If the word tofu reminds you of “flower child” of the 60s and tasteless health food, you are not alone—but you are missing out on one of the most versatile, healthy-for-you ingredients. more

The last of the Pesach dishes, pots, pans, etc. have been stored away. The chametz dishes have been put back in place. The toaster oven, Kitchen Aid mixer and blender are back in their rightful spots on my counter and the cabinets that have been hiding forbidden chametz ingredients are opened. more

By the time most of you will be reading this article, it will probably be over a cup of coffee, Shabbat morning. more

Pesach, ahhh so many memories. I loved helping my mom clean the house, line the cabinets with shelving paper and the counters with contact paper (I'll have you know there was not one air bubble left on the contact paper when I was finished with it!). more

One of my favorite Shabbat foods growing up was potato kugel. Not the type that most people make today. I'm talking about hand grated, pan-fried and flipped, crisp on both sides, mouth watering kugel. more

Exquisitely simple, yet enormously complex, the egg is one of nature's marvels. Eggs are the backbone of many baked goods. They also provide steam for leavening or moisture for starch. more

Mushrooms are one of my favorite foods. They’re an irresistible source of extraordinary flavors, textures, and aromas. more

Purim, it’s that time of year again. The most festive, feel good holiday of the year, with drink till you drop, feast till you’re stuffed and over the top partying while masquerading. And it’s the only holiday that will continue to be celebrated after Mashiach comes. more

Soufflé, the word itself can be rather intimidating. Of all things culinary, the mention of a soufflé seems to strike fear in many. more

I’ve always wanted to compare apples to apples, and figured, since the recipe I’m sharing with you this week is an apple cake, what better time than now? more