were so practical. She would prepare them early in the day and then just warm them later and that was that. If you’d like to do…
Mushroom-Barley Soup
Every time I eat a bowl of this easy-to-prepare mushroom barley soup, I ask myself the same question: How can this be so delicious? It’s one of those soup recipes that is perfect for an afternoon before a big family holiday or just as good paired with a salad and some crusty bread as a…
Pumpkin Challah Bread Pudding
When it comes to nostalgic comfort foods, bread pudding is always a crowd pleaser. While you can make it year round, bread pudding is one of those traditional dishes that seems most at home once a chill in the air has begun to set in. So, how does one improve upon bread pudding for fall?…
Vanilla Peach Preserves
It’s not a perfect summer unless you’ve had more than one shirt ruined by a fresh, juicy peach. While peaches may be making their way out of the markets, you can still enjoy their sweet flavor all year long by turning them into jam. With the magic of the slow cooker you can chop up…
Vegan Carrot Lox
Many contemporary recipes for vegan lox involve a lot of steps, and in some cases, many days, to accomplish. This simplified version doesn’t even require a knife, let alone a mandoline slicer. It starts with wavy-cut carrots, which are the perfect size, shape and thickness to serve as a lox substitute. Smoky seasoning is the…
Spiralized Cucumber and Cherry Tomato Salad
This recipe starts at your local farmers market. Arrive early for the best selection and buy every color tomato available and a few cucumbers. Of course, this salad can be chopped, but the spiralizer is lots of fun if you have one and works great with cucumbers.
Spicy-Smoky Black-Eyed Peas
Traditional flavors of tomatoes, onions, and garlic meet nontraditional smoked salt and chipotle pepper for a spectacular smoky and spicy vegetarian version of black-eyed peas—a symbolic Rosh Hashanah food in some Sephardic Jewish communities. A dollop of labneh (optional) nicely unites the flavors and nods to the stew’s Middle Eastern roots. Serve as a side…
