Pina Colada Ice Cream

Written by chanie on August 14th, 2018

I have a love/hate relationship with bananas. I love me some banana cake with frosting, but I’m not a fan of strawberry + banana anything. Banana “nice cream” is a great invention, but sometimes I want some ice cream that’s good for my body that doesn’t taste like, well, bananas.

Enter the humble pineapple. I’ve turned it into a rotisserie stand in my cookbook, Millennial Kosher, and now it’s solving my nice cream problems with it’s unique ability to blend up into a creamy and dreamy dessert.

Like bananas, the pineapple must be frozen before making “nice cream”, and the addition of coconut and rum makes you feel like you’re on a tropical island somewhere. Which is kinda nice considering I haven’t been to one in about 12 years.

So while my Instagram is flooded with photos of Mykonos, I’ll happily enjoy some of this guilt-free ice cream on my porch in Upstate New York, savoring the smell of grass and the breeze sweeping through the mountains. Enjoy the last licks of summer, it’s almost over! (insert sad emoji face here).

Related Recipes:

passion fruit coolada
persimmon coconut ice cream
nutella banana nice cream
orange creamsicle pops

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Grilled Chicken Wedge Salad
with Carrot Ginger Dressing

Written by chanie on August 6th, 2018

Grilled chicken salad is my dish of choice for summer. There always seems to be some leftover chicken in the fridge and I love the challenge of coming up with new ways to eat it – depending on what I have on hand. I typically go with Middle Eastern-inspired recipes when I use pargiot, or dark meat cutlets, and I go Asian or Indian with chicken breasts.

The iceberg salad with carrot ginger dressing is my favorite starter at Asian restaurants – it’s just so light and fresh and really the perfect way to start a meal of heavy Chinese food. I’m always picking out the big chunks of iceberg that are wedged into each other, so I decided to make a salad that is all about the wedge!

Traditional wedge salad is smothered in bacon and blue cheese dressing – and aside from the fact that it’s not kosher, I’m not even tempted, because, well….blue cheese. I prefer not to eat food that tastes like stinky socks, you know? But this right here? This is I can get behind. With creamy avocado, peppery radishes and crisp cucumber, you don’t even miss croutons and the dish will leave you feeling light and refreshed – just how I love my summer salads.

Related Recipes:

Asian lettuce wraps
grilled chicken fattoush with za’atar ranch
grilled chicken salad with jalapeno honey mustard dressing
grilled chicken shawarma salad

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Tahini Scones

Written by chanie on July 31st, 2018

I’m fond of calling myself a #bakernonbaker but the truth is, sometimes I surprise myself. These scones were next-level. The crunchiest exterior, pillow-soft interior and crazy flaky – almost like halva! How my little of this and little of that achieved scone-perfection is a mystery even I cannot solve, but I think it has a lot to do with the magic ingredient – tahini.

I’m pretty open about the fact that I’m not into the science of food. I’ve never been a very technical person. Technicalities give me a headache. I don’t find gastronomy intriguing, but one thing I can tell you is that tahini has special powers. Something about it’s fat content makes it bind with other ingredients in a completely different way. Fold it into whipped cream and you’ll get the thickest emulsion that will not deflate – and it will freeze up so smooth and creamy with the texture of ice cream! Mix it with water and you’ve got the silkiest, creamiest dip or stir in some silan and you’ve got a thick fudge. What is it about this magic ingredient that can be used in both sweet or savory applications, mixed into doughs and salad dressings, fudge and candy?

Tahini so fascinates me, I almost want to explore the science of emulsification. Almost. It does something so special to these flaky scones, you’ll never believe they don’t have butter!

Buttery pastries intimidate me. The way you have to get the butter into the perfect pea-size, and you can’t melt it with the heat of your hands. How you have to be careful to handle the dough just-so and not overmix it. How you have to perfect the process to allow for pillows of flakiness in every bite. Too painstaking for this impatient cook.

But cream-based scones? I got this. And so can you. Because it’s just as simple as mixing some ingredients into a bowl and forming them into a disc. And you can thank the magic ingredient, tahini, for doing the work of butter – minus the technicalities.

I thought about glazing the scones (and even posted a poll on my Instagram!), but I decided not to mess with perfection. Sometimes you get something just right and you don’t need to over-complicate things. So I left the scones as-is, allowing the subtle tahini flavor to shine, and served them with a side of dairy whipped cream and fresh berries, ‘cuz really, does it get any better than that?

OK, maybe with a side of a steaming hot cafe hafuch and some fresh figs. (on a porch somewhere in Israel. I’m pushing it now, aren’t I?) The breakfast of my dreams.

Related Recipes:

halva krembos with sesame cookies
halva and ricotta stuffed figs
tahini frappuccino
tahini puppy chow 

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Kalbi Korean BBQ Ribs

Written by chanie on July 24th, 2018

Before we get started on this summer-must-have recipe, I have a small favor to ask of y’all! Saveur is hosting their yearly blog awards and it would mean so much to me if you would nominate me for “best food culture blog“. It’s super easy to do and takes less than 2 minutes – you can nominate busyinbrooklyn as many times as you’d like until tomorrow evening. Thank you so much for your continued love and support!

I don’t grill – meat – enough. Maybe it’s because my husband is vegetarian. Or because kosher cuts are so darn expensive, and my kids don’t really care either way. I’m the only one who’s really going to appreciate it, so I can’t justify the splurge that often. Of course burgers, hot dogs, pargiot and veggies make a regular appearance on the grill, but steak – not so much.

I’m far from a vegetarian but I’m also not that enthusiastic about animal protein. It feels so heavy and hard to digest, so we’re down to having it just once a week (OK twice if you count those days when I just want to crash and feed my kids hot dogs – the no nitrate, reduced fat, better for you version because even though I’m tired, I’m not about to feed my kids complete and total junk!). Don’t tell my husband but I have to admit that I feel better when I don’t eat that much meat, but it’s summer, and the grill is calling for some sizzling steak!

I used to get this dish at Sushi Mestuyan in Queens – a kosher Japanese steak house that was, when it first opened, a pretty good restaurant. It was around for years, opened up a few other branches, and gradually declined into obscurity. I don’t think it’s around anymore, but I dream about their Metsuyan Kalbi, because it had the most tender pieces of grilled meat in a rich Korean BBQ sauce that I can practically still taste. They served it in a cast iron skillet with a side of coconut rice and it was enough to make a vegetarian want to splurge. I forgot about that dish until I made these ribs, and the sweet and spicy umami-rich marinade just brought me back to their dining room with the giant fish tank along the wall. When food can transport you like that – you know you’ve got yourself a winning recipe! Also when your anti-animal-protein husband breaks his diet for a piece (or two, or three) you can bet you’ve nailed it.

What makes the marinade truly shine is my (not so new) favorite kosher ingredient – gochujang! Tzipporah Rothkopf, a Korean convert to Judaism decided to bring some of her native condiments to the kosher market and I thank G-d every day that she decided to become Jewish! Her kosher-certified brand, KOKO Kosher Korean features authentic Korean condiments like gochujang (fermented red chili paste), gochugaru (chili powder),  kimchi (fermented cabbage), doenjang (fermented soybean paste aka miso), and ganjang (fermented soy sauce). What makes these products so unique is that the fermentation process deepens the flavors, creating umami-rich savory notes that are so complex and delicious. I can’t get enough of her gochujang – it’s sticky, sweet, salty and spicy all at once – I can eat it with a spoon!

Related Recipes:

Asian grilled marinated chicken
mongolian beef
grilled radicchio with black sesame dressing

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Roasted Eggplant Shakshuka

Written by chanie on July 17th, 2018

If you’ve been following me for a while, you know I’ve got a thing for stuffing roasted eggplant halves. I’ve made it a bunch of different ways – in fact – I had so many variations that I wanted to put into my cookbook, Millennial Kosher, that I almost wanted to do a stuffed eggplant chapter! Alas, we had to nix this shakshuka recipe because I already had 2 other stuffed recipes in the book (fully loaded stuffed eggplants and lamb moussaka eggplant boats).

It was a hard decision because this recipe is just THAT good. But the great part about being a food blogger is that I knew I could eventually just post it on the blog, and this seems like the perfect week! With the Nine Days upon us (a period of mourning in which observant Jews abstain from eating meat), we’re all looking for light and healthy vegetarian fare, and this fits the bill.

If you’re a fan of shakshuka, I’ve got lots of other variations available on the blog too, like this Mexican Quinoa Shakshuka, the beet, kale and goat cheese version that WhatJewWannaEat guest posted for me when I was on maternity leave,  this fun zoodle version, one with garbanzo beans and labneh, another one with spaghetti squash and spinach, and even a stuffed portobello one. Can you tell I have a thing for runny eggs in spicy tomato sauce??

All the above versions are kinda great – but I’m partial to the ramen shakshuka in my cookbook, and this incredible variation. The silky fire roasted eggplant with the runny egg and the spicy tomato sauce marry so well together, it’s a wonder no one came up with this before!

If you’re a fan of stuffed roasted eggplants, you can also try these other ideas: roasted eggplant parmesan, roasted eggplant parmesan with fetastuffed roasted eggplant, and sous vide stuffed eggplant with dukkah and pomegranate.  I wasn’t kidding. I heart stuffed eggplant. Almost as much as shakshuka. Ok as much as shakshuka.

Related Recipes:

Mexican quinoa shakshuka,
beet, kale and goat cheese shakshuka
zoodle shakshuka,
garbanzo bean shakshuka with labneh
spaghetti squash shakshuka
stuffed portobello shakshuka

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Chunky Monkey Marzipan Nice Cream

Written by chanie on July 12th, 2018

Baby I’m back and it feels SO GOOD!! I finally found my blogging groove again and I’ve been cooking and shooting so much – not because I felt pressured, just for the sheer joy of it. It reminds me why I started the blog in the first place, and made me realize just how much I’ve missed it.

This recipe came to me one night this week, and I literally couldn’t sleep thinking about it! How it would taste, what dish I could use for it and how I would shoot it. It was inspired by one of my first smoothie experiences – back in the days when smoothies weren’t that popular. It was the banana, date, milk and honey smoothie from Bissaleh, the Israeli restaurant that gave me my first taste of Israeli cuisine when I was just a teenager. I’d order the drink – ice cold – whenever I would go, and it was just. so. freakin. good. Come to think of it, it’s the place that got me hooked on dates too. And sachlav. And malawach. And everything in between.

Call it the Middle Eastern take on chunky monkey – a classic banana ice cream filled with chocolate fudge and walnuts. Truth be told I’ve never actually HAD chunky monkey ice cream, and banana flavor wouldn’t normally be my thing. But nice cream is another story. If you’ve never made it, it’s basically the best ice cream hack of all time – blending frozen banana chunks until it’s the consistency of smooth-as-butter soft serve. And it’s pretty darn good too. Add some dates, almonds, marzipan and silan and you’ve got yourself a marriage of flavors that is pretty addictive. The fact that it’s good for you? that’s just a cherry on the top.

Now I know marzipan is one of those love it or hate it ingredients. Personally, I used to hate it growing up, but when I married a rainbow-cookie-lover, it slowly grew on me. My kids are huge fans of rainbow cookies too, so I had to come around.

Normally when I think of marzipan desserts, I imagine using almond extract for that intense flavor, but when Molly Yeh put chunks of store-bought marzipan into her biscotti in her cookbook, Molly on the Range, I started looking at marzipan in a new way. She also got me hooked on using the stuff instead of fondant for easy cake decorating (like in this cake!). Basically the stuff is magic.

Marzipan, like rosewater, is an acquired taste, so if you’re not a fan, no worries, you can just sub chocolate chunks in this recipe. You can also do a lot of other substitutions like candied almonds instead of roasted ones, other nuts of you choice, or figs instead of dates. Basically you can customize this however you like and it’ll still be delicious.

And you know what? If you don’t like bananas, just go ahead and fold the ingredients into some softened vanilla ice cream. How good would that be? Or just stuff some marzipan into a pitted date. Or into your mouth. You can’t really go wrong with that.

Are you a fan of marzipan? What are some of your favorite nice cream flavors? Share them with me in the comments below!

Related Recipes:

marzipan biscotti
marzipan date truffles
nutella banana ice cream
banana nut milk & honey smoothie
date and almond hamantaschen

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Grilled Chicken Fattoush with Za’atar Ranch

Written by chanie on July 5th, 2018

Reunited (with my camera) and it feels SO good! I haven’t picked up my equipment to photograph food since I shot my cookbook months ago and I thought I might be a little rusty but by George I think I’ve still got it!

Shooting food today reminded me just how much I love what I do and I’ve missed it! Recipe development, food photography and food styling give me SO much joy, and I am legit the luckiest girl in the world to get to do it for a living. As a food blogger, it’s easy to get caught up in the world of social media – keeping up with the ever changing algorithms, apps and platforms – you almost forget why you got into it in the first place and coming back after a long break is just so good for the blogger soul.

It’s funny because when my book went to print in March, I took a sigh of relief that my schedule would finally ease up and I’d be able to take a breather, but the exact opposite happened. I had a book launch to plan, interviews, book signings and demos that followed in quick succession. It’s all been a roller coaster ride and I’ve been wanting so badly to come up for some air – until I finally did this week, and you know what I realized? I don’t even know how to relax. So I went back to what I know and that’s food. And my camera. And even though you could look at it as work – it was exactly what I needed. I had no deadline. It wasn’t for a book, or a magazine, or even the blog. It was for me.

The food: cuz lets face it, it’s always about the food! Lemon Sumac Grilled Pargiot to be precise. I’m a total pargiot convert. I can’t go back to dry grilled chicken breasts, they’re just so, blah! But pargiot? – so. darn. tasty. And they never dry out! This lemon sumac version is so light and fresh for summer, with a hint of sweetness from the silan. The perfect marriage.

The chicken is a great topping for the summery fattoush – a fresh salad of tomatoes, cucumbers and fried bread (in this case pita chips). I paired it with a lip-smacking za’atar ranch because that’s just how I roll. This is your new summer salad, and you can thank me later.

Related Recipes:

farro grain bowl
grilled chicken shawarma salad
grilled marinated chicken

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Cake & Craft Bas Mitzvah

Written by chanie on July 3rd, 2018

I always say it’s so ironic that I named my blog Busy in Brooklyn because when I actually started blogging, I wasn’t nearly as busy as I am these days. I am truly living up to my name! Thankfully things have quieted down a bit since the whirlwind post-book-release. Just a few days after wrapping the book release party, I began planning my daughter’s Bas Mitzvah amid the hustle bustle of book signings and demos. As we celebrate my daughter’s actual birthday this week, I thought it would the perfect time to recap her special day.First things first, you can’t plan a party without a theme. We went back and forth a lot about ideas – we thought about having a party on a horse ranch (too much liability), ditching it altogether and heading to The Wizarding World of Harry Potter in Universal, Orlando (she’s a fan of the series) or planning a family trip to Israel (we decided to save that one for the Bar Mitzvah in a few years!). My daughter decided that she really wanted the opportunity to celebrate with her friends, so it was back to the drawing board! Because Chuma had Bas Mitzvah’s almost every night towards the end of the year, we didn’t want to do yet another catered party, so we came up with the concept of Cake & Craft – a simple and unique party with an eleborate dessert bar, special treats and fun crafts. She couldn’t be more excited!

I met with Jenny Platzman of Artscroll Print @artscrollprint to design the invitation, and they just took the idea and ran with it! Their team of designers came up with this unique graphic which we printed on one side of the square invitation, with event details, along with paint splatter on the other side. There were painted coloring book drawings on the envelope lining as well – the whole thing was just so unique, creative, and just US. Jenny was so incredible to work with. She took initiative and sent gentle reminders to me throughout the process which really got me moving amid my crazy schedule. I keep reminding her that I would have never been able to pull it all off without her help, she just went way beyond the call of duty and was helpful in so many ways.

So we had a theme and an invite, but I was too busy to arrange the party details, so I hired Shani and Dusha Davidowitz, two sister in laws from Partee Perfection @partee_perfection to help me put the event together.  I took some pre-bat mitzvah photos to use in the decor (like the Harry Potter one above), painted up a fun guest sign-in board, and took care of the family wardrobe, but I left most of design details up to them because even though I love this sort of stuff,  I was way too busy for the nitty gritty.

Needless to say, they pulled through with flying COLORS – pun intended.  They took the concept of the black and white sketches with the colorful paint and translated it to the tablescape – with striped tablecloths from @DSquared5t and flowers by @boutiqueliliane. Custom ladders, paintbuckets, brushes and photos rounded out the design.

Of course the finishing touches are everything, with custom napkin holders, napkins, and water bottles by @Napkings, papergoods by @yomtovsettings, lucite chairs by @ace_party_rental and event lighting by @davidjacobproductions.

Since the Bas Mitzvah was dessert–themed, we had to up the ante on after dinner treats, so Partee Perfection brought in the head honcho of party stations, @partystem to set up noshing stations around the room! We had fresh popped popcorn, a donut wall, chocolate fountain, smore’s bar and ice cream bar – basically every 12 year old’s dream party! I’m amazed at all the options available these days!


Of course the dessert table was overflowing with adorable custom made cookies and cakes with a crafting theme, and the most delectable dairy bites from @bergers_to_impress. I’m still dreaming about her sour cream cinnamon twists, they were THAT good. And never forget to put out customized bags for the kiddies to take home a goodie bag, also by @Napkings.

Now enough about CAKE – time for CRAFT! We set up a scrapbooking station for the girls to design pages for a keepsake scrapbook. And I brought in the most talented crafter I know – @abbeywolin – to do a paint splatter craft with the girls. They each designed their own baseball cap for the summer and they also went home with Abbey’s inspiring adult coloring book, Faith in Form. For each coloring book that was given out, we donated a matching one to our local Friendship Circle.

Now if you’re planning a Bas Mitvah, here’s what I learned: You can obsess over the theme, the details, the color of your outifts – but only a few things really matter in the end.

  1. The bas mitzvah girl’s dress is everything. You can make the prettiest party in the world, but her dress is what will really make her feel like a princess. I had a custom one made by @tunzatulle and it was everything she ever dreamed of and more.
  2. Make a killer dessert table. That’s all the kids really care about.
  3. Make a video montage. The kids can’t get enough.
  4. If nothing else, get a party motivator. I hired Sara Younger from @playlandparties and she literally MADE the night. From the fun dances, to the adorable games, her little group of motivators and exciting prizes she threw around the room – it kept the kids going for hours and they had a complete and total BLAST.

I don’t know how Sara has the stamina to go for hours, it’s like Zumba on steroids! She brought such amazing energy to the party and girls did not stop thanking her and saying how it was the most fun they ever had! I have to agree and I’m 12 a few times over already ;)

Lets talk about the important stuff – speeches! My daughter was nervous for months about her big day because it meant standing up in front of a crowd and giving a speech. We told her to imagine cabbage heads, people in pajamas, anything! My husband shared with her about how he overcame his fear of public speaking (it’s hard to imagine he ever had one, he’s become so confident!), but when the big day came she literally blew it out of the park.

Here’s a small excerpt: “This week’s Parsha, Parshas Chukas, mentions that Miriam passed away. The well water that the yidden were drinking for 40 years dried up at the same time. We learn from this that the water that the yidden had in the midbar was in Miriam’s merit. Miriam showed a lot of gratitude to Hashem when her brother Moshe was saved in the Nile. She also sang shira when the yidden were saved after the splitting of the sea. Since she was so grateful for a miracle that happened with water, Hashem rewarded her with water.

Miriam represents all Jewish women. She also represents how Jewish women must be leaders. Water represents Torah. Women are responsible to teach young children Torah. It was in the merit of the Jewish children that we received the Torah on Har Sinai. When a girl turns Bas Mitzvah she is transforming from a girl to a women. I am now responsible for the Mitzvos of Hashem. I now can choose to make my own decisions and to commit to giving my parents and Hashem nachas by being the best leader that I can be.”


Communities tend to have different customs when it comes to Bas Mitzvahs. For mine, my mom made a nice dinner party in my house and invited my classmates. I remember her serving some kind of fruit smoothie in a plastic champagne glass and I thought it was the fanciest! Things have changed a lot since then and parties range from simple family get togethers to red-carpet affairs (literally), but I like to keep things somewhere in the middle. What matters most at the end of it all is that the Bas Mitzvah girl feels celebrated among her closest family and friends and judging by her smiles that night (and many nights after), I’d call our CAKE & CRAFT venture a huge success, thanks to all the parties involved. May we merit to share many more happy occassions together in the future!

Photos by @benamsphoto
Hair by @hairbychavee
Makeup by @glamourdame
Outfits: @kiddichicusa @tunzatulle

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Tuna Nicoise with Anchovy Panko Crumbs

Written by chanie on May 23rd, 2018

What a whirlwind the last couple of weeks have been! I don’t think I’ve ever gone this long without blogging in the 7 years that I’ve been doing it but I’ve truly been living up to my name, Busier than Ever in Brooklyn! After having a cookbook “baby”, I’d like to say I was on maternity leave, but the truth is, I’ve been traveling between books signings and demos throughout the Tristate area, plus a small stop in Florida before the Chag. Of course we also celebrated the grand book release party at Bison & Bourbon here in Brooklyn just last week, and it’s truly been a dream come true! I’ve leave the party deets for a separate post, but I really wanted to get back into things here on the blog, where it all got started.

I love it here on Busy In Brooklyn, a constant reminder of my humble beginnings. I need only to scroll back to 2011 to remember how it all began – I was barely even an amateur cook, my photos were beyond embarrassing, and with each passing year that young wife who knew so little about food and photography, blossomed into a confident cook, recipe developer, food photographer, and now, cookbook author. It’s so surreal to me, and as I stood up at the book release party, I said the first thing that came to mind, and what I truly felt – I’m really just a mother, who decided to become a blogger, who decided to write a cookbook. The whole Instagram-fueled pseudo-celebrity status is still so foreign to me – I really just want to live my life and share my passion for modernizing and reinventing kosher food without all the fanfare. Social media has truly changed everything, hasn’t it? It truly is a blessing to be able to reach so many people and watch as traditional Jewish and kosher food evolves over time.

One of the best messages I got from a follower last week was about how she sent her husband to the supermarket in Monsey to buy anchovies for the Kale Caesar Salad in the book. Her husband asked the manager where he could find anchovies and he said, “Come join the other 15 husbands who came in asking for the same thing! Why are people suddenly so interested in anchovies?”. So her husband showed the manager a photo of my book! Now of course there’s nothing Millennial about anchovies in Caesar salad, although it’s not something you normally find on a traditional kosher holiday table. When I was growing up, we made Caesar salad with mayo, garlic powder, distilled white vinegar and sugar. Most kosher cookbooks include a variation of that, with a few forward-thinking recipe writers including Worcestershire sauce or even anchovies. With Millennial Kosher, I really wanted people to embrace these foreign ingredients instead of turning the page or looking for a substitute. Somewhere deep inside I was worried that people weren’t ready, but that message made me realize that Millennial Kosher is exactly what kosher cooks wanted and needed in today’s day and age.

Speaking of anchovies, this modern and sophisticated take on a salad nicoise didn’t quite make it to the book, but after the anchovy episode, I figured it was a good time to post it on the blog! The tuna in this recipe is lightly seared, topped with a sundried tomato and olive tapenade and finished with umami-rich anchovy panko crumbs that would go amazingly well over pasta! Here’s to hoping that some of you are ready to explore anchovies, and salad nicoise, in a new light!

How has Millennial Kosher helped you look at kosher food in a new way? I’d love to hear from you in the comments below!

Related Recipes:

tuna with pineapple guacamole and herbed lime crema
pan seared tuna steak (2011 amateur days! lol)
salad nicoise (another 2011 beauty!)

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Millennial Kosher: The Cookbook!!!

Written by chanie on April 16th, 2018

Ahhhh!!!! I cannot believe this day is really here, somebody pinch me!! My very own cookbook, Millennial Kosher, is scheduled for release on April 26th, and is available for presale! (see below for how to order!)

[Quick links: Amazon or Artscroll for a signed copy, using code BIB for free shipping.]

For years I’ve been posting reviews of other cookbooks on my blog, and I never imagined the day would actually come when I’d be able to post my own. Being a cookbook author has been a dream of mine for a long time, but as a mom of five, I just didn’t know how to make it work. I was waiting for the right time – when I had no babies at home, when my schedule would clear up, when I…when I…when I…. Last year, I finally decided that there’s no such thing as a good time to write a cookbook, and if I wanted to truly actualize my dream, I had to just bite the bullet and go for it! Here I am, just about 15 months later and I’m just two weeks away from holding that dream in my hands.

Busy In Brooklyn house salad

How it all started

A few years after starting my blog, I began to entertain the idea of writing a cookbook. I loved collecting and reading them, but the idea of writing one myself seemed too daunting and out of reach. I added “write a cookbook” to my bucket list of things I’d hope to achieve some day, and started a spreadsheet of ideas that I thought might work. As months turned into years, that list continued to grow. Last year, I decided it was finally time and I scheduled a meeting with my publisher, Artscroll Publications, in November 2016. They had a few books lined up, so I was given a tentative publication date of May 2018.

I quickly got to work consolidating the excel sheet and mapping out a concept for my book. Over the next few months, I changed my concept several times and structured and restructured that sheet more times than I can count! I started to write up all the recipes that had already been tested, and created a new list of recipes that had to be developed based on my ideas. I spent most of my summer developing those recipes in the kitchen of my summer home in Upstate New York, testing and retesting until they were perfect.

spanakopita-quinoa-patties

In October, I was finally ready to share the news of my cookbook on social media – and it all started to feel so real! I began to work with my editor on perfecting each written recipe, and when I traveled to Australia for my nephews Bar Mitzvah in December, I wrote all my intros and other introductory chapters on the plane.

As soon as I got back, I got to work turning my dining room into a photography studio. Over the years, I had amassed an impressive collection of props, and I set out to organize them by color so that I could style my photos more easily. I hired an assistant to help me cook the recipes for the shoots, and in a few short weeks, we cooked our way through Millennial Kosher, 5-8 recipes per day. I styled and photographed each dish amid pick-ups, snowstorms and diaper changes, and each night as I lay in bed looking through the photos of the day, I couldn’t believe what I had accomplished. My kids were super happy to have endless options for dinner each night, my cleaning help got a hefty goody bag by the end of the week, and we ate our Shabbos meals in the middle of my tiny kitchen until we wrapped up shooting ahead of schedule, on February 1st.

The last few months have been a blur of testing, editing, decision making, stressing, and very. little. sleep. Slowly the book started to come together as a tangible thing, and not just an excel sheet. My dreams are coming true and I am so grateful for it!

gefilte fish “pizza”

The Concept

Over the years, I’ve come to find my niche in the world of kosher food blogging – putting my own spin on traditional Jewish foods. There’s a plethora of great kosher cookbooks out there – but I always felt that they seemed to include a lot of the same recipes over and over again, with small tweaks and changes. I felt like the kosher food world needed something fresh and new – food influenced by international cultural cuisine, recipes using bold ingredients and spices, and dishes without the dreaded margarine and onion soup mix of our youth. I wanted to make cooking fun again, brighten dishes up with color and do away with the heavy, overly sweet Ashkenazi food I grew up with. I came up with the name Millennial Kosher – a title that embodies my passion for new food for the new generation.

broccoli burger with cashew “cheddar” sauce

What’s in the book?

When I thought about the dishes I wanted to include in the book, I realized that I had to appeal to a wide spectrum – people who love my healthy recipes, people all over the world who make my not-so-healthy hasselback salami, those who want holiday recipes, people who want quick and easy dinners, and those who want recipes that are more involved. Of course I also needed to appeal to those who wanted to introduce fresh and new ingredients into their dishes, and those who wanted to use basic pantry staples. I think I found a good balance, and there is truly something for everyone in this book!

marbled halva mousse

Here’s a breakdown of what you’ll find in Millennial Kosher:

How to Cook Millennial Kosher
explaining my outlook and philosophies on cooking kosher in today’s day and age.
The Millennial Kosher Kitchen: Tools & Equipment and Ingredients
how to stock your kitchen and pantry with Millennial equipment and ingredients.
Staples
some of the basics I always have on hand like pickled onions, bone broth and preserved lemons.
Breakfast & Brunch
fun recipes for everyday or Sunday splurges like marble cake pancakes, sweet and savory toast and overnight oats affogato.
Appetizers
bite-sized dishes that are great for parties or Shabbos and Yom Tov, like kofta stuffed dates, lachmagine flabreads and hasselback potato salad bites.
Salads & Spreads
some of my favorite salads for everyday and holidays like spiralized beet noodle salad, kale caesar salad and deli pasta salad.
Soups
seasonal soups for cold winter days and lighter summer recipes like curried coconut corn soup, ramen bowls and kale, ale and kielbasa soup.
Fish
fun twists on classic gefilte fish plus everyday recipes like everything bagel tuna patties and kani fried rice. 
Poultry
roasted, braised and stuffed – all types of chicken like olive chicken for a simple dinner, pineapple rotisserie chicken that will knock your socks off, and Ma’s amazing stuffed cornish hens that you can dress up or down.
Guide to Kosher Meat Cookery
demystifying the various cuts and cooking methods for kosher meat, to help you understand what to buy and how to cook it.
Meat
basics like pulled beef and hasselback salami (3 ways! + a fun way to serve it) and holiday worthy dishes like fall harvest roast and sticky silan short ribs.
Meatless Meals
Meatless Mondays are a huge passion of mine, so I dedicated a chapter to meat and dairy-free meals that are great for vegetarians and vegans alike. Recipes include basics like vegetarian chili, fully loaded stuffed eggplants, plus ethnic foods like quinoa pad thai and tempeh fajita lettuce cups.
Dairy
a delicious assortment of everyday and fancied up options like baklava blintz bundles, nish nosh mac ‘n cheese and roasted vegetable and goat cheese calzone buns.
Sides
colorful and flavorful side dishes like sugar free butternut squash pie, roasted tricolor beets with grapefruit gremolata, confetti cabbage and roasted sweet potatoes with gooey pecans.
Cakes, Pies & Tarts
showstopping desserts that will wow your family and guests like orange creamsicle cheesecake, red wine chocolate cake with poached pears and chocolate hazelnut ganache tart with a macaroon crust.
Sweets & Treats
a combination of healthy and indulgent snacks for the family or special holiday treats like pecan pie bites, cowboy biscotti, babka straws, date peanut chews and persimmon fritters.
Savory Snacks
I much prefer salty and savory snacks over sweet ones so I incorporated a whole chapter to crunchy, salty and spicy snacks that are great to have on hand, like honey za’atar granola clusters, roasted chickpeas three ways and smoky sumac almonds.

ramen bowls

How to Order

The cookbook is available on Amazon currently for $27.92. Free Shipping for Prime members only. Book ships a few days after the release date.
You can also order on Artscroll for $31.49 plus free shipping using coupon code BIB. All orders through Artscroll will receive a signed copy. Book will ship out immediately on the release date of April 26th.

overnight oats affogato

Frequently Asked Questions

Are there mostly new recipes in the book or are they from your blog?
Most of the recipes in the book are brand new, with a few blog favorites as well as recipes that have been featured at my cooking demos and classes over the years.

Do the recipes use hard to find ingredients?
Some of the recipes in the book (a small percentage) use ethnic ingredients like sriracha, tamarind paste, harissa or pomegranate molasses. The chapter on kitchen ingredients makes note of where you can find these products. Some of the recipes offer substitutions, where possible.

What can I expect to find with each recipe?
Many of the recipes include variations and notes on how to simplify the recipe or prepare it a different way. Recipes also include a note if they are freezer friendly (with instructions when necessary). Many recipes also include helpful tips.

Are you available for book signings and cooking demos?
Yes! I love to bring my passion for reinventing kosher foods to audiences worldwide. Email busyinbrooklyn@gmail.com for more information.

Will the book be available in stores?
Of course! The book will be sold in Judaica stores all over the world including Canada, Australia, South Africa, Israel and Europe. If you do not see the book in your local store, ask your book seller to bring it in.

What is the cover photo of and why did you pick that one? 
The cover photo includes shawarma fish laffos (laffa+taco) with pickled turnips, cabbage slaw, parsley and a Greek yogurt tahini crema. It was one of the first photos I took of the book and I knew it would be my cover shot from the second I took it! I felt this dish really embodied what Millennial Kosher is all about – fresh, colorful food that is reinvented and influenced by cultural cuisine.

beer marinated london broil with arugula chimichurri

Got more questions about the book? Leave a comment below or email me at busyinbrooklyn@gmail.com.

All photos from Millennial Kosher ©Chanie Apfelbaum and Artscroll Mesorah Publications.

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